Buttery pecan crust filled with a smooth and spicy pumpkin pie filling make this Praline Pecan Pumpkin Pie a dessert your guests will remember and request every Thanksgiving. My favorite holiday moments include children playing together, feeling grateful to sit down to a full spread of compassionate foods, and the smell of delicious dishes and fresh pumpkin pie. Recipe by Allison Rivers Samson. Photo by Allyson Kramer. It’s taken me years to perfect my pumpkin pie recipe and I’ve finally gotten it! Blind-baking the crust (baking it empty) and cooking the filling on the stovetop gives a reliable crack-free pumpkin pie every time. A couple of secret ingredients as thickeners (instead of the ubiquitous tofu that gives a chalky mouthfeel), presents a luscious texture to allow the flavors of warming spices to shine through. And using the alternative sweetener, coconut sugar, makes it so that those who are sensitive to refined sugars can delight in dessert too! Serves: 6 4 1/2 teaspoons agar agar flakes 1/2 cup hot water 1 1/2 cups raw pecans 1 1/3 cups coconut sugar, divided 1 1/4 cups canned full-fat coconut milk, divided 2 tablespoons brown rice flour 2 tablespoons vanilla, divided 3/4 teaspoon salt, divided 2 cups pumpkin purée 1 teaspoon ground […]
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