Pumpkin Pies with Cacao Pecan Crust

Hello and happy Thursday!

Chilly weather, cloudy days (at least where I live) and early darkness all feed the desire for something warm and comforting, like a cup of tea. Or even better: a cup of tea with a slice of pie. Or better yet: A cup of tea with a whole (mini) pie to yourself πŸ˜€

These little pies are such a delicious treat, perfect in the afternoon with a cup of tea or coffee, or maybe even a hot chocolate πŸ˜‰ They’re also packed with wholesome ingredients that make them a nourishing indulgence and a steady source of energy.

This recipe came about as a replacement for my old pumpkin pie recipe from my pre-plant-based days. (We all need a good pumpkin pie recipe right?) And while I was at it, I decided to play around with the pie crust, adding pecans and cacao for extra goodness.

IMG_4112.jpg

IngredientsΒ (makes 6 muffin-sized pies):

Crust:

  • 120 g wholemeal spelt flour (or buckwheat flour, for a gluten-free version)
  • 30 g pecans, ground into flour
  • 1 1/2 tbsp cacao powder
  • 3 tbsp maple syrup
  • 1 1/2 tbsp coconut oil
  • 1 pinch salt

Filling:

  • 1/2 can of purΓ©ed pumpkin (i.e. 213 g)
  • 3 medjool dates (if dry, soak in boiling water for a few minutes)
  • 2 tbsp maple syrup
  • 1 tbsp peanut butter (unsalted, smooth)
  • 2 tbsp full-fat coconut milk (the kind for cooking)
  • 3 tsp ground flaxseeds
  • 1/4 tsp ground ginger
  • 1/2 tsp cinnamon
  • pinch of nutmeg
  • pinch of cloves
  • pinch salt

Optional (but trust me you want this): dark chocolate for on top

Method:

  1. Line a muffin tray with 6 paper cases.
  2. Combine all the ingredients for the crust (first with a spoon and then using your hands) and press the mixture into the cases. (Start with the base, then press bits onto the sides until they’re all covered. This takes a few minutes, but can be quite therapeutic/ a good chance to practice some mindfulness πŸ˜‰ ).
  3. Blend all the ingredients for the filling and distribute the mixture equally among the 6 pies.
  4. Bake in a preheated oven at 180 Β° C for ca. 25 minutes. (Oven times vary, so keep an eye on them). I covered mine after 20 minutes to prevent the crust getting too dark.
  5. Let cool in the tray for a few minutes, then transfer to a wire rack.
  6. BEST WAY TO ENJOY THEM: When they are still warm, place a square of dark chocolate on top to gloriously melt (or break the chocolate into little chunks and press them into the pie for a gooey chocolate chip effect). If already cooled, heat the pie(s) up in the microwave first. Too indulgent for words.

Note: the pies freeze easily, so you can always have some on hand to heat up (and top with chocolate, if desired πŸ˜‰ ) for the perfect autumnal treat.

Enjoy!

xoxo

Version 2

 

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