Candied Pecan Honey Pumpkin Pie

After you've feasted on Thanksgiving turkey and potatoes with gravy, it's time to give in to your sweet tooth with a homemade pumpkin pie! Of course, our pumpkin pie recipe is naturally sweetened with our Organic Coconut Sugar and Organic Pure & Raw Honey, and we couldn't resist adding a touch of sweet, crunchy flavor with candied pecans on top.

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Ingredients

For the candied pecan topping:

1/4 cup plus 2 tablespoons Madhava Natural Sweeteners Organic Coconut Sugar

1/4 cup Madhava Natural Sweeteners Organic Pure & Raw Honey

2 tablespoons coconut oil

1 cup pecans, halved or rough-chopped

For the easy pumpkin pie dough:

1 3/4 cups all-purpose flour

2 teaspoons Madhava Natural Sweeteners Organic Coconut Sugar

3/4 teaspoon salt

6 tablespoons cold butter, small diced

1/4 cup shortening

1/2 cup ice water

For the honey pumpkin pie filling:

1/2 cup Madhava Natural Sweeteners Organic Coconut Sugar

1 tablespoon cornstarch

1 1/2 teaspoons cinnamon

1 teaspoon ground allspice

1/4 teaspoon salt

1/8 teaspoon ginger

1 15-ounce can pumpkin puree

1/3 cup Madhava Natural Sweeteners Organic Pure & Raw Honey

1 cup coconut cream (the thicker part canned coconut cream, you may need 2 cans)

4 eggs

Directions

For the candied pecan topping:
1. Place a skillet over medium-low heat and add organic coconut sugar organic honey and coconut oil, stirring until coconut sugar dissolves. Bring to a simmer and add pecans, cooking until the syrup deepens in color and becomes thick and bubbly, stirring to coat the pecans and prevent syrup from burning.
2. Lay out a piece of parchment or tin foil and pour out the cooked pecans, using a spoon to separate the nuts and form a single layer. Once cooled, store in an air-tight container until the pie is ready!
For the easy pumpkin pie dough:
1. In a large bowl, mix together flour, salt, and coconut sugar until well combined. Add butter and mix with your hands until butter is in small, bean-sized pieces, about 2 minutes.
2. Add shortening and mix with hands until pea-size pieces form, about 1 minute.
3. Drizzle in half ice water and combine with fingers until the flour mixture is just moist. Add remaining water 1 tablespoon at a time, and combine with fingers to moisten. Continue adding water and combining with fingers until dough is moistened through but not wet. Try not to overwork the dough, or it will become tough.
4. Gather dough into a ball, create a flat disk and cover in plastic wrap. Place in refrigerator for at least 45 minutes before rolling out and forming the crust.
For the honey pumpkin pie filling:
1. Preheat oven to 350°F.
2. Combine coconut sugar, cornstarch and spices in the bowl of a stand mixer, or large bowl. Whisk in pumpkin puree and organic honey followed by coconut cream and 3 eggs.
3. Pour filling into pie crust, then beat the remaining egg and brush the sides of the pie crust. Cover crust with tin foil or a crust-saver to prevent it from burning.
4. Bake pie until filling is slightly puffed and begins to crack at edges, about 1 hour. Allow to cool before topping with candied pecans and serving!

Candied Pecan Honey Pumpkin Pie

Candied Pecan Honey Pumpkin Pie

Candied Pecan Honey Pumpkin Pie

Candied Pecan Honey Pumpkin Pie

Candied Pecan Honey Pumpkin Pie

Candied Pecan Honey Pumpkin Pie

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Madhava Sweeteners

Madhava was born from one honey enthusiast and a swarm of hardworking honeybees. Since our humble beginnings in 1973, our efforts have blossomed beyond honey. We have become a trusted leader in natural sweeteners, dedicated to providing healthier alternatives to highly processed, refined sugars and artificial sweeteners. We’re on one naturally sweet mission, to create better-for-you options for all of your favorite sweet treats.
Pure. Natural. Scrumptious. Sweet!

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