Pumpkin Pie with Caramelised Pecans

Pumpkin Pie with Caramelised Pecans

I wanted to make something warm and welcoming but with a hint of spice, just the kind of thing that makes you feel warm and fuzzy and just a little bit indulgent. And so this pie was born! It’s probably one of the yummiest, while still being healthy, things I’ve ever made.

Serves 8 - 10


what you need

For the filling

2 cups of pumpkin puree

12 medjool dates

1/4 cup coconut sugar

3/4 cup almond meal

1/2 cup of buckwheat flour

1 teaspoon vanilla powder

2 teaspoons pumpkin pie spice

¼ tsp salt


For the crust

1 cup raw pecans

½ cup rolled oats

2 tablespoons coconut oil

6 medjool dates

2 tablespoons coconut sugar

¼ teaspoon sea salt


For the caramelised pecans

1 cup pecans

1/4 cup maple syrup

1 teaspoon water

Pinch of cinnamon

Pinch of sea salt


For the whipped coconut cream

Cold coconut cream from 1 can 

2 tablespoons icing sugar

1 vanilla bean, scraped

what to do

Preheat oven to 180C.

For the crust

Place all ingredients into your food processor and pulse until a dough like consistency forms. Place into a 9 inch spring form pie pan and press down and around the edges to form the crust.

Then, place all filling ingredients into a your food processor and blend until it’s really nice and smooth. Pour filling into crust and bake for 20 - 25 minutes. Note this pie sets more as it cools. Refrigerate for a few hours before serving.

For the caramelised pecans

Roast pecans for about 8-10 minutes. While they are roasting, using a saucepan, heat the maple syrup and spices on a medium heat for about 5 minutes until warm and slightly bubbling.

Add in the warm roasted pecans and water and stir for 5 minutes over medium heat until the nuts caramelise and the mixture is totally absorbed. Lay the nuts out on a baking tray lined with parchment paper, and allow to cool and harden. This takes about 15 - 20 minutes.

When the pie is cool, add the pecans around the edge as decoration. 

For the whipped coconut cream

Place a can of coconut cream in the fridge to cool, and then scrape out the creamy part and place in the bowl of a mixer. Whisk or 5 minutes, then add the sugar and vanilla and whisk for a minute more.