This festive pie is perfect for healthful, holiday entertaining. Oats and nuts are used for the crust and the pumpkin pecan filling is lightly sweetened with dates and raisins and flavored with a fragrant blend of cinnamon, nutmeg and cloves.
Pecan Pumpkin Pie Recipe
For the Pie Crust:
- 1 1/4 cups oat flour (see notes)
- 3/4 cup raw cashew or almond butter
- 6-7 tablespoons water
For the Filling:
- 2 cups pumpkin puree (see notes)
- 1 ripe banana
- 1 cup pitted dates
- 1/2 cup raisins
- 2 teaspoons Ceylon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 1/2 teaspoons arrowroot powder
- 10 ounces soft tofu
- 1 cup pecan halves, lightly toasted
To make the crust: Place oat flour and nut butter in a bowl and mash with a fork until crumbly. Add the water one tablespoon at a time and blend in with the fork. Roll out the dough between two pieces of wax paper and place in a pie plate. Bake for 10 minutes before filling.
To make the filling: Blend the pumpkin puree, banana, dates and raisins in a high-powered blender. Add the cinnamon, ginger, nutmeg, cloves, arrowroot powder and tofu. Blend until smooth. Chop 1/2 cup of the pecans and sprinkle onto the pre-baked pie shell. Pour the filling on top of the pecans.
Cover pie with aluminum foil and bake for 60 minutes. Uncover and continue baking an additional 15 minutes. Remove from oven and top with the remaining pecan halves. Pie filling will firm up as it cools.
If desired, top with Cashew Cream Topping. To make Cashew Cream Topping, add 1 1/3 cups cashews, 3/4 cup vanilla non-dairy milk and 2/3 cup pitted dates to a high-powered blender and blend until smooth and creamy.
You can purchase oat flour at most large supermarkets or health food stores or make it yourself by processing old fashioned oats in a food processor until finely ground.
Use fresh pumpkin puree or pumpkin puree packed in BPA-free tetrapak cartons.