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Pumpkin Pie with Pecan Oat Crust

A simple pumpkin pie filling, full of flavour, with a truly delicious nut crust. It is best if it is prepared the day before so it can settle in the ridge overnight. I have used measuring cups as I think they are so easy - and I have just purchased a multi-coloured set!


For the pecan oat crust:

For the pumpkin filling:


  1. Make the crust first by heating oven to 350oF, 180oC, gas mark 4 and lightly grease a 9-inch dish with melted coconut oil.
  2. Put pecans in a food processor and process until you see fine crumbs. Add melted coconut oil, maple syrup, salt and flours and process again until a dough is formed.
  3. Add the oats and pulse until they are finely chopped but still have some texture. Pulse until the dough sticks together when pressed between your fingers.
  4. Roughly spread the dough over the base of the pie dish. Starting in the middle, press the mixture firmly into the pie dish, so you get an even covering and then along the sides of the dish. Do not be afraid of pushing too hard - the harder you press the more it will hold together! Bake the crust for 10-13 minutes, until lightly golden. Remove from the oven and leave to cool for at least 5 minutes.
  5. To make the filling, whisk together the coconut milk with the arrowroot until smooth, in a small bowl.
  6. In a larger bowl, whisk tgether all other ingredients, and add the milk misture, combine. Pour into the cooled baked crust.
  7. Bake the pie, uncovered, for 40-45 minutes, until semi-firm. Cool for 2 hours and then cover with foil and leave it in the fridge overnight to set. Serve chilled.


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