Here's my famous Pumpkin Cream Pecan Pie recipe, that will be a sure hit with your family and friends at any party this autumn. - BONUS: it's super healthy for you!

"I made your Pumpkin Cream Pecan Pie and it was very delicious! One of my guest for dinner who has diabetes love it and asked for the recipe. Thank you!" - Jan B.

"..The "Pumpkin cream pecan pie" is so wonderful I am trying very hard not to have a second piece!" - Elena S.

Here's the recipe! Enjoy 😀

Crust

(“In the Raw” crust from the Heavenly Recipes Guide)

• 1 cup pecan pieces
• 1/2 cup almond flour (ground almonds)
• 5 pitted dates (soak overnight first if they are dry)
• 1 tsp cinnamon

Filling

• 1 1/2 cup pecans
• 6 tbsp coconut oil, liquefied
• 1/4 cup honey (add 1 more tbsp if you want sweeter)
• 1 1/2 cup pumpkin puree (I used canned E.D.  Smith’s 100% pure pumpkin)
• 1/4 tsp allspice (optional)
• 1/4 tsp nutmeg (optional)
• 1/4 tsp ground cloves (optional)
• 1 tsp cinnamon
• 1/2 tsp vanilla extract

Instructions

1. Blend all crust ingredients together very well.

2. Press dough into a pie pan – line pan with parchment paper first to get pie out easily (I used a foil pie pan and I cut the foil pan to get the pie out in one piece easily).

3. Blend together all filling ingredients until smooth and creamy (it will be fairly thick).

4. Pour into pie crust pan.

5. Chill overnight in fridge or about 1 hour in freezer before serving cold (cake will be soft like cheesecake) with your choice of toppings – coconut cream, healthy (homemade) ice cream, maple syrup, honey, nuts, berries, whatever your hearts desire!

Nutritional Info

This easy recipe makes one 9" pie or 8 delicious pumpkin pie servings. Each serving has:

Pssst - if you know anyone who wants a healthy pumpkin pie recipe, Share it with them.