The holiday season is officially upon us and we can’t think of a better way to celebrate the festivities than by baking a delicious pumpkin pie that you can share with family and friends! It’s the perfect dessert after a long meal, and if there’s any leftovers, it’s great the morning after with a hot cup of tea or coffee.
We spent weeks testing this recipe and we think we’ve finally nailed down the perfect balance of sweetness with the warming flavors we all associate with the holidays like cardamom, cinnamon, ginger, nutmeg, and cloves.
As part of our recipe testing we made a few trips over to our friends apartment so they could let us know if we were on to something delicious or if we needed to go back to the drawing board and tweak some of the ingredients. The experience was a lot of fun and highlights the true spirit of the holidays and why we believe some of our best memories are during this time of the year.
When we think about the holidays, we think about spending time with our family and friends, enjoying long dinners and even longer conversations. As humans, we are meant to connect and relate to one another, it’s rooted in our biology, so it’s no wonder that we love this time of the year when Friendsgiving’s are plentiful, holiday parties are nearly every weekend, and we dutifully travel to see our family’s no matter where they are in the world.
When we think about health and wellbeing we truly believe that our relationships are at the center. So, we hope that this holiday season you’re surrounded by those you love, eating delicious food, long conversations, and of course end the night with our pumpkin pie!
Becci and Spencer
Pumpkin Pie Recipe
- 1 cup pecans
- 1 cup buckwheat flour
- 2 tbsp cinnamon
- 2 tbsp melted coconut oil
- 6 Medjool dates
- 3 tbsp maple syrup
- 2 x 15oz cans pumpkin puree
- 12 Medjool dates
- 2-4 tbsp maple syrup
- 2-4 tsp pumpkin pie spice (depending on how spiced you like your pie, we used the “spicely brand” but any will do)
- 3 tbsp arrowroot starch
- Topping: Candied PecansAbout 1 cup raw pecan halves
- 2 tbsp maple syrup
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
- To make the crust, add pecans to a food processor or blender and blend roughly to create a flour.
- Add the remaining ingredients for the crust and pulse until a dough forms.
- Grease a round baking pan with some additional coconut oil and press the dough into pan with your hands. With a fork poke holes into the dough to prevent forming air pockets while it bakes.
- Bake for about 15-20 minutes
- Make the filling while the crust is baking. In a food processor or blender, blend all of the ingredients for the filling until smooth.
- Once the crust has baked, spread the filling over it and bake for 10-15 minutes.
- While pie is baking, caramelize pecan halves in a pan. First, roast raw pecans on high heat until they release their oil and brown their edges. Then, add the maple syrup, stirring often and making sure that they don’t stick together.
- Take the pie out of the oven and top with candied pecans (we made a circular pattern on ours). Let the pie cool completely and then transfer to fridge so it can set overnight. Lastly, remove the pie form and serve.