Quote:
Originally Posted by iTz_NoT_Me_iTzZu
haha shut up 
anywho since I still have a buttload of pecans I'm thinkin of making this |
Okay, I have to share another pecan recipe with you. I just made this, and it was amazing. This crust is so tasty, and it uses a ton of pecans. The filling could stand to be sweeter, so I'd double the maple syrup, or top it with cool whip (which is what I did.. mm......). BTW, I modified the spices a bit from the original, since the reviewers said the ginger was a bit too much.
Pumpkin Tart With Pecan Crust
INGREDIENTS:
3/4 cup pecan halves
3/4 cup rolled oats
3/4 cup whole wheat pastry flour
1/2 teaspoon ground cinnamon
1 pinch salt
1/4 cup vegetable oil
3 tablespoons real maple syrup
1 cup soy milk (you can use regular milk)
1/4 cup arrowroot powder
1 (15 ounce) can pumpkin puree
1/2 cup real maple syrup
2 T pumpkin pie spice
DIRECTIONS:
1. Set rack in the middle of the oven, and preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9 inch pie plate. Set aside.
2. Spread nuts over a baking pan. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
3. Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor bowl. Pulse until mixture becomes a coarse meal. Transfer to a mixing bowl. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into prepared pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
4. Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, spices; process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula.
5. Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 concentric circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.