Pumpkin Pie With Pecan Crust

🧂 Ingredients

• 1 cup pecans
• 1 cup almond flour

  or almond meal
• 1/2 cup cassava

  or tapioca flour
• 1/2 teaspoon cinnamon
• 2 teaspoons Sukrin gold or Swerve sugar-sweetener brown

  or 2 teaspoons coconut sugar
• 1/4 teaspoon salt
• 2 heaped tablespoons coconut oil

  at room temperature or ghee
• 1 large egg
• 1 can pumpkin purée

  425 g / 15 oz.
• 1/2 cup coconut milk

  full-fat, use the thickened, creamy part of the coconut milk
• 1/4 cup Sukrin Gold or Swerve brown sugar-sweetener

  or maple syrup
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice

  see notes
• A pinch of salt
• 1 large egg

  lightly beaten
• 1 cup chopped pecans

  + a few whole pieces to decorate the top
• 1/3 cup maple syrup
• 1 teaspoon cinnamon powder
• Whipped coconut cream or coconut/dairy-free ice cream.

Instructions

• 1 Preheat your oven to 175°C / 350°F.
• 2 Add 1 cup of pecans to a food processor fitter with an S blade and process into
  rough crumbs. They don’t have to be very fine at this stage. 
• 3 Add almond flour/meal, cassava flour, cinnamon, stevia and salt and pulse to
  mix.
• 4 Add the coconut oil and egg, then pulse everything together until it forms a
  ball. It should be about the same consistency as cookie dough.
• 5 Place the dough into a 9-inch greased pie pan (use a little coconut oil) and
  gently press the crust into the pie plate and up the sides. Crimp the edges with
  a fork if preferred. Poke the crust gently with the fork.
• 6 Bake for 8 minutes or until golden brown; this will pre-bake the crust. 
• 7 In a large bowl, combine all the pumpkin pie filling ingredients. Using a hand
  mixer on medium speed, blend for one minute.
• 8 Pour the filling mixture into the pre-cooked pie crust and place back in the
  oven for 20 minutes. 
• 9 In the meantime, prepare the pecan topping. Whisk the egg and add the chopped
  pecans, maple syrup and cinnamon. Mix to combine. After 20 minutes, remove the
  pie from the oven and spoon the pecan mixture over the top; spread evenly and
  place a few whole pecans over the top. You can decorate the whole top or just
  have a few nuts in a circular pattern (see pics above).
• 10 Bake for 20-25 more minutes. To protect the crust edges from burning, you can
  wrap them with a little foil or use a pie crust protector. Cool on a wire rack
  for 1 hour. Refrigerate for at least an hour before serving or overnight. 
• 11 Serve with whipped cream or ice cream.

Nutrition Info