PUMPKIN & PECAN PIE RECIPE - SORTED

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream adds richness while being dairy-free.

pecans

🥗Healthier: walnuts

💰Cheaper: almonds

Walnuts provide a similar texture and flavor at a lower cost.

pumpkin puree

🥗Healthier: sweet potato puree

💰Cheaper: canned pumpkin

Sweet potato offers a different flavor profile but is equally nutritious.

sugar

🥗Healthier: stevia

💰Cheaper: honey

Stevia reduces calories while honey adds a unique sweetness.

Make the pastry by rubbing flour and cold cubed butter together until crumbly.

Scoop 1 tin of pumpkin into a mixing bowl.

Add 1 tin of condensed milk and 2 eggs to the pumpkin and mix well.

Stir in cinnamon and all spice to the mixture.

Prepare the topping by whisking together brown sugar, 2 eggs, and a drop of vanilla extract.

Stir pecans into the topping mixture.

Combine the pastry ingredients with brown sugar and 1 egg until it comes together.

Wrap the pastry in cling film and refrigerate to rest.

Roll out the rested pastry on a floured surface.

Cut the pastry to fit a pie mold and line it without pushing into the corners.

Fill the pie crust halfway with the pumpkin filling.

Top with the pecan mixture and bake at 180°C for 50 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens