Say that recipe name 10x! It’s a tongue twister worth all the effort, promise As Thanksgiving just came to an end, I knew this recipe would come in handy for all you cooks trying to get rid of the cans of pumpkin and half filled bags of pecans. I’m guessing the classic pumpkin pies and pecan pies have come and gone in your homes, but what if I told you those flavors could still linger on? That is exactly where this recipe comes into play. Simply use up the last of your fall pantry staples and make these quick and easy Deconstructed Pumpkin Pecan Pie Jars. It’s a perfect way to decrease food waste in a delicious and purposeful way. These jars are a merger of the two most classic autumn pies, giving off all the indulgent feels while still being nourishing enough for breakfast or a midday snack. Ultimately, you and your tastebuds get to decide how these jars of goodness tickle your fancy.
I’ll put it this way, these jars are as if pumpkin pie and pecan pie had a child. They are indulgent like their parents, yet are far more innocent. Their simplicity and lack of time screams young and naive. A quick pumpkin pie filling is cooked over the stovetop for a few minutes, while the pecan pie crumble is blitzed to perfection in the blender. No baking is required! Are you enticed yet?
If you are enticed, let’s get to it. If you need more enticement, just imagine adding a scoop of ice cream on top. Everything is more enticing with ice cream.
If ice cream isn’t your jam, you can also dress these jars up with a splash of coconut milk, like I did. Simply pour some coconut milk on top of these Deconstructed Pumpkin Pecan Pie Jars and dig right in. You can thank me later!
Deconstructed Pumpkin Pecan Pie Jars
(2-3 servings, gluten-free, vegetarian, refined-sugar free, dairy-free)
Pumpkin Pie Filling:
- 1 can pumpkin puree
- 1/2 cup coconut milk
- 3 medjool dates (or 6 deglet noor dates)
- 1/2 tsp cinnamon
- 1/4 tsp clove powder
- 1/4 tsp ginger powder
- 1/4 tsp nutmeg
- 1/2 tsp vanilla extract
- 1 egg
Pecan Pie Crumble:
- 2/3 cup raw pecans
- 1/2 tsp coconut oil
- 1/4 tsp cinnamon
- pinch of salt
- 5 medjool dates (or 10 deglet noor dates)
- 1 Tbsp coconut flour
- 1/4 tsp vanilla extract
To start the Pecan Pie Crumble, heat up a medium pot to medium heat. Add in the coconut oil, pecans, pinch of salt, and cinnamon and heat until the pecans start to crisp up. This should take about 4-5 minutes but watch closely so the pecans don’t burn. Once the pecans become fragrant and toasted, transfer the pecans to a small bowl and rinse the pot with a bit of water.
Next, lets start the pumpkin pie filling. Add all of the pumpkin pie filling ingredients, except the 1 egg, into a blender and blend until all the ingredients are well incorporated. Transfer the pumpkin mixture to the empty pot that was used to toast the nuts. Heat on medium heat until the mixture starts to bubble. At this point, crack in the egg and whisk the egg into the mixture quickly. This will thicken the mixture and add to the taste of the classic pumpkin pie filling. Some protein is also an added plus. Turn off the heat and set the pot aside.
Back to the Pecan Pie Crumble topping. Simply rinse and dry the blender and transfer the pecan mixture to the blender with the remaining crumble ingredients (dates, coconut flour, vanilla extract). Pulse just until a crumble texture is made and set aside.
Putting it all together: In small jars or bowls, add in a generous amount of filing into each jar and top with however much pecan pie crumble mixture is desired. For added silkiness and taste, add in a splash of coconut milk. Alternatively, a scoop of ice cream would make this dessert extra indulgent and delicious. These jars can be enjoyed warm or cold depending on your fancy!
Store leftovers (covered) in the refrigerator for 3-4 days and enjoy cold, or reheat in the microwave until warm.