Conscious Food Choices

For the love of delicious healthy food…

Happy Thankgiving Pecan Pumpkin Tart

Ok, I just created a “Evil Butter Recipes” category, in honor of this and all the the other summer gallettes I could not resist posting earlier this year. This is recipe based on one my mom used to make at Thanksgiving and people ask me about it every year. (The truth is, neither her nor I ever made it the same way twice, so feel free to play with it). And… I promise to follow up with a raw and healthier version of this recipe soon!

Pumpkin Filling

  • 2 whole eggs
  • 1/3 cup maple syrup/agave syrup
  • ¼ cup cream/soy milk
  • 1 ½ cups pumpkin puree (1 can, or one small sugar pumpkin, baked)
  • ½ t ground ginger
  • ½ t fresh grated ginger
  • 1 t cinnamon
  • ½ t vanilla
  • ¼ t nutmeg
  • pinch salt

Pecan Slime

  • 1 whole egg
  • 1/2 cup maple syrup
  • 1 T melted butter
  • ⅓ cup coconut crystals (or Sucanat)
  • 2 T bourbon/brandy/dark rum
  • ½ t vanilla
  • 1 cup pecan halves, toasted lightly
  • pinch salt
  • 1  unbaked pie pastry crust

Preheat oven to 375.

Prepare Crust: Make a Perfect Butter Crust, or use any other pie crust recipe you like. Roll out gently, place in a large (10″) pie plate, tart pan (12″) or quiche dish, trim and flute edges. Chill while you prepare filling.

Make Pumpkin Filling: Combine pumpkin, eggs and spices in large bowl. Add maple syrup and cream. Spoon into crust and smooth top. Combine pumpkin, eggs and spices in large bowl. Add maple syrup and cream. Spoon into crust and smooth top.

Top with Pecan Slime: Combine syrup, eggs and spices. Add pecans. Carefully spoon liquid over pumpkin filling in shell and then hand place slimy pecan halves on top in a decorative pattern.

Bake: Bake for 10 minutes at 375.  Reduce oven to 350 and bake for 35 – 45 minutes. Bring to room temperature before serving or transporting.

Adding the pecan mixure onto the pumpkin

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November 24, 2010 - Posted by | "Evil Butter" Recipes, Desserts, Sugar Free/Unrefined Recipes

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