What a crazy few weeks this has been. I don’t know where the time goes or how it’s already Thanksgiving on Thursday.
I’ve experimented with a few pumpkin pie recipes over the years and so far this is my favorite. It’s made with pecan flour, which means it’s gluten-free. It’s also made completely without processed refined sugar and you’d never know. That’s right pumpkin pie that’s delicious but won’t leave you feeling heavy after you eat it.
Pecan flour is delicate and burns easily so be sure to make it in small pie dishes. I used two 7″ dishes for this recipe. By making it in smaller pie plates, you reduce the cooking time and reduce the likelihood of burning.
Wherever you are, I hope you and yours have a wonderful Thanksgiving filled with peace and love.
Honey Pumpkin Pie with Pecan Crust
1 c (80g) pecans
1.5 c (140 g) rolled oats
3 tbs. (45 g) butter, diced
2-3 tbs. water
Preheat oven to 350 F or 180 C.
Grind the oats and pecans in a food processor until they form a flour. Add the butter and pulse until the butter blends in. While pulsing, add the water until the dough starts to come together (but doesn’t form a ball.) The dough should hold together when you pinch it.
Divide the dough in half and press into two 7″ pie plates.
1/4 c sour cream
1/2 c (65 g) coconut palm sugar
1 can pumpkin
3/4 c heavy cream
1/2 c raw local honey (Our honey was from Boston Honey Company)
3/4 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/8 tsp mace
In a stand mixer fitted with the paddle attachment, mix the sour cream and sugar together. Then add the pumpkin and blend well. Add remaining ingredients and mix until well blended.
Place both pie plates on a cookie sheet. Divide the filling between the two pie plates. Place on the center rack of the oven. Bake until the filling is set. This will vary by oven. Ours took about 35-40 minutes.