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Pumpkin Pecan Pie

Pecans make a delicious pumpkin pie even better. Try this Pumpkin Pecan Pie this holiday season; it's sure to satisfy the sweet-lovers in your family.

Preparation Time: 45mins

Cooling / Resting time 2hrs


All you need is:

For the Crust

Lamb Brand Pecans 100g

Ginger Biscuits 15

Coconut Oil 1 tbsp


For the Filling

Lamb Brand Vanilla Powder 1/2 tsp

Vita Natura Dates 12

Maple Syrup 1 tbsp

Marmalade 1 tsp

Pumpkin Pie Spice 1/2 tsp

Butternut Squash 1/2 (to make 14tbsp pumpkin puree) 

All you have to do is:

1. Make the Pumpkin Puree: Preheat the oven to 200oC. Line the baking sheet with non-stick baking paper.  Place the pumpkin on the prepared tray. Coat with coconut oil. Optional: Season with pumpkin pie spice and vanilla powder.  Bake for 30-35 minutes or until tender.  Set aside for 20 minutes to cool. Process in a food processor or blender until almost smooth.

2. Make the crust: Blend the pecans into pecan butter. Add the biscuits and coconut oil and proceess until the mixture starts sticking together.

3. Press into the bottom of the pie dish.  Place in the freezer.

4. Make the filling: Blend the ingredients until smooth. Spoon the mixture evenly over the crust and put back in the freezer for 2 hours or more. Garnish with pecan nuts or as you please.