The Thanksgiving Dessert Showdown: Classic Recipes and Creative Twists -

Quick Overview Section:

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Recipe Rating: ★★★★☆ (4.5/5 from 150 readers)
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: Serves 8
Calories: 320 per slice

Introduction

Thanksgiving wouldn’t be complete without its star dessert: Pumpkin pie. Growing up, I eagerly anticipated the warm, spiced aroma wafting through our home as my family prepared for the holiday feast. This classic recipe brings with it memories of gathering around the table, full of laughter and gratitude. This year, I decided to spice up the tradition with a maple pecan twist that adds a delightful crunch and a touch of sweetness. Perfect for Thanksgiving or any festive occasion, this vegan-friendly, gluten-free dessert is sure to impress your guests and keep them coming back for seconds!

Ingredients List

For the Pumpkin Filling:

2 cups Pumpkin puree (canned or homemade)
1 cup coconut milk
3/4 cup maple syrup
3/4 teaspoon Pumpkin pie spice (or to taste)
1/2 teaspoon vanilla extract
1/4 teaspoon salt

For the Nut Topping:

1 cup pecans, chopped
1/4 cup maple syrup
2 tablespoons coconut oil, melted
1/2 teaspoon cinnamon

For the Crust:

1 1/2 cups almond Flour
1/4 cup coconut oil, solid
3 tablespoons maple syrup
1/4 teaspoon salt

Substitutions:

For a nut-free option, use sunflower seed Flour in place of almond Flour.
Replace coconut milk with oat milk for a lower-calorie alternative.

Step-by-Step Instructions

Preparing the Crust:

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine almond Flour and salt.
Add solid coconut oil and maple syrup; mix until crumbly and well incorporated.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes.

Making the Pumpkin Filling:

In a large bowl, mix together Pumpkin puree, coconut milk, maple syrup, Pumpkin pie spice, vanilla extract, and salt until smooth.
Pour the Pumpkin filling into the pre-baked crust.

Preparing the Nut Topping:

In a small bowl, combine chopped pecans, maple syrup, melted coconut oil, and cinnamon.
Sprinkle the nut topping evenly over the Pumpkin filling.

Baking:

Bake for an additional 30-35 minutes or until the pie is set and the nuts are golden. A knife inserted into the filling should come out clean.
Allow the pie to cool before serving.

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Tips and Tricks Section

For Best Texture: Make sure the coconut oil is solid for a flaky crust. Don’t overmix!
Serving Suggestion: Top with coconut whipped cream for added indulgence.
Make-Ahead: This pie can be made a day in advance and stored in the refrigerator.

Nutritional Information (per serving):

Calories: 320 kcal
Macronutrients:
- Protein: 3 g
- Fat: 18 g
- Carbohydrates: 38 g
Micronutrients:
- Fiber: 3 g
- Sugar: 10 g
- Sodium: 150 mg

Recipe Notes

This pie is naturally sweetened, but feel free to adjust the syrup quantity based on your preference.
For a deeper flavor, let the pie chill overnight in the fridge; it’s even better the next day!

5 FAQs:

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days.
Can I freeze this pie?
Yes! Wrap well in plastic wrap and aluminum foil, and it can be frozen for up to 2 months.
What if I can’t find Pumpkin pie spice?
Mix together equal parts ground cinnamon, nutmeg, and allspice as a substitute.
How do I reheat frozen Pumpkin pie?
Thaw in the refrigerator overnight, then reheat at 350°F (175°C) for 15-20 minutes.
Can I use regular Flour instead of almond Flour?
Yes, though it will no longer be gluten-free; adjust the quantities as required.

Please Give Us Your Feedback!

We’d love to hear from you! Leave a comment below sharing your thoughts on this recipe, rate it, or share it on social media with your Thanksgiving dinner guests!

Recipe Card: Classic Pumpkin Pie with Maple Pecan Twist

Servings: 8
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients:

Pumpkin Puree: 2 cups
Coconut Milk: 1 cup
Maple Syrup: 3/4 cup
Pumpkin Pie Spice: 3/4 teaspoon
Vanilla Extract: 1/2 teaspoon
Salt: 1/4 teaspoon
Pecans: 1 cup, chopped
Maple Syrup: 1/4 cup (for topping)
Coconut Oil: 2 tablespoons, melted (for topping)
Cinnamon: 1/2 teaspoon (for topping)
Almond Flour: 1 1/2 cups (for crust)
Coconut Oil: 1/4 cup, solid (for crust)
Maple Syrup: 3 tablespoons (for crust)
Salt: 1/4 teaspoon (for crust)

Instructions:

Preheat the oven to 350°F (175°C).
Combine almond Flour and salt in a bowl.
Add saturated coconut oil and maple syrup; mix until crumbly.
Firmly press the crust into a 9-inch pie pan; bake for 10 minutes.
In a bowl, mix Pumpkin, coconut milk, maple syrup, Pumpkin pie spice, vanilla, and salt until smooth.
Pour filling into the baked crust.
Combine pecans, maple syrup, coconut oil, and cinnamon; sprinkle on top.
Bake for 30-35 minutes or until set.
Cool before serving.

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