Pumpkin Pecan Pie

vegan pumpkin pie

I am by no means an expert on pumpkin. In fact, this is the first time I have ever tasted and cooked with it. The idea of creating a recipe came from a user on Instagram actually. She told me that she had looked through my blog but did not find a single recipe that called for pumpkin. So when I went to the store a few days later, I bought a beautiful large pumpkin.

I quickly decided on making a some sort of pumpkin. While I was at the store, I went through different ideas on how I wanted to make it, which is when I cam up with adding a crunchy caramelized pecan layer on top. This was inspired by my Sugar-Free Candied Pecans recipe. It came together beautifully at the first try and I am incredibly excited to share this recipe with you!

I have to give a lot of credit to my lovely followers on Instagram that gave me tons of amazing suggestions after I posted a picture of my pumpkin. I asked what you guys regularly use pumpkin for, and I received a ton of creative responses. There was absolutely most requests to do a pumpkin pie, and I think it would be nice to start off with a very basic pumpkin recipe at first. This is definitely not the last time I am buying pumpkin though, and since I still have half of this pumpkin left I will probably make another recipe including this.

Edit: I ended up using the remaining pumpkin to make Pumpkin Coconut Fries. And it is oil-free. Yay!

Pumpkin Pecan Pie Ingredients:

for the crust:

  • 3 cups certified gluten-free oat flour
  • 2 cups dates + 1/2 cup water
  • 1 cup pecans
  • 2 tsp vanilla essence
  • 1 tsp cinnamon
  • 1 tsp salt

for the pumpkin filling:

  • 6 cups fresh pumpkin (or 2 cups canned)
  • 1/2 cup dates (see note below)
  • 2 tbsp pecan butter (made according to the Almond Butter recipe)
  • 2 tsp vanilla essence
  • 1/2 tsp salt

Ground spices to taste:

  • nutmeg
  • cinnamon
  • cardamom
  • cloves
  • ginger

for the pecan filling:

Pumpkin Pecan Pie Directions:

  1. Preheat the oven to 175 degrees Celsius/350 degrees Fahrenheit. If you are using fresh pumpkin you have to bake it in the oven before using it in the filling. If so, chop up the pumpkin, removing the peel and seeds, and spread all the 6 cups out on a baking sheet. Place into the preheated oven for 40-60 minutes, or until the pumpkin pieces are tender. Allow it to chill when they are done, but do not turn off the oven. When the pumpkin is done, add it into a food processor along with all the ingredients for the pumpkin filling (except for the spices) and blend thoroughly. Gradually add in the different spices, tasting as you go along. Do not underestimate how much seasoning you would need, the more the merrier!
  2. While the pumpkin is baking, we are going to start making the crust. Place the pecans into a food processor and pulse until they are finely chopped (almost crumbly). Place this in a bowl along with the oats and salt. Place the dates, water, vanilla and cinnamon into the food processor, and pulse until you have a completely smooth mixture. Stir this in with the dry ingredients and I recommend using your hands to mix it thoroughly. Grab a spring-form pan and drizzle the bottom with a thin layer of oat flour to prevent it from sticking. Press the dough firmly into the pan using your hands. It is completely up to you whether you prefer a very thin or thick crust, so alter that according to your preferences. Poke the crust with a fork, and pre-bake it for about 15 minutes.
  3. Meanwhile, make the pecan filling and set this aside. This is done simply by following the candied pecans recipe linked above, but do not bake them! That will be done later.
  4. Take the crust out of the oven and spread on the pumpkin filling. Then spread on the pecan filling, and bake for another 40-60 minutes, or until the pecans are properly crispy and golden. Let this chill to room temperature before serving, and store any left-overs in the fridge and it will hold nicely for a few days.

Additional notes:

If you want the pumpkin filling to have the bright orange colour I would recommend using the same amount of dried apricots instead of dates. This will not only add an exciting new flavor to the pie, but also boost the colour significantly.

This is definitely a recipe that I will look back to whenever I am going to make pumpkin pie, and I hope you enjoy it as much as my family and I did. I think that this would taste amazing served with a dollop of whipped coconut cream and a sprinkle of cinnamon.

Be sure to let me know what you usually use fresh pumpkin for, I would love to hear your ideas!


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