Pumpkin Pie with Pecan Date Jam

Pumpkin Pie with Pecan Date Jam 

  This is the perfect introduction into the fall season!  You will be welcoming the cooler weather with this savory mix of pumpkin and spice.  This recipe is easy to make, delicious to eat and low in fat and sugar, Give it a try! Great for Thanksgiving. 

Tip: Use the brown sugar if you like sweet tasting pecan pie.  If you are trying to do low carb or low sugar, just use the honey and maple syrup in moderation.  The pecan date jam also has sugar which will be a good addition on top. 

Healthy tip: Pumpkin is filled with anti-inflammatory properties and pecans are a great way to get healthy antioxidants like Vitamin E! ​  

Ingredients: 

• For the Pie crust : 1 graham cracker crust pre-made (like organic Arrowhead Mills)
• 1 can of organic pumpkin
• 2 whole eggs
• 1/4  cup raw brown sugar (optional)
• 1 tsp dried thyme seasoning, 1 tsp cinnamon
• 2 tsp honey, 1 tsp maple syrup for sweetening
• 1/3 cup coconut milk (or regular milk)
• a pinch of ground pepper and a pinch of salt;

Ingredients for Pecan jam:

• 5 pitted dates
• 2 Tbsp unsalted chopped pecans
• 1/4 cup water 

 
Recipe:

1. Preheat the oven to 375 degrees
2. Combine the organic pumpkin, the eggs, milk into a bowl and stir well with a spoon.
3. Add the seasonings and sweeteners. Stir thoroughly. 
4. Spoon the mixture into the pie crust and bake in the oven for about 25 minutes or until the top is lightly browned; 
5. For the date jam: combine the dates, pecans and water into the food processor, mix until thick.  Spoon the jam over top of warm pie and serve. So delicious!!