Salted Caramel Pumpkin Pecan

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I lied. I thought the Chocolate Pumpkin Swirl pie was my last pumpkin recipe of the week, but I forgot this little gem.

Pecan pie is one of m favorite pies. It’s hard to decide because cherries are my favorite food and naturally I have an inclination to leans towards as my fav in most situations. But there is something about pecan pie.

In the summer at the market I beg people to buy the pecan tarts (especially the shortbread crust one), because if I have to take any home, I WILL eat them. Sometimes I have to give them away to my mother or ask my husband to sacrifice and eat it so I won’t have to.

This is the best pecan pie I have made, gluten-free or not. It was freaking delicious. I had to cut a sample for a picture (which didn’t turn out, this picture sucks too, but it is freaking good) and ended up sampling. I did have to wrap it up right away though and ask my husband to try it for me for an honest opinion (really it was so I wouldn’t eat the whole mini pie).

The pumpkin on the top and caramel really take it over the top too!

Salted Caramel Pumpkin Pecan

Pie Crust

  • Your favorite gluten-free pie crust

Pecan Filling

  • 2 cup honey
  • 3/4 cup coconut sugar
  • 3 eggs
  • 1/3 cup melted butter
  • 2 cups pecans
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger

Pumpkin Goat Cheese

  • 4 oz. goat cheese
  • 1/4 cup pumpkin puree
  • 3 tbsp maple
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Salted Caramel:

  • 1/2 cup coconut sugar
  • 2 tbsp honey
  • 1 tbsp tapioca flour
  • 1/4 cup water
  • 1/2 cup coconut milk
  • 1 tbsp ghee
  • 1/2 tsp vanilla
  • 1/2 tsp salt

How to Make it Happen:

Make your pie crust. Divide into small balls. Flatten into disks. Press into mini pie pans. Flute edges. Place in the fridge while you make the filling.

Whisk the honey, coconut sugar, eggs, butter, vanilla, cinnamon, nutmeg, and ginger. Fold in the pecans. Place in the prepared pie crusts. Bake for 30 minutes at 350 so it is only slightly jiggly in the center. Remove from the oven and allow it to cool.

While the pie is baking prepare your caramel. In a pot cook coconut sugar, honey, tapioca flour, water and coconut milk. Whisk until bubbly. Keep cooking 5 more minutes. Remove from the heat to stir in vanilla, ghee, and salt. Set aside until the pie is set up.

For the goat cheese, beat the goat cheese with a paddle attachment. Add the maple. Next add the pumpkin, cinnamon, and nutmeg. Mix until smooth and creamy.

Once the pie has set up, slice, spoon 2 tbsp of pumpkin goat cheese on the top, and drizzle with caramel.

This is by far one of the best pecan pies I have made, gluten-free or not, so eat and enjoy!

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