Festive Pecan Pie
This pecan pumpkin cake with oat base and delicious pudding filling is THE perfect dessert for your festive table! And it’s vegan, gluten-free, paleo and healthy.
A piece of sweet, orange-coloured cake anyone – tenderly melting and fluffy at the same time? To make it perfect, my creation is enclosed in baked oatmeal and garnished with delicious pecan nuts.
Now I know why I love October 🙂
Pecan Pumpkin Pie Porridge anyone?
If the ingredients of the cake were sorted differently, we would have a healthy meal like a porridge. And that is actually quite cool, if what we need in normal meals is enough to create a festive cake :).
Easy peasy pecan pumpkin pie
Promise: this pecan nut pumpkin cake is easy peasy :). The only thing that can happen is that you forget the cake in the oven. And the cool thing about the pie is that it does not need butter or other frills. The pumpkin component even smuggles vegetables into the cake. Sounds pretty healthy – and it is. But don’t worry, it doesn’t hurt the taste! On the contrary, Hokkaido is naturally sweet, which is why it goes well with cakes, Muffins and Co.
The preparation of the cake doesn’t take long, but you still need a little patience. Because the longer you let the fresh cake rest and cool down, the more it takes on its actual shape. It’s best to leave it in the fridge for half a day or a whole day before serving it.
Pecan Pumpkin Pie Recipe
- Cake base:
- 180 g oats
- 2 Tablespoon flaxseeds
- 130 g coconut flakes
- 1 ripe banana
- 100 g rice syrup
- ¼ Tablespoon salt
- 2 TL coconut oil (not mandatory)
- 450 g Hokkaido pumpkin, pitted (about. 420 g pumpkin puree
- 150 g soft Dates, pitted
- 40 g Potato starch or maize starch
- 100 ml coconut milk
- 150 g pecans*
- 2 teaspoons cinnamon
- Pecans to garnish
- coconut sugar or date sweetness
- or the filling, cook 450 g of seeded and diced Hokkaido pumpkin until done. Then drain the water.
- Preheat oven to 175 °C.
- Put the oat flakes with the coconut flakes and flaxseed into a blender and mix to flour.
- Add the remaining ingredients for the base and continue to mix until the dough is formed. If you don't have a high-speed blender, simply crush the banana and knead all ingredients into a dough in a bowl.
- Press the dough evenly into a round silicone mould. Raise the edge about 2-3 cm.
- Pre-bake the base for 8 minutes at 175 degrees.
- In the meantime, prepare the filling.
- Pour the cooked pumpkin, dates and coconut milk into the mixer and puree until creamy.
- Add the rest of the ingredients and mix until the nuts are ground and the filling is creamy.
- Spread the filling evenly on the pre-baked base.
- Spread the pecan nuts on the cake and press lightly into the filling.
- Sprinkle with coconut sugar or date sweetness.
- Then bake the cake for approx. 30 minutes at 200°C top and bottom heat until golden brown.
- Allow to cool completely before serving. Then serve with coconut yoghurt or as desired.
- Cake leftovers will keep well for up to 4 days at room temperature or up to 8 days in the refrigerator.
Have you tried the pecan nut pumpkin pie recipe?