Fear no more, for I have the answer to all your nutty/pie-y autumnal needs. With Thanksgiving just around the corner, even my English self is more than happy to jump on the festive bandwagon and indulge in marvellous food like pumpkin pecan pie! But this is not your average pie… It is gluten, dairy, and refined sugar free!
This recipe couldn’t be more perfect for satisfying all your naughty cravings, whilst not really being that naughty and still maintaining heavenly gooey taste – which is just what I’ve been needing these past 3 weeks at uni. I live in a house of food obsessed girls (
bar Harry), we spend our evenings scouring Instagram, Pinterest and Buzz Feed drooling over the finer things in life: sugary, fatty, brilliant heart attack food. This is literally a daily occurrence. And as of late, with Autumn in the air, I’ve been desperate for a pecan pie – the M&S pecan pie my mum used to buy (why don’t they do them anymore?!) is a long distant memory. This of course had to be fixed! So first on the list for my baking weekend was this fabulous recipe – which is inspired by Deliciously Ella‘s version.
And if all that isn’t enough to persuade you:
- When moulding the pastry to the individual tart tins try not to take too long as the crust will get greasy from the heat of your hands. If this does happen just stick them in the fridge whilst you make the filling.
- I enjoyed mine with a dollop of my homemade caramel sauce because I was feeling extra indulgent. It would go just as well with a dollop of frozen yoghurt, or even better Booja Booja dairy free ice cream (which I will be doing a product review of soon!).
Ingredients (yields 4 mini pies)
3/4 cup ground almonds
3/4 cup buckwheat flour
3 tbsp honey
3 tbsp semi-melted coconut oil
1 1/2 tsp cinnamon
4 medjool dates chopped
3/4 cup pecans
2 tbsp pumpkin puree
1 tsp nutmeg
1/2 jar cashew butter (85g)
6 medjool dates chopped
3 tbsp maple syrup
3/4 cup crushed pecans
2 tbsp maple syrup
1 tsp cinnamon
- Preheat the oven to 180C and grease the tart tins with coconut oil.
- Place all the ingredients for the crust into the food processor and process for around 5 minutes, or until a sticky dough is formed.
- Press the pastry into the tart tins, ensuring that the crust is not too thick – particularly the edge round the bottom. Leave in the fridge whilst you prepare the filling.
- First add the pecans to the food processor and process until almost a flour has formed – leaving some chunky bits. Then add the rest of the filling ingredients and continue to process. Gradually add water whilst the processor is on until a mousse like consistency is formed.
- Leave the filling in the fridge whilst you bake the mini pie crusts in the oven for 12 minutes.
- Prepare the topping by spreading the pecans over a baking tray, mix in the maple syrup and cinnamon, and put in the oven at the same temperature as the pie crusts and bake for 5 minutes until crunchy.
- Leave the tarts to cool for 10-15 minutes before generously adding the filling and the topping to each tart.
- Leave to set in the fridge for a minimum of an hour before eating. Store in the fridge, they keep for a good 4-5 days.
Because these are so amazingly wonderful, me and my sister would love to see your attempts and drool over them also – so get baking, upload to Instagram and tag @sophiesplate for a chance for a shootout on her page!