Sunday, November 18, 2012

Pecan and Pumpkin PIe

What to have for dessert on Thanksgiving can sometimes be a bit of a dilemma - especially if your family isn't very large and you don't want to make more than one.  In many families there are two camps - one insists on pumpkin pie, the other insists on pecan pie.  Then there are the people who think dessert isn't dessert without chocolate.  Here is a recipe that can satisfy everyone.

Most of the recipes you find these days for pumpkin pie use evaporated milk and lots of sugar.  The one I have adapted was originally given to me by a Mennonite lady.  It uses real cream, a lot less sweetener, and has a wonderful spicy flavour.

Because I love both pumpkin and pecan pie and can never decide between them, and because I also believe you can never have too much chocolate, I absolutely love the look of this pie above from and have made this my Holiday favorite.  Definitely not for everyday .... but what a great way to splurge on Thanksgiving!

You can, of course, make just the pumpkin pie without any of the extras and it will still be delicious.

Ingredients :

-  basic nut crust
-  2 cups of pumpkin puree (Do NOT use pie filling.  This is meant to be poured as is into the crust and contains all kinds of sugar)
-  1 1/2 cups of heavy cream
-  2/3 cup of coconut sugar (honey or maple syrup)
-  1/2 teaspoon salt
-  2 eggs
-  1 egg yolk
-  2 teaspoons of cinnamon
-  1 teaspoon of ground ginger
-  1/2 teaspoon ground nutmeg
-  1/4 teaspoon ground cloves
-  1/4 teaspoon ground cardamon
-  1/2 teaspoon of lemon zest

Instead of all the spices you could just use 1 1/2 tablespoons of pumpkin pie spice, but it won't be quite the same.

For the version above you also need :

-  1 cup of pecan pieces
-  1/2 cup of sweetener (your choice from above)
-  1 tablespoon of butter
-  1 dark chocolate bar
-  whipped heavy cream (For this dessert you really don't need to add sweetener)

Directions :
  • Preheat oven to 425'F
  • In a large bowl mix the salt, spices, lemon zest and coconut sugar.  
  • Beat the eggs.  If using honey or maple syrup, add to the eggs then pour into the bowl with the spice mixture. 
  • Stir in the pumpkin puree and cream, whisking it all together until well mixed.
  • Pour into the pie shell and bake for 15 minutes.
  • Reduce the temperature to 350'F, and bake 40 to 50 minutes more, or until a knife inserted near the centre comes out clean.
  • Cool on a wire rack for at least 2 hours.

To make the version above :
  • Melt the butter, add the sweetener, and cook for a few minutes until the syrup starts to thicken.  Add the pecans, mix, and remove from the heat.  
  • The pecans should be coated and sticky. Pour them onto a plate to cool.
  • 15 minutes before the end of the baking time, remove the pie from the oven and sprinkle the pecans over the pie as evenly as possible.
  • Once the pie has totally cooled, melt the chocolate in the microwave, then drizzle over the pie.
(will freeze) When completely cooled this pie can be wrapped and frozen.

This beautiful pumpkin patch photo is from

 “Life isn't about finding yourself.  Life is about creating yourself.”   - George Bernard Shaw

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