For the Crust
For the Filling
2.25 cups canned pumpkin
1/2 cup organic sugar
1/4 cup coconut cream (take full-fat can of coconut milk, place in fridge, separate water from the cream that separates, and gently heat the cream back to room temperature)
1 tbsp coconut oil, melted
1/4 cup maple syrup
3 tbsp cornstarch or arrowroot powder
2 tsp vanilla extract
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
pinch of ground cloves
Grease a 9-inch pie dish very well and preheat the oven to 350F.
In a food processor, add 2 cups pecans and process until it starts to clump and oils start to release (about 35 secs), but don’t make pecan butter either. You should be able to make a ball with the pecan dough.
Melt coconut oil with brown rice syrup or honey for about 30 secondss in microwave. Stir. Transfer clumpy pecan mixture into a large bowl and mix with the rest of the ingredients. Using your hands, squeeze the dough over and over to combine very well. You should be able to form a ball with it. If it's too dry add a little more oil.
Place dough into pie dish and smooth out evenly. Press down firmly with fingers to form a crust, bringing it up along the sides. Press as firmly as you can. Prick base with fork 12-13 times. Prebake at 350F for 9-12 minutes, watching closely so it doesn't burn. Remove and cool for 10 mins.
In a large bowl, whisk together the maple syrup and arrowroot powder (or cornstarch). Now add all ingredients and whisk together, adjusting spices to taste. Add more sweetener if desired.
Scoop the filling into crust and smooth. Cover crust with tin foil to protect it from burning. Bake for 50-55 minutes at 350F. Place on cooling rack for 1 hour. Transfer to fridge to set for a minimum of 3 hours or overnight -- do not skip this! It will be gooey unless it sets for 3 hours.
Slice slowly and carefully, and enjoy! I prefer it served with some homemade vanilla coconut milk ice cream. Yum.