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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
  • 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.


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