Pumpkin Pie with Pecan Butter Crust
Total Time: 70 minutes
- 3 cups pecans
- 4 tablespoons butter, melted
Pie Filling Ingredients
- 1 cup coconut sugar, unrefined
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 4 eggs
- 1 15oz can pumpkin, organic
- 1 15oz can coconut milk
- Preheat oven to 340 degrees F (when baking pies in this crust be sure to keep the oven temperature between 325 to 350°F to prevent the crust from burning).
- Pulse pecans in a food processor until it crumbles to a coarse meal. In a medium mixing bowl, combine ground pecans and butter. Press mixture into the bottom and up the sides of a 9 inch pie plate. Bake at 350 degrees F for 7 minutes, or until the edge of the crust begins to brown. Cool.
- In a large mixing bowl combine sugar, cinnamon, salt, ginger and cloves, and eggs. Stir in pumpkin and coconut milk. Mix well (I use my Vitamix blender to get it extra creamy). Pour filling into pie shell.
- Bake for 50 minutes or until a knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
The bright orange color denotes that pumpkin is full of beta-carotene and vitamin A which helps to keep skin healthy and vibrant. It is also rich in other important antioxidants such as vitamin C and vitamin E. Pumpkin is very high in fiber and low in calories.
Pecans are also full of antioxidants like vitamin E, as well as a number of minerals like copper, manganese, and magnesium. These tasty nuts also have a great deal of healthy monounsaturated fatty acids. Not to mention that pecans combined with butter make a lip-smacking, refined carbohydrate-free crust!