Spiced Pumpkin, Pecan, Salted Miso Caramel Pie
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I used to live in New York. I spent nearly 4 years of my life there and I can honestly say they were some of the happiest years of my life.
One thing I have such wonderful memories of is my absolute favourite holiday, Thanks Giving. A day of gratitude, coming together, sharing food and focusing on all the things we feel thankful for in our lives.
What an amazing holiday.
I remember the first time I ate a proper Pumpkin Pie, during my first Thanks Giving, and my god it was love at first taste! So I wanted to create my version of this amazing pie as an ode to all my wonderful friends in the US and to honour all my many happy memories I have of my time there.
Layers of Sweet Maple Pastry, filled with the most creamy and delicious spiced Kombucha Pumpkin Maple Puree, topped with a rich, sweet and salty Salted Miso Caramel, Pecans and Almond Flour for decoration.
Pure Heaven and will be a real showstopper at the feast table.
INGREDIENTS: (Yields 8-10 Slices)
Sweet Maple Pastry Crust
& Pastry Decorations
- 270g White Spelt Flour (Use Buckwheat Flour if you need Gluten Free)
- 135g Ground Almonds
1/2 Tsp Fine Sea Salt
90mls Olive Oil
90mls Brown Rice Syrup or Maple Syrup
60mls Water (you may need a tbls or more)
- Baking Beans or Equivalent
Spiced Pumpkin Filling
800g Kombucha Pumpkin (or any but Kombucha is the sweetest)
240mls + 240mls Rice or Almond Milk
120mls Maple Syrup
1 Vanilla Pod (Scraped)
9g Agar Agar
1/2 Tsp Cinnamon
1/2 Tsp Cardamom
1/4 Tsp Nutmeg
1 Pinch Fine Sea Salt
Salted Miso Caramel
370g Medjool Dates (Soaked for at least 1hr)
1tbls Cashew or Almond Butter
30mls Maple Syrup
20mls Rice or Almond Milk
1tsp Brown Rice Miso Paste
150g Pecan Halves (Toasted)
Almond Flour (For Dusting on top)
Maple Syrup (For Pastry Coating)
– Pre-heat oven to 165degrees celsius
– First get your pumpkin puree ready. Peel and de-seed your pumpkin and chop into small cubes. Place in a steamer with plenty of water at the bottom and steam for 20min or until lovely and soft. Once done put aside.
– Now time to make your pastry. Sift all the dry ingredients into a large mixing bowl.
– Mix all wet ingredients together.
– Mix all wet ingredients with dry ingredients and with your hands begin bringing the dough together. You are aiming for a relatively soft moist dough that is very malleable.
– Roll your dough into a ball and cut or 3/4 of the ball and separate 1/4 of it. Lightly flour a clean surface.
– Start rolling out the 1/2 half of pastry to approx 1/2cm thick making sure you separate it from the surface every now and then making sure it is not sticking.
– Lightly oil your tart or pie dish (I use a 9inch tart case) and place your pastry evenly into the tart dish with all the excess pastry hanging over the top. If it breaks or falls apart slightly do not fret, you can easily stick it back together with your fingers.
– Once everything is in place use a sharp knife to tidily slice off all the excess pastry over the top so that it is all evenly and tidily fitting in the tart tin.
– Now place some baking paper in the middle of the pastry and pour some baking beans or any beans or wholegrains (I used barley) to fill out the whole bottom of the tart tin. This will weigh the pastry down whilst it bakes in the oven, stopping it from rising up too much.
n.b. Once you use these beans or grains for baking you cannot eat them afterwards, so keep them in a separate jar and use repeatedly for baking.
– Once that is done take the remaining other half of pastry and roll out to 1/2 cm thick on a lightly floured surface. With a leaf shaped pastry cutter or just with a sharp knife, cut out leaf shapes using up all the pastry. I also cut out the occasional heart shape which is my preference.
– Place all the pastry shapes in a baking dish with baking paper on it and with a sharp knife cut some lovely leaf vein shapes onto the leaves.
– Now bake your pastry – the pie pastry in the oven for 15min or until it is lovely and golden brown and the pastry shapes should take 10min or until golden brown. Once done take out and leave aside to cool.
– Once the pastry is in the oven you can start making your pumpkin pie filling.
– Add your pumpkin puree to a food processor and all the remaining ingredients except 240mls of Almond Milk and the Agar Flakes.
– Mix on a high speed until everything is lovely and smooth in a puree.
– Add the 240mls of Almond Milk to a small pot and the agar flakes and on a low/medium heat begin to dissolve the agar agar flakes, constantly stirring to help it out. Do not let the milk boil as it will burn.
– Once all the flakes are well dissolved add the liquid to the food processor and mix again on a high speed until the puree is really lovely and smooth.
– Now remove your baking beans from your pastry and pour in the pumpkin pie filling into your pastry casing until it reaches the top.
– Now place in the freezer to set for approx. 20min or until set. You can also put it in the fridge or even leave it to set on the table but it will take longer.
– While that is setting take your dates and remove all the stones and add your dates and all the remaining caramel ingredients to a food processor. Mix on a high speed until the caramel is beautifully smooth.
– Now in a frying pan on a medium low heat take your pecans and toast (with no oil) for a few minutes constantly mixing so they do not burn. You will know they are toasted once you can smell the delicious aroma coming from them. Do not let them burn as they will taste very bitter.
– Once the pumpkin pie is set take it out of the fridge/freezer and begin to build the rest of your pie.
– Smoothly spread a good thick layer of caramel on the top of your pumpkin pie. Then place all the pastry leaf and heart shapes round the rim using the caramel as the glue to hold them in place.
– Lastly spread on your pecans in a spirals round the pie and the final touch is to dust on the Almond Flour through a fine sieve so that it all looks really festive and beautiful.
– Ready to serve! Enjoy this delicious beautiful creation.
n.b. Once completed when you are not eating it please keep it in the fridge so it can last for a good 4 days (if you don’t devour it in the first sitting!).