Your Thanksgiving Menu Featuring: Pecan Pumpkin Pie

Good morning everyone! Last week was a whirlwind of excitement and BIG NEWS! If you didn’t happen to catch it, our cookbook Fraiche Food Full Hearts hit store shelves and we kicked off our Cookbook tour in Toronto! It’s been a wild ride so far for Tori and I but we’re so happy the time has finally come and we’re finally able to share all of our favourite family recipes with you (hellooo Pecan Pumpkin Pie!)!

The launch of our cookbook also comes at a great time as Thanksgiving is only one week away and we have a FULL Thanksgiving Dinner menu (along with Thanksgiving table setting suggestions!) highlighted for you in our cookbook. For those that already have the cookbook in your home, turn to page 48 to follow along! Our Thanksgiving Dinner menu includes an array of delicious (and very indulgent!) vegetarian recipes (listed below). In our household, we like to try and skip the turkey as often as we can and we quickly realized that once we introduced an all-vegan menu we actually enjoy the side dishes the most and didn’t miss the turkey at all!

Once again, below is our Thanksgiving Dinner menu and while I can’t give you ALL of the recipes below on my blog … I AM going to share one with you here today … which just so happens to be the most important Thanksgiving recipe ever … Pecan Pumpkin Pie (vegetarian!). I mean, what would Thanksgiving be without dessert?! Note: If you want ALL of the recipes for our Thanksgiving Dinner, you’ll have to pick up a copy of your cookbook … or swipe your friends copy when they aren’t looking! 😉

Thanksgiving Dinner

Harvest Kale Slaw with Tahini Dressing

Perfect White Buns

Vegan Perogies

Maple Thyme Roasted Parsnips and Carrots

Southern Pecan Sweet Potatoes

Mushroom Wellington

Mushroom Gravy

Potato Garlic Cauliflower Mash

Steamed Green Peas

Pecan Pumpkin Pie

Your Thanksgiving Menu Featuring: Pecan Pumpkin Pie

5 from 1 vote

Recipe by From the Kitchen of Jillian Harris

Ingredients

• Pecan Crust

• 1 cup 1 (250 mL) pecan halves, toasted

• 1 cup 1 (250mL) oat flour

• 1/4 cup 1/4 (60mL) firmly packed brown sugar

• 1/3 cup 1/3 (75mL) butter or vegan butter, melted

• 1/2 teaspoon 1/2 (2mL) cinnamon

• Pinch of salt

• Pumpkin Pie Filling

• 1 1/2 cups 1 1/2 (375mL) pure pumpkin purée (from a 19oz/540mL can)

• 1 1/4 cups 1 1/4 (300mL) cashew cream

• 2 eggs, well beaten

• 1/2 cup 1/2 (125 mL) firmly packed brown sugar

• 1 teaspoon 1 (5mL) cinnamon

• 1 teaspoon 1 (5mL) ground ginger

• 1 teaspoon 1 (5mL) nutmeg

• 1/8 teaspoon 1/8 (0.5mL) ground cloves

• 1/4 teaspoon 1/4 (1mL) ground allspice

• 1/4 teaspoon 1/4 (1mL) salt

Directions

• Preheat oven to 350F (180C)
• Make the pecan crust. In a food processor, combine the pecans, oat flour, brown sugar, melted butter, cinnamon, and salt. Pulse until the mixture is finely ground and sticks together well when pressed between your fingers.
• Tip the pecan mixture into a 10-inch (25 cm) ceramic fluted quiche pan and, using the flat bottom of a glass, press it evenly and firmly onto the bottom and up the sides to form the crust.
• Bake for 12 minutes, or until the crust looks slightly cooked but not brown. Set aside.
• Make the pumpkin pie filling. In a large bowl, combine the pumpkin purée, cashew cream, eggs, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Whisk until smooth.
• Pour the filling into the crust and bake until the centre of the pie is set (a butter knife should come out clean), 30 to 40 minutes. Transfer to a rack and let cool completely. Store, covered, in the fridge for up to 3 days.

Photo credit

Wishing you all a delicious THANKSGIVING! For tips on hosting your own Thanksgiving read here, although the blog is from a few years ago, the tips still hold true!

xo

Jilly