Pecan-Crusted Pumpkin Pie Sets Stage for Healthy Holidays
by Bren Gonzalez
I love to set up tables and cook for the holidays! Over the years, I’ve made some healthier swaps in the kitchen, including the aluminum baking pans most of us have in our cabinets. Did you know that using non-toxic baking pans instead of aluminum pans is a game changer for how your meals taste? Studies show that aluminum leaks toxins into our food when used in highly heated ovens, which can lead to negative health outcomes. You should limit your intake of this chemical for your own health and your kids’ health. You can check out my recommendations for non-toxic baking pans and materials below.
But let’s get into the good part of the holidays—eating! I love holiday baking, but I don’t care for the artificial foods you see everywhere this time of year. I’ve already started my baking list for this holiday season, and I already have most of the ingredients I’ll need: all-purpose gluten free flour, baking soda, local honey, Kerrygold Irish Butter, dates, coconut milk for frosting, natural food coloring and so on.
By far, I love a good homemade pecan crust. Yes, that’s a pecan crust—I love pecan pie too, but this amazing pecan crust can be paired with all sorts of delicious fillings, making it both tasty and versatile. On the opposite page you’ll find my must-repeat gluten-free pumpkin pie recipe using this
delicious crust.
Don’t forget to get the kids in the kitchen to help make this new twist on an old classic. Depending on their age and skill level, they may be able to help out by chopping the cold butter, packing the pie tin, and measuring out and pouring ingredients.
I’m not forgetting Christmas! I love to prepare quiches ahead of time so I can pop them in the oven for Christmas brunch. The magic of quiche is that you can mix and match all of your favorite veggies, proteins and cheeses—my kids love my crustless bacon and gouda quiche, which I sometimes make in muffin pans. Whatever kind of quiche you choose to make, use fresh, organic ingredients and be sure to assemble it ahead of time so you can enjoy Christmas morning with your family.
Gluten Free Pumpkin Pie with Pecan Crust & Coconut Whipped Cream
Pecan Crust
1 cup whole pecans
½ cup blanched almonds
1 ½ cups oat flour
3 tbsp butter, hard
2 tsp coconut sugar
½ tsp salt
1 tsp ground cinnamon
1 tbsp melted coconut oil
⅓ cup cold water
Pumpkin Filling
2 ½ cups pumpkin puree
¼ cup maple syrup
½ cup brown sugar
⅔ cup unsweetened Better Half (can substitute half and half)
1 tbsp melted coconut oil
¼ cup arrowroot
1 ¾ tsp pumpkin pie spice
¼ tsp salt
¼ tsp vanilla extract
Directions
Heat oven to 375°.
Add pecans and almonds to the food processor and pulse until coarsely ground.
Add oat flour, chopped butter (cold), sugar, salt, cinnamon, and melted coconut oil to the food processor.
Pulse with the nut mixture until combined.
Add cold water and pulse until mixture starts sticking together and can be packed into a pie tin.
Add all pumpkin filling ingredients to a blender and blend until combined.
Pour pumpkin filling into the crust and cook at 375° for 40 minutes.
If the pie crust begins to brown during the first half of the bake, cover with a silicone mat.
Coconut Whipped Cream
1 can coconut milk, refrigerated overnight
1 tbsp maple syrup
1 tsp vanilla extract
After the coconut cream has set in the fridge overnight, the coconut fat solids will be separated from the coconut water.
Open coconut milk and spoon the solid cream into a mixer. You can also use a bowl and hand mixer.Beat the solid coconut cream on high speed until cream peaks form.
Slowly stir in the maple syrup and vanilla extract.
Serve whipped cream with any holiday dessert, including this pumpkin pie with pecan crust.
