My Pumpkin Pecan Pie is a much lighter, less cloying and more natural but no less delicious version of the classic pecan pie.
Kiss your corn syrup goodbye (I have long since banished it) and enjoy making this pecan pie filling and many other goodies with agave syrup. Gluten-Free friendly to boot! Besides, Pumpkin and Pecans are a match made in Dessert Heaven. Just take a look at my Pumpkin Cranberry Cake Recipe, chock-full of pecans!
This pumpkin pecan pie recipe yields a 12-inch pie, or 2 9-inch pies, so for the days you are serving a smaller group, make 2 pecan pies: Serve one pumpkin pecan pie, freeze one: You’ll be mighty happy to get it out at your next gathering!
Please do not confuse natural margarine spread with its nasty margarine counterpart!
Dairy Pumpkin Pecan Pie: I rarely make dairy desserts, and I’m told my dairy-free desserts are great just as they are. but just in case you might want to make this dessert the dairy way, simply substitute butter for the margarine spread and the oil, and buttermilk for the soy milk-lemon mixture.
- 2 1/4 cups flour (Gluten-free: Use rice flour or other gluten-free flour of your choice)
- Pinch salt
- 3/4 cup natural margarine spread (health food stores), or coconut oil, cold
- 3 to 4 tablespoons ice water
- 2 cups canned natural 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
- 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 (liquor stores)
- 1 1/3 cups 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 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.