brand name viagra

The Whole Foods Kosher kitchen

Pumpkin Pecan Pie Recipe

Posted on 17th of November, 2010 by Lévana

Pumpkin Pecan Pie Recipe

A much lighter, less cloying and more natural but no less delicious version of the classic! Kiss your corn syrup goodbye (I have long since banished it) and enjoy making this filling and many other goodies with agave syrup.

This recipe  yields a 12 inch pie, or 2 9 inch pies, so for the days you are serving a smaller group, make 2 pies: Serve one,  freeze one: You’ll be mighty happy to get it out at your next gathering!

Pie crust:

21/4 cups flour (Gluten-free: Use rice flour)

Pinch salt

3/4 cup natural margarine (health food stores), cold

3 to 4 tablespoons ice water

Pumpkin mixture:

2 cups canned pumpkin puree (not pumpkin pie mix)

2 tablespoons dark brown sugar or sucanat

1/2 cup soy milk, mixed with 1 tablespoon lemon juice

2 eggs

2 teaspoons cinnamon

Good pinch nutmeg

Good pinch salt

Pecan mixture:

3/4 cup dark agave syrup

1/2 cup packed dark brown sugar or sucanat

3 eggs

1/4 cup oil

3 tablespoons rum or bourbon

1 1/3 cup pecans

Instructions:

Preheat oven to 425 degrees.
Make the crust: Pulse the flour, salt and margarine in the food processor until mixture resembles coarse meal. Add ice water and process just a few more seconds. Roll out the dough to a 14 circle, and place in 12 inch (or 2 9-inch) springform pie pan. Crimp the edges all around.

Mix pumpkin ingredients thoroughly in a bowl, and pour over evenly the crust. Mix the pecan mixture thoroughly and spoon carefully over the pumpkin mixture. Bake 20 minutes. Reduce the oven heat to 350 degrees, and bake 20 to 30 more minutes, until the filling is slightly puffed.

image via Martha Stewart

Filed under: Kosher Food, Kosher Ingredients, Kosher Natural Foods, Kosher Recipes, Pareve Recipes, Pecan Recipes, Pie recipes, Pumpkin Recipes, Vegetarian Recipes

Leave a Reply

* Required





5 Questions

  1. rachel berg, on Said:

    Dear Levana, I am very excited about making all these new versions of my traditional fare. I can’t seem to get the carrot soup recipe page. All the others come up clearly. Would it be possible to check the page, or even email it directly to me? I make a carrot or butternut squash soup every Thanksgiving and we’re a bit bored. I’d love to try this one! Love, Rachel B in Monsey!

    Reply
    • Lévana, on Said:

      Hi Rachel in Monsey! Hope everyone is well. Realized the mistake last night and corrected it: It’s all in! Enjoy! regards to all! Love, Levana