Do you have an extended family who all are following some eating plan that is completely different from each other? In our family there are a few who are gluten-free…but it’s mostly me who is the pain in the ass! Either way this very healthy pumpkin pie is bound to be a safe bet whether your family likes to eat paleo, vegan, gluten free or sugar free. (Was very popular with my kids too!)
First you will put all your crust ingredients into a food processor except the yacon syrup and process until there are no big visible pieces of pecans left. Then add the yacon syrup and process briefly until combined.
Next you will grease a pie plate with coconut oil and shape the mixture into a crust, then pop in the freezer while you make the filling.
To make the filling you will mix your thickener with the coconut milk cream(use a blender for best results) and add to a saucepan on medium heat. Add in the Lakanto and keep stirring until dissolved. Then add your canned pumpkin, coconut butter, and spices. Bring it up to barely boiling, and stir constantly until it thickens to the point where you can feel it getting harder to stir. Taste, and if it needs to be sweeter, slowly add a few drops of liquid stevia until the desired sweetness is reached.
Let cool for about 15 minutes, stirring occasionally to prevent a skin being formed on top (especially with tapioca version). Then pour into crust, cover with saran wrap (not touching the filling if possible) and refrigerate several hours or overnight before serving, keep in fridge until ready to serve. Serve with coconut whipped cream (see instructions in recipe).
This is slightly softer than a baked pumpkin pie, so if you want it to be slightly firmer you can throw it in the freezer for up to an hour ahead of time.
- 4 c raw pecans
- ⅔ c coconut oil, melted + extra for greasing pie plate
- ½ tsp sea salt
- ¾ c chia seeds
- ¼ c yacon syrup
- 1 can full fat coconut milk, cream only
- 4 tbsp cornstarch or tapioca starch for paleo (the cornstarch is more user friendly if you aren't going for paleo)
- ¾ c Lakanto
- ½ c coconut butter, melted
- 1.5 cans pumpkin puree (not pumpkin pie filling)
- 1 tbsp pumpkin pie spice
- 1 heaping tsp cinnamon
- 1 heaping tsp vanilla powder
- optional: liquid stevia
- Add pecans, coconut oil, chia seeds and salt to food processor. Process until no large pieces of pecans remain. Add yacon syrup and process briefly until combined.
- Grease pie plate with coconut oil and add crust mixture. Shape into a crust up the sides and evenly along the bottom. Place in freezer while making the filling.
- Scoop out only the top thick part of the canned coconut milk (if yours doesn't separate at room temperature, place in freezer for an hour to help the coconut cream to rise to the top, but once separated warm gently before adding to blender) and add to a blender with your choice of thickener and blend until fully mixed (feel free to add a small amount of the leftover coconut water from the can if your blender needs help blending).
- Add contents from blender to a saucepan on medium heat. Add Lakanto and stir until dissolved.
- Add remaining filling ingredients except stevia. (I found when I made this with the tapioca I got some clumps at the stage - since it wasn't really hot yet I threw everything in my blender briefly to get the clumps out - but a hand blender would also do the trick at any point as well) Bring to barely boiling, reduce heat slightly and then stir constantly until the mixture thickens and feels heavy to stir (about 8-10 min).
- Remove from heat, and let cool for about 15 minutes, stirring occasionally to prevent a skin from forming.
- Pour into crust, spread evenly, cover with saran wrap (ideally not touching the filling) and refrigerate at least 4-5 hours or overnight before serving. Keep in fridge until ready to serve.
- Using only the coconut cream that is at the top of your can, add that plus the vanilla to your blender and blend until smooth. If your blender needs a little help, add the remaining coconut water from your can 1 tbsp at a time into the blender until you get the consistency of whipped cream. Add liquid stevia to taste. Store any leftovers in the fridge.