Archive for December, 2009

Fabulous Pumpkin Pecan Pie recipe
December 11, 2009

Hi all,

Hope you are thriving and eating local, seasonal treats like this one:

Here is a recipe for Pumpkin Pecan Pie. I also taught this pie with a gluten-free pie crust recently when I taught a gluten-free cooking and baking class at Kripalu Center for Yoga and Health.

At the end of this post is also another gluten-free pie crust that you can mix and match with this pie filling or any pie filling you like. That is the fun of “Going Wild in the Kitchen” my cookbook and approach to cooking and baking: Creativity!

by the way, if you are looking for cooking classes, or giving the gift of an autographed copy of my Going Wild in the Kitchen, please email me at or go to my website:

Now here’s the delicious recipe:
Reprinted from Going Wild in the Kitchen by Leslie Cerier
A cheese pumpkin is a cross between a butternut squash and a pumpkin. It is sweeter than a pumpkin, and almost as sweet as butternut squash. This pie is like 2 pies in one: pecan and pumpkin.

Serves 6-8

Pie crust and see below for another pie crust from Gluten-Free Recipes for the Conscious Cook due out this summer.

2 cups spelt flour or whole wheat pastry flour
1/3 cup + 1 teaspoon canola oil
1/3 cup maple syrup
1 tablespoon vanilla or ½ teaspoon almond extract
1/4 teaspoon sea salt

Pie filling
1 small cheese pumpkin (about 2 pounds) baked, peeled and seeded (becomes 2 cups)
¾ cup pecans
3 tablespoons maple sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger powder

1. Preheat oven to 375 degrees. Rinse cheese pumpkin and bake on a baking dish for about an hour, or until tender.
2. Mix all the piecrust ingredients in a bowl except 1-teaspoon oil.
3. Lightly brush 9-inch pie pan with 1 teaspoon oil.
4. Press dough with your fingers into pie plate.
5. Poke holes in dough with a fork.
6. Bake for 10 minutes.
7. Put the pecans in a food processor and grind into a meal.
8. When the cheese pumpkin is ready, peel, seed it, and add 2 cups to the food processor with the pecans. Add maple sugar, cinnamon, nutmeg, ginger, and puree together.
9. Adjust the seasonings, if desired.
10. Pour the sweetened pumpkin filling into the baked pie crust.
11. Bake for 5 minutes. Turn off oven and let pie sit for 10 minutes before removing to blend flavors.

Replace the cheese pumpkin with 2 cups cooked pumpkin or butternut squash.

Here is a new piecrust recipe from my upcoming cookbook, Gluten-free Recipes for the Conscious Cook
1 1/2 cups raw hazelnuts
2 tablespoons hazelnut oil or melted coconut oil
1/4 cup maple syrup
1/4 teaspoon sea salt

To make the crust, put the hazelnuts in a food processor and blend until finely ground, like flour. Add the oil, maple syrup, and salt, and pulse to form the dough. Press into oiled pie crust and in above pie crust recipe.

Super easy and super good and this one is gluten-free. In the new cookbook, this is the crust for a Chocolate Mousse Pie.