pumpkin pecan pie

This Pumpkin Custard Pie has a delicious pecan &amp; date crust and is the perfect healthy dessert to bring to a holiday meal!

Pecan &amp; Pumpkin Custard Pie 

(113 g) quick

pecans

(108 g) medjool dates, pitted

salt

(350 ml) unsweetened non-dairy milk

(29 g) non-gmo cornstarch or arrowroot powder

vanilla extract

pumpkin pie spice blend

(151 g) medjool dates, pitted

Cover the pitted dates with hot water and let sit for 5 minutes, then drain. Note: You will only need to soak the dates for the pie crust in this recipe; do not soak the dates for the filling.

In the meantime, blend the oats in a food processor or high speed blender for 30 to 40 seconds, until they form a fine flour. Add the pecans and salt, then process until smooth.

Add the drained dates to the food processor and pulse until a well-combined, sticky dough forms. Transfer the mixture into a greased pie pan and press down evenly to form the crust. Use a fork to poke holes in the crust, to prevent &#8220;bubbles&#8221; from forming.

For the Pecan Pie Crust:

Preheat the oven to 350F. Add all ingredients, except for the cornstarch and dates, into a large pot. Stir well and bring to a simmer.

While the pumpkin mixture is heating up, prepare a &#8220;slurry&#8221; by adding 2 to 3 tablespoons of water to the cornstarch in a small bowl. Gently mix together until a thick liquid has formed; you don&#8217;t want any clumps in this!

Add the cornstarch slurry to the simmering pumpkin mixture and cook over medium heat for 5 to 6 minutes, stirring continuously.

Transfer this mixture to a blender or food processor, add in the remaining dates, and blend until smooth.

Pour the filling into the crust and bake in the middle rack of the oven for 30 to 35 minutes. The pie may look slightly uncooked when you take it out of the oven, but it will set as it cools. Let cool completely before slicing and serving as desired.

For the Pumpkin Pie:

So incredibly good! The best pumpkin pie we have ever had! Thank you!

This is the best pumpkin pie recipe!  We love it so much that I’ve been making it regularly since Thanksgiving.

Have not made any recipes yet, but look very delicious. 
I do have one problem. Im very allergic to nuts. So far coconut doesnt affect me, though coconut is from a tree nut so must use  sparingly. Do you have any suggestions for other substitutes? I also cannot eat fruits that have pits like peaches or cherrries, (☹) and fresh peas off the vine. I can think of subs for most of these, but if you have any other suggestions, I would love to gear them! Suzette Holman

https://www.youtube.com/watch?v=Ep12xNnpcIA

Today I'm going to show you how to use the Google Home Mini to help you make a delicious Vegan Thanksgiving Feast, all in under 2 hours! This video is sponsored by the team at Google. #ad 
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Check out the Home Mini here: https://goo.gl/uCSeUq

IN THIS VIDEO
• Pumpkin Pie Recipe: https://frommybowl.com/pecan-pumpkin-custard-pie/
• Stovetop Stuffing Recipe: https://frommybowl.com/easy-vegan-stovetop-stuffing/
• Mashed Potatoes:
~2 lbs. Gold Potatoes, cut into cubes and peeled if desired
1 cup+ Unsweetened Plant Milk (I used Soy Milk)
1 tsp Garlic Powder
1 tbsp Nutritional Yeast 
1 tsp Salt 
Add the cubed Potates to a large pot and cover with water. Bring to a boil over high heat and let simmer for 10 minutes, or until the Potatoes are fork tender. Drain the Potatoes, return them to the pot, and add the remaining ingredients, starting with only 1/2 cup of Plant Milk and adding more as necessary. Mash with either a hand masher or an electric mixer on low speed until the potatoes reach your desired consistency.
• Gravy: https://frommybowl.com/tahini-gravy/ 
• Tempeh "Cutlets":
1 cup Vegetable Broth
2 tbsp Tamari
1 tbsp Maple Syrup
1 tsp Liquid Smoke 
1 tsp Poultry Seasoning
Add all Marinade ingredients to a medium bowl, stir well, the add in the Tempeh. Let sit for at least 10 minutes, then cook the tempeh and marinade over medium heat for 10-12 minutes, flipping occasionally. Broil at end if desired but if so, leave some liquid at the bottom of the pan so the tempeh does not stick to it. 

• Vegan Thanksgiving Playlist: https://www.youtube.com/playlist?list=PLILI9TO44f1A_soexsWpbHekk0I6kSu6B 
• My Food Processor: http://amzn.to/2to9jwt 
• My Pans: http://amzn.to/2hcroda
• Google Home Mini: https://store.google.com/us/product/google_home_mini?hl=en-US

TO EFFICIENTLY MAKE THIS IN 2 HOURS...
1. Make Pumpkin Pie
    *Toast Bread Cubes for Stuffing in Oven while oven is preheating 
2. Boil Mashed Potatoes
3. Marinate the Tempeh
4. Make Tahini Gravy
5. Finish the Mashed Potatoes
6. Make Stovetop Stuffing 
7. While Stuffing sits, make the Tempeh "Cutlets"
8. Broil the Stuffing and Tempeh together to finish (optional)

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• Pinterest: http://bit.ly/FMBPinterest 
• Facebook: http://bit.ly/FMBFacebook 

HELPFUL LINKS
• Vegan Meal Planner: http://bit.ly/plantmealplanner
• My Favorite Vegan Recipe Books: http://bit.ly/1N3OL5b 
• Get Affordable Online Groceries + 25% off Your First Thrive Market Order: http://go.thrv.me/SH4b8
•5% Off Your iHerb Order: http://iherb.com/?rcode=BOW1780 (use code BOW1780) 

CONTACT 
• For Business Inquiries: Caitlin@FromMyBowl.com
• All Other Questions: http://FromMyBowl.Tumblr.com/ 

ABOUT THIS VIDEO
• Cameras: 
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• Software: Final Cut Pro 
• Music: Happy Strummin by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Artist -- http://audionautix.com/
This video is sponsored by Google. 
This video contains affiliate links; for a full affiliate discretion notice, please visit FromMyBowl.com. Thank you for supporting me!

Easy Vegan Thanksgiving Dinner in Under 2 HOURS! ????

A silky, perfectly-spiced pumpkin custard topped with sticky-sweet candied pecans. The best of both worlds!

Praline Pumpkin Pie

pie crust

brown sugar, packed (light or dark)

cinnamon

ginger

nutmeg

cloves

allspice

evaporated milk

eggs

dark brown sugar

corn syrup

Line a pie pan with your crust and flute or crimp edges as desired. Line crust with parchment paper or foil and fill with pie weights or dried beans.

Bake crust for 10 minutes, then remove paper and pie weights. Prick bottom of crust with fork all over to create vents for steam. Return to oven until bottom is just starting to brown, 6-8 minutes. Remove from oven and set aside while you work on the filling:

In a mixing bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, salt, evaporated milk, eggs, and vanilla.

Pour into warm pie crust and bake until the center is no longer jiggly, about 50 minutes. If edges are browning too quickly, cover with foil.

In a small bowl, stir together pecans, brown sugar, salt, and corn syrup until well combined.

Sprinkle topping over pie and return pie to oven for 15 minutes.

Remove from oven and set on a wire rack to cool. Let rest at least 2 hours before serving. Serve with whipped cream or ice cream and enjoy!

This Pumpkin Pecan Pie recipe combines creamy pumpkin custard with a sweet pecan topping for the ultimate holiday dessert. Perfect for Thanksgiving or Christmas.

Pumpkin Pecan Pie Recipe

pie crust (homemade or store-bought)

pumpkin puree ((see note below.))

sugar

brown sugar

butter

pecan halves

Prepare the Crust for Baking: Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish and set it on a baking sheet. Line the inside of the crust with parchment paper or foil, then fill it with pie weights (or dried beans/rice).

Blind Bake the Crust: Bake for 10 minutes. Carefully remove the crust from the oven and lift out the parchment and weights. Let the crust cool for a few minutes while you prepare the pumpkin filling.

Make the Pumpkin Filling: In a medium bowl, whisk together the pumpkin puree, eggs, evaporated milk, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt until smooth. Pour the pumpkin mixture into the prepared crust and bake for 25 minutes.

Make the Pecan Filling: While the pumpkin layer bakes, prepare the pecan topping. In another bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, and vanilla until well blended. Stir in the pecans until evenly coated.

Add the Pecan Filling &amp; Bake: Remove the pie from the oven after 25 minutes and carefully spoon the pecan mixture evenly over the partially baked pumpkin layer. Return the pie to the oven and bake for an additional 30 - 40 minutes, or until the topping is set and slightly caramelized.

Cool The Pie: Allow the pie to cool completely at room temperature for at least 3 hours before slicing to ensure the filling sets properly.

https://content.jwplatform.com/videos/aYJrNiwT.mp4

Learn how easy it is to make this delicious Pumpkin Pecan Pie with a pumpkin filling and pecan pie topping!

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Top 3 pumpkin pecan pie recipes from across the web

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Top Tags

Pecan &amp; Pumpkin Custard Pie

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The most viewed pumpkin pecan pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Pecan & Pumpkin Custard Pie