How to Make Pumpkin Pecan Pie

Welcome to our delightful and easy-to-follow recipe for a mouthwatering Pumpkin Pie with Pecan-Oat Crust! This delicious dessert combines the warm and comforting flavors of pumpkin and aromatic spices with the nutty goodness of pecans and oats. Perfect for any occasion, whether it’s a family gathering or a holiday celebration, this pumpkin pie will surely impress your guests. Follow this step-by-step guide to create a memorable dessert that everyone will love.

Ingredients

For the Pecan-Oat Crust:

• 1 1/2 cups (190g) raw pecans
• 1 cup (90g) rolled oats, gluten-free
• 2 Tablespoons rice flour
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 Tablespoons maple syrup
• 4 Tablespoons coconut oil, gently melted

For the Pumpkin Filling:

• 1 (15 oz./425g) can pumpkin puree
• 1 cup (300 ml) full-fat coconut milk
• 1/3 cup (80 ml) maple syrup
• 2 Tablespoons brown sugar*
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground ginger
• 3 Tablespoons cornstarch
• 1/2 teaspoon sea salt
• 1 teaspoon pure vanilla extract

For the Toppings:

• 1 can (13 oz / 403 ml) full-fat coconut milk, very cold
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/3 cup (40g) pumpkin seeds (raw pepitas)
• 3 Tablespoons maple syrup
• Flaky sea salt, for sprinkling

Step-by-Step Instructions

1. Prepare the Pecan-Oat Crust:

• Process pecans and oats in the food processor until crumbly, making sure not to over-process to avoid turning it into pecan-oat butter.
• Transfer the mixture to a large bowl and add the rice flour, ground cinnamon, salt, maple syrup, and gently melted coconut oil.
• Stir the ingredients well until they are thoroughly combined.

2. Pre-bake the Crust:

• Press the mixture into the bottom and up the sides of a 9-inch (23 cm) round pie pan.
• Pre-bake the crust in a preheated oven at 350°F (180°C) for about 10 minutes.

3. Prepare the Pumpkin Filling:

• In a medium-sized mixing bowl, whisk together the pumpkin puree, full-fat coconut milk, maple syrup, brown sugar, ground cinnamon, freshly grated nutmeg, ground ginger, cornstarch, sea salt, and pure vanilla extract.
• Continue whisking until the mixture is smooth and well combined.

4. Bake the Pie:

• Pour the pumpkin filling into the pre-baked pie crust.
• Bake the pie in the oven at 350°F (180°C) for 35-45 minutes, until the pumpkin filling has set.
• Halfway through baking, check if the crust edges are getting too dark and cover them with foil or a crust shield if needed.
• It’s okay if the filling still jiggles slightly; it will set while cooling overnight.

5. Cool and Set:

• Remove the pie from the oven and let it cool completely.
• Transfer the pie to the refrigerator and let it set overnight to enhance the flavors.

6. Prepare the Toppings:

• For the coconut cream, use a can of full-fat coconut milk previously refrigerated for at least 3 hours.
• Extract the solid part (coconut cream) only and beat it with a hand mixer until fluffy.
• Add ground cinnamon and ground ginger to the coconut cream while continuing to beat it.
• Set the coconut cream aside.

7. Make Candied Pumpkin Seeds:

• Toss the pumpkin seeds with maple syrup in a small bowl.
• Transfer the coated seeds to a baking sheet lined with parchment paper and toast them in the oven at 350°F (180°C) until golden for about 10-15 minutes.
• Remove the seeds from the oven and generously sprinkle them with flaky sea salt.
• Let the candied pumpkin seeds cool.

8. Serve the Pumpkin Pie:

• Spoon the coconut cream over the cooled pie.
• Add the cooled candied pumpkin seeds as a delightful topping.
• Finish it off with an extra drizzle of maple syrup and a pinch of ground cinnamon if desired.
• Serve and enjoy!

Maple Pecan Pumpkin Pie (Vegan, Gluten-Free)

Frequently Asked Questions (FAQs):

1. Q: Can I use store-bought pie crust instead of making the Pecan-Oat Crust from scratch? A: Absolutely! While the homemade pecan-oat crust adds a lovely nutty flavor, you can substitute it with a store-bought crust for convenience.
2. Q: Is this pumpkin pie recipe gluten-free? A: Yes, it is! The use of gluten-free rolled oats and rice flour in the crust makes this pumpkin pie gluten-free.
3. Q: Can I make the pie filling in advance? A: Yes, you can prepare the pumpkin filling in advance and keep it refrigerated until you are ready to bake the pie.
4. Q: Can I freeze the pumpkin pie? A: Yes, you can freeze the fully baked and cooled pumpkin pie. Wrap it tightly in plastic wrap and foil before freezing for up to 2-3 months. Thaw it in the refrigerator before serving.
5. Q: Can I use a different type of sweetener instead of maple syrup? A: Yes, you can substitute maple syrup with honey or agave syrup if preferred.
6. Q: Can I use pumpkin pie spice instead of individual spices in the filling? A: Yes, if you have pumpkin pie spice on hand, you can use 1 1/2 teaspoons of it instead of the individual spices mentioned in the recipe.

Congratulations! You’ve successfully created a delectable Pumpkin Pie with Pecan-Oat Crust, a perfect treat for any occasion. The warm aroma of spices combined with the smooth pumpkin filling and the nutty crunch of the crust will surely win the hearts of everyone who takes a bite. Don’t forget to top it with the delightful coconut cream and candied pumpkin seeds for an extra layer of flavor and presentation. Enjoy this delectable dessert with your loved ones, and it will undoubtedly become a beloved family favorite.