Pumpkin + Pecans
How is it almost Thanksgiving already? I swear, every year goes faster and faster. Feels like yesterday we were drinking Rose and enjoying 80 degrees days in the sunshine. But, I do love having all seasons where I live. Summer and Fall are my favorites.
Thanksgiving is one of our favorite holidays in our home. Everyone loves coming to our house, I think it’s our cooking :) I’m always baking three to four pies the day before. Everyone has their favorites, the classic pumpkin, pecan, and apple. But I think this year I might mix it up and throw in a chocolate cream or?? Last year I shared on my blog, my classic pumpkin pie and how to make your own puree. We grow pie pumpkins in our garden every year just for this holiday!
This year, I tried something different. A pumpkin tart with a pecan crust. The pumpkin filling has greek yogurt, giving it a little tangy note along with spices. It baked up nice and firm, like a pie. The crust is pecans, butter, oat flour (which btw is gluten free!) some maple syrup and sea salt. It reminds me of a pecan shortbread, so good! Get yourself a 10 inch spring form pan with removable bottom, if you don’t already own one. You can use it for so many things like a quiche, cheesecake, mile high apple pie (one of my favs) or even a regular cake…. good investment. You could also use a tart pan, but mine is pretty shallow, and I wanted this tart to be thicker, like a pie. For the “whip cream” I used coconut cream and whipped it for a few minutes. For those of us that are dairy sensitive, this is a great option! It tastes yummy too! Make sure you plan ahead and have a can of coconut milk in the fridge. Scrape off that top thick part, and whip away!
Hope you all have a lovely Thanksgiving wherever it may be, and eat lots of pie!
Ingredients
- Crust:
- 1 1/2 C pecans
- 1 1/2 C oat flour
- 1/3 C melted unsalted butter
- 3 Tbsp pure maple syrup
- 1/2 tsp sea salt
- Filling:
- 1 15 oz can organic pumpkin puree or make your own puree!
- 2 eggs
- 3/4 C plain greek yogurt
- 2/3 C light brown sugar
- 2 Tbsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/2 tsp sea salt
Instructions
- Preheat oven to 350 degrees.
- Coat a 10 inch spring form or tart pan with olive oil spray.
- Pulse pecans in a food processor until finely ground. Add the rest of the crust ingredients and pulse just until combined.
- Transfer to pan, and press into the bottom and up the sides. Bake for 12-14 minutes until. Crust should not be very brown.
- Blend all filling ingredients in a food processor until mixed. Pour into warm crust and bake for 30 minutes. Filling will feel soft, but will continue to set as it cools, like a pumpkin pie.
- Let cool to room temperature, then place in the fridge for another 2-3 hours before removing from tart pan.
- Serve with whipping cream of choice! Makes about 10-12 slices.
- Recipe adapted from Eating Well