Pumpkin Pecan Pie

Even if you are not vegan, you will love this luscious pumpkin pie with a pecan cookie crust. Bake it a day ahead of serving, and chill it for the a classic pumpkin pie texture, or if you serve it the same day, it will be more like a pumpkin mousse pie. I also prefer to use sweet potatoes over pie pumpkin. Either way will be delicious. Serve plain, or topped with your favorite whipped cream or ice cream.

Serves 6

Pie Crust

3/4 cup Organic pecans
1 cup organic spelt flour
1/3 cup + 1 Tablespoon melted Organic Extra Virgin Coconut Oil
1/4 cup organic coconut sugar
3 Tablespoons water
1 Tablespoon organic ground or milled chia seeds
1 Tablespoon organic vanilla extract
½ teaspoon Celtic Sea Salt®

Pie Filling

1 cup water

½ cup organic Coconut Manna or coconut butter
3 Tablespoons organic chia seeds
2 cups cooked pumpkin or sweet potatoes
1/3 cup organic coconut sugar
1 Tablespoon organic vanilla extract
2 teaspoons organic cinnamon
1 teaspoon organic powdered ginger
1/2 teaspoon organic nutmeg
1/2 teaspoon Celtic Sea Salt®
1/4 teaspoon organic ground cloves
¼ cup organic pecans

Directions

1. Preheat oven to 375ºF.
2. Lightly oil a 9-inch deep dish pie pan on the bottom and up the sides with 1 tablespoon melted coconut oil.
3. To make the crust, place pecans in a food processor and grind to a meal. Transfer to a large mixing bowl along with the spelt flour, 1/3 cup melted coconut oil, coconut sugar, water, chia, vanilla and salt and mix well.
4. Transfer the dough to the prepared pie pan and use your fingers to press it out in an even layer over the bottom and up the sides of the pie pan. Poke a few holes in the dough with a fork.
5. Bake for about 10 minutes, until it loses it shine.
6. While the pie crust is baking, put the water, coconut manna and chia seeds in a 2 cup measuring cup. It will thicken and become gelantinous.
7. Place all the filling ingredients but pecans in a food processor and puree until smooth. Adjust the spices, if desired.
8. Pour the filling into the baked pie crust; decorate with pecans and return to the oven and bake for 5-10 minutes, or until pie filling is slightly golden brown.
9. Remove from the oven and let it sit about an hour to cool. Serve warm, or at room temperature or chilled.

Copyright © 2013 Leslie Cerier. All Rights Reserved.

Leslie developed this recipe for Nutiva

Photo credit Tracey Eller