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Pumpkin Pie with Pecan Nuts Recipe

Pumpkin Pie with Pecan Nuts Recipe

Pumpkin Pie with Pecan Nuts is an easy-to-follow recipe. It is ideal for adding into your collection of delicious and no-mess cake recipes. Pumpkin pie can be served warm with some creamy icing or chilled in the fridge before serving.

Pumpkin pie with pecan nuts recipe


For the pastry:
– 80 gram ground almond
– 20 gram butter, diced
– 1 tbsp coconut flour
– 1 tbsp stevia
– 1 egg
– Pinch of sea salt
For the filling:
– 700 gram pumpkin, peeled, cored and diced
– 20 gram butter, diced
– 20 gram pecan nuts, roughly chopped
– 2 eggs
– 2 tbsp coconut flour
– 2 tbsp stevia
– 1½ tsp ground cinnamon
– 1 tsp freshly grated nutmeg
– 2 tbsp double cream


Step 1: Preheat the oven to 325°F/160°C. Line a 23-cm/9-inch fluted non-stick tart tin with baking paper.
Step 2: To make the pastry, put all the ingredients in a food processor and process to a sort dough. Press it into the prepared tin, pushing it up the sides. Prick all over with a fork. Bake in the preheated oven for 15 minutes, or until golden. Remove from the oven and leave to cool. Do not switch off the oven.
Step 3:To make the filling, boil a large saucepan of water. Add the pumpkin, and cook for 10 minutes, or until soft. Drain, then leave to cool. Put the coconut flour, stevia, cinnamon, nutmeg and pumpkin in a food process and process until smooth. Add the butter, eggs and cream and process again. Tip the mixture into the tart case.
Step 4: Sprinkle over the nuts and bake for 1 hour, or until the sides are set but the centre has a slight wobble.
Tip: To make baking paper really pliable, screw it up into a ball before you use it. All the creases will fit easily into the fluted edge of the tin.

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