Ingredients
Pecan Crust
- 2 cups pecans.
- 1 cup buckwheat flour.
- 1/4 teaspoon sea salt.
- 100 g unsalted butter.
- 1 tablespoon rice malt syrup.
Spiced Pumpkin Filling
- 1 1/2 cup pumpkin, cooked and pureed.
- 125 ml coconut milk.
- 1 tablespoon rice malt syrup (optional).
- 1 tablespoon cinnamon, ground.
- 1/2 tablespoon ginger, ground.
- 1/4 teaspoon nutmeg, ground.
- 1/4 teaspoon allspice, ground.
- 1/4 teaspoon cloves.
- 1/4 teaspoon sea salt.
- 1 egg, lightly beaten.
To Serve
- Full-fat plain or Greek yoghurt.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease or line the base of a long tart tin with baking paper.
2. To make the Pecan Crust, first pulse the pecans in a small food processor until they appear as small crumbs. Combine this in a large bowl with buckwheat flour and a pinch of salt.
3. In another small bowl, combine melted butter and rice malt syrup, if using. Pour this into the dry mixture and combine with your hands to form a crumbly dough. Press mixture into the tin and place in oven for 15 minutes, or until edges appear golden. Leave to cool slightly while you make the filling.
4. To make the Spiced Pumpkin Filling, combine all ingredients except for the egg in a food processor and pulse until smooth. One smooth, add the egg and pulse to combine. When the base has cooled slightly, spread the pumpkin mixture into the tin and place back in the oven for 25 minutes, or until filling has set and is slightly firm to touch. If the crust is becoming too brown, carefully place a piece of foil on top to prevent further browning.
6. Slice into triangles, top with an extra dusting of cinnamon and serve with a dollop of yoghurt.
This Thanksgiving, we have a lot to be thankful for – and these Pumpkin Pie Bars are certainly high on the list! With all of those festive Thanksgiving spices that we love, the sweetness of fresh pumpkin and crunchy pecans – this dessert is definitely a winner in our books.
Ingredients
Pecan Crust
- 2 cups pecans.
- 1 cup buckwheat flour.
- 1/4 teaspoon sea salt.
- 100 g unsalted butter.
- 1 tablespoon rice malt syrup.
Spiced Pumpkin Filling
- 1 1/2 cup pumpkin, cooked and pureed.
- 125 ml coconut milk.
- 1 tablespoon rice malt syrup (optional).
- 1 tablespoon cinnamon, ground.
- 1/2 tablespoon ginger, ground.
- 1/4 teaspoon nutmeg, ground.
- 1/4 teaspoon allspice, ground.
- 1/4 teaspoon cloves.
- 1/4 teaspoon sea salt.
- 1 egg, lightly beaten.
To Serve
- Full-fat plain or Greek yoghurt.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease or line the base of a long tart tin with baking paper.
2. To make the Pecan Crust, first pulse the pecans in a small food processor until they appear as small crumbs. Combine this in a large bowl with buckwheat flour and a pinch of salt.
3. In another small bowl, combine melted butter and rice malt syrup, if using. Pour this into the dry mixture and combine with your hands to form a crumbly dough. Press mixture into the tin and place in oven for 15 minutes, or until edges appear golden. Leave to cool slightly while you make the filling.
4. To make the Spiced Pumpkin Filling, combine all ingredients except for the egg in a food processor and pulse until smooth. One smooth, add the egg and pulse to combine. When the base has cooled slightly, spread the pumpkin mixture into the tin and place back in the oven for 25 minutes, or until filling has set and is slightly firm to touch. If the crust is becoming too brown, carefully place a piece of foil on top to prevent further browning.
6. Slice into triangles, top with an extra dusting of cinnamon and serve with a dollop of yoghurt.