Pecan Pumpkin Pie

This pie makes the perfect weekend baking project during the chilly autumn and winter months. Filled with a super creamy centre spiked with warming spices, plus a crispy pecan crust, this is the perfect comfort food to nourish and restore you.

Crust

1 ½ cups pecans

1 cup almond meal

2 tbsp. tapioca flour

1 tsp. cinnamon

1 flax egg (1 tbsp. flaxseed meal + 3 tbsp. water)

2 tbsp. maple syrup

1 tbsp. macadamia oil

Filling

450g pumpkin, peeled and cut into chunks

(410g when steamed)

1 cup coconut cream

¾ cup coconut sugar

1 tsp. cinnamon

1 tsp. ginger

½ tsp. nutmeg

1/8 tsp. cloves

½ tsp. salt

3 tbsp. cornflour

Maple Pecans

½ cup pecans

2 tbsp. maple syrup

Pinch of salt

1.   Start by oiling a tart tin and then making the flax egg by combining the 1 tbsp. flaxseed meal with the 3-tbsp. water and set aside to thicken.

2.   Place the pecans into a coffee grinder or blender and process until you reach the same consistency as almond meal.

3.   Place the ground pecans into a medium mixing bowl with the almond meal, tapioca flour and cinnamon. Stir to combine.

4.   Add the flax egg, maple syrup and macadamia oil and stir until combined before pressing the mixture into the oiled tart tin – over the bottom and up the sides. Place into the fridge to set for 15-20 minutes.

5.   Meanwhile, preheat the oven to 180C and steam the chopped pumpkin for 10 minutes or until tender.

7.   To make the filling, add all ingredients to a blender or food processor and process until smooth.

8.   Pour the pumpkin mixture into the base and place into the oven to bake for 35 minutes, checking in the final 10 minutes to cover the edges of the crust with foil if over-browning.

9.   Remove from the oven and allow to cool for at least half an hour before transferring it to the fridge to set overnight.

10. To make the maple pecans, simply place the pecans in a frying pan, allowing them to toast for a few minutes, stirring often. Then, add the maple syrup and salt and stir to coat. Allow the maple to thicken and caramelise for a few minutes before transferring onto baking paper and allowing to cool and set completely in the fridge.

11.  Serve the pumpkin pie topped with the candied pecans. Enjoy!