Pumpkin Pie – with Coconut/Pecan Crust

Fall is by far the favourite season of the year around our house.  Both Mark and I love fall so much we decided to get married in October, we couldn’t think of a better month. Unfortunately the year we got married, there was a blizzard the day before our wedding.  Our out of town guests almost didn’t make it to town for our wedding. We never planned a back up for getting our pictures taken and it was FREEZING outside. Not the October 11th we had in mind when we planned our wedding for that day!

We love thanksgiving, the colours, the weather, the food, ALL of it!  Years ago I created this Pumpkin Pie from a few different recipes I had found and then combined it into this recipe and have been making it and selling it every year since then.  This year, I’m making the pie, but also sharing the recipe with YOU!

The added bonus to this recipe is that it can easily be made gluten-free and it doesn’t “taste” gluten free.  This is a must try recipe (in my fall loving opinion).  It is EASY – so I encourage you to not be intimidated to try it.

How to Make:


First, place all of your crust ingredients into a large mixing bowl.


Use your hands to incorporate all of the ingredients together and break up all of the butter.


You want everything to be incorporated really well and to slightly stick together when you squeeze some in your hands.


Press the mixed ingredients into a parchment lined 9 inch round cake pan. Pre-bake the crust at 350 degrees for 9 minutes and set aside.


While you are waiting for the crust to pre-bake you can make your filling.  Place all of the filling ingredients into a large mixing bowl and whisk until combined.


After the crust bakes for 9 minutes, you can remove it from the oven and pour your filling on top of your crust and continue baking at 350 degrees for another 50 minutes.


Finally, while the pie is baking you can make the (optional) topping for the pie.


Place all of the topping ingredients (except for the maple syrup) into a skillet at medium heat.  Allow all of those ingredients to mix together for a couple minutes until the nuts are fragrant. At that point – you can add the maple syrup (it will bubble when you do) and watch closely and stir constantly until the topping thickens up and the mixture becomes sticky.


Place the topping on a greased or parchment lined baking sheet and spread it out.  Allow to cool and then you can break the topping into smaller pieces!


After the pie comes out of the oven, it needs to cool completely before you remove it from your pan.
Add your topping, slice the pie and serve it as is – or add whipped cream!  The way I make mine is by mixing heavy whipping cream in my mixer and adding just a touch of real maple syrup.  I don’t like my whipped cream to be too sweet!

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If you made it, I’d love to hear how it turned out. Leave a comment below and if you want to show off your baking, snap a pic for Instagram and use the hashtag #theeverydaykitchen.

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Pumpkin Pie – with Pecan/Coconut Crust

  • Author: Katie Shmelinski
  • Prep Time: 30-45 minutes
  • Cook Time: 1 hour
  • Total Time: 1.5 hours
  • Yield: 10-12 pieces 1x
  • Category: Fall
  • Method: Bake
  • Cuisine: Dessert

Description

A delicious twist on the traditional Pumpkin Pie.  This recipe has so much flavour and the texture from the crust and the topping makes it even more perfect.  It is a great make-ahead recipe because the flavours get even better after it spends a few days in the fridge.  This is my GO-TO fall recipe.


Scale

Ingredients

Crust Ingredients

  • 1 cup finely chopped pecans
  • 1 cup unsweetened coconut flakes
  • 1/2 cup coconut sugar (or brown sugar)
  • 1/2 cup Unbleached All Purpose Flour (or use a gluten-free flour blend)
  • 1.5 tsp cinnamon
  • 5 TBS of butter cut into small squares

Filling Ingredients

  • 3 large eggs
  • 2 cups Pumpkin Puree (I used canned)
  • 1/2 cup whipping cream
  • 1/2 cup coconut sugar (or use brown sugar)
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp salt

Topping Ingredients

  • 2 TBS butter
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/3 cup chopped pecans
  • 1/4 cup pumpkin seeds
  • 2 TBS coconut sugar (or use brown sugar)
  • 2 TBS real maple syrup

Instructions

  1. Preheat oven to 350 degrees
  2. Add all of your crust ingredients into a large mixing bowl and use your hands to combine all of the ingredients.  I have used a food processor for this step and I have also used my hands to combine.
  3. Once the crust ingredients stick together slightly when you squeeze some in your hands, you can press the mixture into the bottom of your parchment lined 9 inch cake pan.
  4. Place the crust into the preheated oven to pre-bake for 9 minutes.
  5. While your crust is pre-baking, you can make your pumpkin pie filling. Add all of the filling ingredients into a large mixing bowl and whisk well until combined.
  6. When your crust is finished its pre-bake, you can take it out of the oven and add your filling.  Place back into the oven to continue baking at 350 degrees for 50 minutes.
  7. After the pie is baked, allow it to cool at room temperature for a few hours.  Leave the pie in the pan, cover, and place into the fridge for a least a few hours (but preferably overnight).
  8. While your pie is baking, you can make your topping.  This part is completely optional and can even be made days in advance.
  9. Place all of the topping ingredients (except for the maple syrup) into a skillet or frying pan at medium heat. Allow all of those ingredients to mix together and cook for about 2 minutes until the nuts are fragrant.
  10. At that point – you can add the maple syrup. It will bubble when you add it and watch closely and stir constantly until the topping thickens up and the mixture becomes sticky.  You want to watch it closely so it doesn’t burn!
  11. Remove from the heat and pour the topping on a greased or parchment lined baking sheet and allow to cool.  Then you will be able to break it apart into pieces to put on top of the pie.
  12. Once your pie is cooled you can remove it from the pan by pulling up on the parchment paper and place the topping on top of the cooled pie to serve! You can also add whipping cream for a nice extra touch.

Notes

  • This pie improves in flavour the longer it sits in the fridge so it’s perfect to make ahead of time!
  • Make sure to keep a close eye on the topping when you make it to ensure it doesn’t burn!
  • Err on the side of caution for the topping.  It will always be better if it’s more sticky than if it is burnt!  You can always add it back into the skillet and heat a little longer if you think it may be too sticky.

Keywords: Pumpkin, Thanksgiving, Fall, Spices

 

 

 

 

 

 

 

 

Reader Interactions

Comments

  1. Monique Strachan

    Hi Katie, my pie is in the oven and I just made the topping. It never thickened before the nuts/seeds got overcooked (taste a tad burned). Any idea why is didn’t carmelize? I followed recipe but “eyeballed” the butter, so maybe too much butter?

    • Katie Shmelinski

      Hey!
      Two things probably happened…
      #1) you may have added to much butter and that would for sure keep it from thickening properly! It would make the topping thinner and more greasy and it wouldn’t caramalize properly.
      #2) it will thicken/harden more as it cools. I will for sure edit this to make note of it in the recipe.

      Like I mentioned in the notes, undercooked a tad is better than over cooked. It tastes good even if it’s softer! Do always err on the side of less cooking If you are ever unsure.

      Thanks for trying it!
      Katie

      • Monique Strachan

        Thanks! It did harden fine, but was greasy on the bottom so probably toi much butter. Oops! Tastes a bit burned, I may try again with just pecans, I used the last of my pumpkin seeds.

  2. Cassandra

    Amazing! So easy and delicious. Thank you for sharing recipe and will definitely be trying more posted to the blog!

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