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Dessert for 10

Maple Pecan Pumpkin Pie

A coconut oil crust holds maple pumpkin filling and pecans, then bakes until the center is firm and set.

$0.47per serving $
150 minstart to table
10servings

AmericanVegetarianBudgetDessertsThanksgiving on a budgetFall

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp granulated sugar
  • 1/2 tsp kosher salt
  • 1/2 cup cold extra virgin coconut oil
  • 4 tbsp ice water
  • 1/2 cup pecans
  • 3 large eggs
  • 1/2 cup light brown sugar
  • 2 tbsp maple syrup
  • 1 tsp cinnamon
  • 1 tsp freshly grated nutmeg
  • 2 cups roasted pumpkin purée or 1
  • 3/4 cup heavy cream

Steps

  1. Mix flour, granulated sugar, and salt in a bowl, then cut in the cold coconut oil until crumbly.
  2. Add the ice water one tablespoon at a time, form a dough, and chill it for 20 minutes.
  3. Roll the dough into a 9-inch pie plate, press it into place, and scatter the pecans over the bottom.
  4. Whisk the eggs, brown sugar, maple syrup, cinnamon, nutmeg, pumpkin purée, and cream until smooth, then pour it into the crust.
  5. Bake at 425 F for 15 minutes, lower the oven to 350 F, and bake for 45 to 55 minutes until the center is set.
  6. Cool the pie for at least 1 hour before slicing.

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