Pumpkin Pie with a Spiced Pecan Crust
October is officially “pumpkin month” – time to search for just the right pumpkin to hollow out and turn into a Halloween lantern with your best carving skills. The pale orange flesh can be upcycled and roasted, baked or pureed to provide a filling and satisfying base to any meal but on this occasion I’ve turned it into a pumpkin pie for all those celebrating Thanksgiving / Halloween or for the pumpkin pie lovers that don’t need an occasion to eat pumpkin pie!
This recipe is gluten and dairy free so it can be enjoyed by those with food sensitivities but it’s also a huge crowd pleaser, with all the spices and deliciousness.
Pumpkins are part of the squash family, which includes courgettes and marrows, and can also be referred to as gourds… confusing, no? So when Halloween is over and pumpkins are less avaialble, you can use butternut squash in place of pumkin as it’s ridiculously tasty, easier to break into and easier to find after the 31st!
This is Borough Market the week before Halloween, stocking up on their pumpkins for everyone to get pumpkin carving.
This is stage one of the pie……
And this is it after it has been in the oven and had time to set….
And 1 minute later….
I hope you love it!
Share your recreations with me using #JessipesRecipes and tag me in your posts – I LOVE seeing these recipes in your kitchens being enjoyed by you and your loved ones!
Happy pumpkin pie eating.
All the healthy best,
- The filling
- 2 small pumpkins (approx. 745g each) or 1 large butternut squash, quartered and seeds reserved
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 1 tablespoon coconut oil
- 6 medjool dates, pitted
- 3 large free-range eggs, beaten
- The crust
- 80g (3/4 cup) whole pecans
- 170g (1 ½ cup) almond flour
- 2 tablespoons coconut oil
- 6 medjool dates, pitted
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- Topping (optional)
- 6 pecan nuts
- Drizzle coconut oil
- Drizzle maple syrup
- Preheat the oven to 200ºC/400ºF/gas 6.
- Lay the pumpkin on a baking tray lined with greaseproof paper. Sprinkle with nutmeg, ginger and cinnamon and drizzle with maple syrup and coconut oil and bake for 45 minutes until soft.
- Whilst the pumpkin is cooking, make the pastry crust.
- Add the pecans to a food processor and process until they have turned into a coarse flour. Add the rest of the ingredients and process for 15 seconds, until a sticky dough forms.
- Press the dough into an 8 or 9-inch pie plate (or springform pan for easy release), spreading it up the sides and covering the bottom. Prick a few shallow holes in the crust with a fork to keep it from bubbling during baking.
- Once the pumpkin has finished baking, reduce the oven to 180ºC/350ºF/gas 4, remove the baking tray from the oven and allow the pieces of pumpkin to cool.
- Whilst cooling, bake the pastry crust in the oven for 8-10 minutes. Remove it from the oven and cool for 10 minutes.
- Once the pumpkin has cooled, scoop out the flesh of the pumpkin and discard the skin. You should have about 600g of cooked pumpkin flesh. Don't forget to scrape out the bits in the tray and the maple syrup. Put in a food processor and whiz until smooth, adding the eggs and dates. Mix until well blended.
- Pour the filling into the crust and bake at 180ºC/350ºF for 35 minutes, or until the custard has set but is still slightly jiggly in the center. If the crust starts to brown too quickly, you can cover the pie with foil and continue baking.
- Whilst the pie is cooking, wash the stringy bits of squash off the seeds, dry them and lay them flat on a tray along with 6 pecan nuts drizzled with maple syrup and coconut oil. Place in the oven with the pie for the last 10 minutes until crispy.
- Remove the pie from the oven and set aside to cool. Once cool enough to put in the fridge, refrigerate until chilled, then sprinkle the seeds on top and serve with a cup of chai tea 🙂