"The wise man should consider that health is the greatest of human blessings. Let food be your medicine."
- Hippocrates

October 5, 2011

Pumpkin Pie with Pecan Crust

There's something about Fall weather that just makes me crave pumpkin... And with Thanksgiving coming next weekend there's really no better reason for breaking out a yummy pumpkin pie recipe! I found this one online a few years back and therefore can't credit the author, but if I could, I'd tell them that this recipe is one of my favorites of the season!

The recipe itself is very quick and easy to make. I especially like the pecan crust as I haven't had luck with traditional crusts in the past so I tend to avoid them. I've made it a few times now and each time the pie sets really nicely, making a thick and smooth texture. Because the pie is only sweetened with a half cup of maple syrup, it's not too sweet, allowing the flavour of the pumpkin and other seasonal spices shine!!

I hope everyone has a wonderful Thanksgiving weekend with your friends and family...and don't forget good food too!!


Pecan Crust
3/4 cup pecan halves
3/4 cup rolled oats
3/4 cup whole wheat pastry flour
1/2 teaspoon ground cinnamon
1 pinch salt
1/4 cup vegetable oil
3 tablespoons real maple syrup

Pie Filling
1 cup soy milk (or other non-dairy milk)
1/4 cup arrowroot powder or cornstarch
1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
1/2 cup real maple syrup
1/2 - 1 tablespoon grated fresh ginger (add to your taste)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves


Set rack in the middle of the oven, and preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9 inch pie plate. Set aside.

Spread nuts over a baking pan. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.

Combine oats, flour, remaining pecans, cinnamon, and a pinch of salt in a food processor bowl. Pulse until mixture becomes a coarse meal. Transfer to a mixing bowl. Whisk together oil and maple syrup and mix into dry ingredients to form a soft dough. Press mixture into prepared pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.

Blend soymilk and arrowroot/cornstarch in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, maple syrup, ginger, cinnamon, salt, nutmeg, and cloves; process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula.

Bake for about 35-40 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 concentric circles. Cool to room temperature, and then chill until set, at least 3 hours to overnight. Serve chilled or at room temperature.