This somewhat untraditional pumpkin pie tastes absolutely fabulous. It is dairy-free and bursting with healthy ingredients. So why is the word ‘Healthier’ in parentheses? Because however healthy the ingredients are, put together they add up to a very rich, high-calorie dessert, so it’s best not to overindulge. Enjoy!
- Process the pecans in a food processor until coarsely ground. Add the maple syrup, coconut oil, whole wheat pastry flour, and salt. Pulse until the mixture resembles a coarse meal, and is well combined.
- Using hands, press the dough into a 9-inch pie plate. Cover and let chill for 1 hour.
- Preheat the oven to 350 degrees.
- In a large bowl, combine the brown sugar, salt, cornstarch, cinnamon, cloves, fresh ginger, pumpkin puree and coconut milk. Stir to mix well. Gently stir in the eggs.
- Pour into the prepared pie crust. Bake for 40-50 minutes, or until the crust is well browned and the filling has set. Let cool slightly and serve warm or at room temperature.
- 2 cups raw pecans
- 1 tablespoon maple syrup
- 3 tablespoons coconut oil, melted
- 3 tablespoons whole wheat pastry flour
- ½ teaspoon sea salt
For the filling:
- ½ cup brown sugar
- ½ teaspoon salt
- 1 tablespoon cornstarch or arrowroot
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon grated fresh ginger
- 1½ cups pumpkin puree
- 1 teaspoon vanilla extract
- 3 eggs, lightly beaten
- 1 cup light coconut milk
Ann's Tips and Tricks
To liquefy the coconut oil, simply stand the jar in a bowl of hot water until it has melted.
Eat all sweet, sugary treats in moderation. A little bit of sweetness can make you feel good, but don’t overdo it! High calorie desserts are best as an occasional treat, never a habit.