Apple Pecan Pie with Salted Pumpkin Caramel
Serves: one 9" pie
for the pumpkin caramel
  • 1 can full fat unsweetened Thai coconut milk
  • ¾ cup coconut sugar
  • ⅓ cup canned or freshly made pumpkin/squash purée
  • ¼ teaspoon sea salt
for the pecans
  • 1 cup pecan halves
for the crust
  • 1½ cups sprouted or whole spelt or wheat flour
  • pinch sea salt
  • ½ cup neutral coconut oil - cold and solid
  • 4-5 tablespoons ice cold water
for the crumble
  • ½ cup oats
  • ½ cup pecans - chopped
  • 1 tablespoon coconut sugar or other sugar of choice
  • 3-5 cardamom pods - freshly ground
  • 1 teaspoon cinnamon powder
  • pinch sea salt
  • 3 tablespoons neutral coconut oil - cold and solid
for the filling
  • 5-6 apples - peeled, cored and thinly sliced
  • 2 tablespoons freshly squeezed lemon juice
  • ½ cup coconut sugar or ⅓ cup raw sugar
  • 2 teaspoons cinnamon powder
  • 5-7 cardamom pods - shelled, freshly ground
  • about ¼ teaspoon freshly ground nutmeg
  • 1 teaspoon vanilla extract (optional)
  • 2 tablespoons arrowroot powder
to make the pumpkin caramel
  1. Combine coconut milk and sugar in a small/medium saucepan and bring to a boil. Establish a steady, strong simmer and let reduce for about 15 minutes, until thickened.
  2. Add pumpkin purée and salt, and cook for another 5-7 minutes. Let cool completely, keeping in mind that the caramel will thicken further once cool. Keep refrigerated if making in advance. The caramel is delicious on its own, drizzled over yogurt, granola, fruit, etc.
to toast the pecans
  1. Preheat oven to 350° F (180° C), spread pecans on a baking tray and toast for 10 minutes, or until golden.
to make the pie crust
  1. Keep oven at 350° F (180° C).
  2. Combine flour and salt in a food processor. Cut oil into small pieces and add to the flour. Pulse until the mixture resembles sand. Add 4 tablespoons cold water and pulse to combine. Test the mixture by pressing it between your fingers, it should stick together. If not, add more water, 1 tablespoon at a time until dough sticks together between your fingers.
  3. Oil a 9-inch pie dish thoroughly. Press the dough against the bottom of the dish into an even crust, starting in the middle and working up the sides. Prick with a fork several times and let chill in the refrigerator for 1 hour.
  4. Cover the crust with a piece of parchment paper and place baking beans inside. Bake blind for 20 minutes. Let cool.
to make the crumble
  1. Mix all the crumble ingredients, with the exception of oil, in a bowl. Work in the oil using your fingers, until all ingredients are well combined.
to make the pie
  1. Preheat oven to 400° F (200° C).
  2. Combine all the filling ingredients in a large bowl and mix gently to coat evenly. Transfer apples into the chilled crust, sprinkle with the crumble and bake for 20 minutes.
  3. Reduce the heat to 375° F (190° C), cover crust with a pie cover or a piece of parchment paper and bake for 35-40 minutes, or longer, until apples are completely cooked through and soft throughout.
  4. Let cool completely, allowing at least 2 hours before serving, for the filling to solidify. You can stop here and serve the pie as is with a scoop of vanilla ice cream, or spread the pumpkin caramel over the chilled pie and sprinkle with the toasted pecans - ice cream is good with this variation as well.
Recipe by Golubka Kitchen at