Pumpkin Pecan Pie

Pumpkin Pecan Pie

This holiday treat is a piece of pie to make! Silky smooth sugar-free, gluten-free pumpkin pie with a coconut sugar caramelized pecan topping.

Ingredients

Pumpkin pie:

• 2 organic eggs
• 1 (15 oz) can plain pumpkin, not pumpkin pie mix
• 1 (13.66 oz) can full fat coconut milk
• 2 tablespoons coconut oil
• 
1 tablespoon organic vanilla extract
• 
1/2 cup xylitol
• 1/4 teaspoon KAL liquid stevia
• 1/2 cup buckwheat flour
• 2 tablespoons arrowroot starch/flour
• 2 teaspoons corn-free baking powder
• 1/2 teaspoon sea salt
• 
1 ¼ teaspoon cinnamon
• ¼ teaspoon allspice
• ¼ teaspoon ground cloves
• ¼ teaspoon ginger
• ¼ teaspoon nutmeg

Pecan topping:

• 1 cup finely chopped pecans
• ¼ cup coconut palm sugar
• 2 teaspoons coconut nectar or raw honey
• 1 teaspoon organic vanilla extract
• pinch of sea salt

Directions

1. Preheat the oven to 350 degrees. Liberally grease a 9 inch glass pie plate with coconut oil.
2. Add all pie ingredients into a food processor bowl and process until well incorporated and creamy. If you don’t have a food processor a large bowl and electric beaters will work just fine.
3. Pour into the prepared pie dish. Put dish on a cookie sheet lined with parchment paper in case anything spills over. Bake on the center rack of the preheated oven for about an hour until done. About 30 minutes in, I cover the outer part of the pie with a pie guard or foil, so it doesn’t get too brown. When a toothpick is inserted and comes out clean, it’s done.
4. For the topping: While pie is baking, combine pecan topping ingredients into a medium bowl and combine very well. Use fingers if needed to ensure that ingredients are well blended. 

After an hour or toothpick comes out clean, scatter topping evenly over puffed filling. Bake until pecans are fragrant about 10 minutes.
5. Cool pie completely on wire rack, at least 2 hours. Pie will fall slightly when cooled. Cover and chill in the refrigerator until serving.

Quick notes

Pie can be refrigerated for up to 2 or 3 days.

If you are sensitive to xylitol you can lessen the amount by using 1/4 cup xylitol and 1/4 cup coconut palm sugar or you can omit the xylitol completely and use 1/2 cup coconut palm sugar.

Number of servings (yield): 8

Read more: http://eatingwithpurpose.com/2011/11/pumpkin-pecan-pie/#ixzz1t56wXT5D