Pecan & pumpkin pie


Pumpkin pies aren’t really the done thing in Australia, when was the last time you went to a BBQ and someone serves pumpkin pie? My answer is never, which is a shame because I have discovered that pumpkin pie is deliciously sweet.


Pumpkin is one of those amazing vegetables that are naturally sweet and is so versatile in both savoury and sweet dishes. In fact, traditionally in Ecuadorian cuisine, instead of rice pudding we make pumpkin pudding. When I was little my grandmother used to steam pumpkin, mix it with milk and cinnamon. It was one of my favourite after school dishes.


This month in #TheRecipeReDux the theme is nuts. Nuts for heart health as you know is very beneficial, read more about that here. So when I heard about this month theme, I couldn’t get the idea of making a pecan pie out of my head. Pecan pie is quite sweet so I wasn’t going to embark on something I knew I wasn’t going to eat. Why not combine the mild sweetness of pumpkin and the texture of pecans to make a hybrid?

pumpkin mix Now were talking! Besides, there is nothing like having fun in the kitchen and experimenting. I have a waste disposal if any thing goes wrong… my dog.

raw pumpkin pie

This pecan and pumpkin pie is great treat for mid morning or afternoon tea. It’s high in mono and polyunsaturated fats, as well as fibre so it’s a great dessert treat to have on occasion for those with heart disease or exercising individuals before training.

Pecan & pumpkin pie

Ingredients – Serves 12


  • 1 cup almond meal
  • 1 cup pitted dates
  • 1cup whole meal flour
  • 2 tbsp nut butter
  • 2 tbsp maple syrup
  • 1 egg


  • 2 cup chopped pumpkin
  • 1L of boiling water
  • ½ cup pitted dates
  • ½ cup Milk
  • 1/2 cup whole meal flour
  • 2 eggs
  • 1 tsp cinnamon


  • ½ cup Pecans
  • Cinnamon



Set the oven to 200C. Use food processor to process dates to make the crust. In a large mixing bowl place all crust ingredients and knead together with your hands. In a ceramic pie dish, place the piecrust in an mould it to the base of the dish with your hands. Place the crust in the oven to bake for 5-10min till golden brown.crust

To make the filling, start by boiling the pumpkin on the stove in a pot with boiling water for 30minutes. Drain the water away and place the softened pumpkin in the food processor along with pitted dates. Process the mixture until all the dates turn to mash. Pour this mixture into a large bowl with the remaining ingredients. With a wooden spoon fold all the ingredients together.

Once the piecrust has been removed from the oven, pour the pumpkin mixture on top of the crust. Use the additional pecans to decorate the top of the pie and dust with cinnamon. Place the pie in the oven for 20min or until the filling has set. Serve warm or cold with a side of your choice.


273kcal. 36g Carbs. 9g Pro. 12g Fat. 6g Fiber

I would love to know what you think and how your version turned out. Leave me a comment or send me a picture on Facebook or Twitter.

Pumpkin pecan pie