Pumpkin Pecan Pie

Pumpkin Pecan Pie

When you think of Thanksgiving food you’ll almost certainly think of Pumpkin Pecan Pie, it’s as American as it gets! But, you probably also think of it being filling from a tin perhaps, and full of sugar? Well, look no further as we’ve given this American classic a Nourish makeover and now it’s gluten, grain, dairy and refined sugar free, and absolutely delicious too. The scent of this baking in the kitchen will fill your home with a warm festive ambience. We’d love one of these to be delivered to our doorstep, who will you share yours with? Will you portion it up and surprise lots of people, or will you deliver the whole thing to a friend you’d like to thank?

Ingredients

Crust

100g pitted medjool dates (about 6)

1 cup desiccated coconut

1 cup walnuts

1/2 tsp cinnamon

150g roast almond butter

50g coconut oil (soft)

Extra coconut oil or avocado oil 

Filling

300g cooked butternut (or other pumpkin alternative)

1/3 cup + 1 Tbsp Coconut milk (full fat milk)

100g roast almond butter

2 tsp cinnamon

1/2 tsp ginger

1 tsp allspice

4 tbsp maple syrup

Method

Preheat oven to 160C


Crust – Place the dates, walnuts and coconut into a food processor and process until it is a fine crumb.

Add in the cinnamon and almond butter. Pulse until mixed. Finally add in the soft coconut oil and pulse until it comes together.

Line a round tin with baking parchment. Then grease well with avocado (or coconut oil).

Tip your crust dough into the tin and press evenly around the tin, going up the side about 2cm.


Filling – Place all the ingredients in a processor and process until well mixed and smooth. Tip into your lined cake tin and spread the filling evenly.

Decorate with your pecans.

Place in the oven and cook for 20 minutes, until set and crust lightly brown.


Allow to cool. Enjoy warm or cold with a spoonful of your favourite yoghurt (COYO vanilla with mine!)
Enjoy 

Tip –

I used the top end of a butternut (i.e. where there were no seeds, and used the bottom part for roasting for a salad). I cut it into chunks and steamed this for a few minutes. Very quick and easy. Allow to cool before using. 

You could sub the roast almond butter for a different nut butter such as pecan, or our ABC nut butter.

Pumpkin pie
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