I usually find the holiday pecan pie almost too sweet for human consumption, but when I add a pumpkin filling, the customary cloying sweetness is pleasantly mitigated. Besides, pumpkin and pecans are a match made in dessert heaven. This pie adapt beautifully to gluten-free needs, as you could make the crust with any flour.
Pumpkin Pecan Pie crust:
- 2 1/4 cups flour, any flour (GF OK)
- Pinch salt
- 3/4 cup natural margarine (health food stores), cold
- 3 to 4 tablespoons ice water.
Pumpkin Pecan Pie Filling:
- 2 cups canned pumpkin puree (not pumpkin pie filling)
- 2 tbsps dark brown sugar or sucanat
- 1/4 cup soy milk, mixed with a few drops lemon juice
- 1 egg
- 1 pinch each cinnamon and nutmeg
- 3 tablespoons bourbon
- 3/4 cup agave syrup
- 1/2 cup packed dark brown sugar or sucanat
- 3 eggs
- 1/4 cup oil
- 1 tbsp vanilla
- 1 1/3 cup pecans
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 11” springform pie pan, making sure not to stretch the dough to make it fit, or it will shrink. Crimp the edges with your fingers or a fork.
Mix the pumpkin filling ingredients thoroughly in a bowl, and pour over the crust. Mix the pecan mixture and spoon carefully over the pumpkin mixture. Bake 20 minutes. Reduce oven heat to 350 degrees, and bake 20 to 30 more minutes, until the filling is slightly puffed. Serve warm or at room temperature, alone or with a scoop of ice cream or sorbet.