Happy Thanksgiving! : Pumpkin Caramel Pecan Pie

DSC_0409
” There is always, always, always something to be thankful for! “

I am sure you will agree.  This year brought in some upheaval in my life with my health issues. Who doesn’t have issues right? But it has made me pause and realize and appreciate .….all the goodness around me. The love and support of my husband and children are unquestionably what keeps me moving (pun intended:) ) everyday.  However, I have experienced kindness and compassion from so many other folks as well – friends, co-workers, neighbors, distant acquaintances and even strangers!. So thankful to have a capable and personable doctor who actually listens to me…isn’t that wonderful?. I am grateful to be living in a developed country with all its amenities (that could easily be luxury for many folks living elsewhere in the world) that makes it easier for me to do my day to day activities. And thus the list goes on. There is really, really, really ….so much to be thankful for!.

And what can say thanksgiving better than a pie? I am bringing this Pumpkin Caramel Pecan pie to our thanksgiving dinner with our friends.  This is adapted from a recipe from the October issue of Better Homes and Garden. They had lovely variations of Pumpkin pie and this one with the caramelized pecans definitely piqued my interest! Being on a dairy-free diet lately (yes I decided to add gluten back) I used almond milk and used vegan butter to make this totally dairy free.

Say thanks each morning with its light

For rest and shelter of the night

For HEALTH and FOOD

For LOVE and FRIENDS

For EVERYTHING 

THY Goodness sends

HAPPY THANKSGIVING! “

Also bringing this pie to Fiesta Friday this week.

Pumpkin Caramel Pecan Pie

  • Servings: Makes a 9 inch pie
  • Time: About 30 minutes prep and 1 hour bake time
  • Difficulty: Moderate
  • Print
 

Ingredients:

For the Pie crust:

  • 1 1/4 cups all purpose flour
  • 1 tsp sugar
  • 1/4 tsp salt
  • 7 tbsp vegan butter (I used Smart balance)
  • about 3-4 tbsp ice cold water

For the filling:

  • 1 3/4 cups pumpkin puree (or 1 can pumpkin puree, 15 oz)
  • 3/4 cup brown sugar
  • 1 tsp pumpkin pie spice
  • 1/4 tsp cinnamon powder
  • 1/4 tsp salt
  • 3 eggs
  • 3/4 cup almond milk
  • 1 tsp vanilla

For the topping:

  • 3 tbsp molasses
  • 1 tbsp butter (I used Vegan Smart Balance)
  • 1 cup crushed pecan pieces

Method:

For the pie crust, add all the ingredients except the water in a bowl and slowly add water and mix to form a dough.  Chill dough for 1 hour.

Then roll the dough to a large circle to fit a 9 inch pie dish. Line the pie dish with the dough circle, cover with Al foil  and bake at 425 deg F for 10 minutes. Take out from the oven and remove the foil and again bake for another 4 minutes until slightly golden brown. Keep aside.

Mix all the ingredients in the filling in a bowl and mix using a mixer until smooth. Pour filling onto baked pie crust and bake pie in the oven for about 40 minutes until it is almost set (but not quite).

While pie is baking in the oven, make the topping by mixing all the topping ingredients in a small pan and heating for about 3-4 minutes.

Once the pie has cooked for 40 minutes, take the pie dish out and add the topping and bake again for about 15 minutes.

 

Pumpkin Caramel Pecan Pie

 

Share this post!
Follow by Email
Facebook
YouTube
Google+
http://indusinternationalkitchen.com/2015/11/happy-thanksgiving-pumpkin-caramel-pecan-pie.html
Pinterest
Instagram
Twitter
RSS