Say Goodbye, Pecan Pie {Recipe ReDux}

A lot of stuffing, a little green bean casserole and small slivers of both pumpkin pie and pecan pie. To me, those foods used to equal a delicious Thanksgiving. But this year? It’s goodbye, pecan pie.

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Since we found out my toddler has a tree nut allergy in February, this Thanksgiving means experimenting… re-creating some favorite recipes without nuts (pecan-free pumpkin seed stuffing, anyone?) and having fun creating some new Thanksgiving sides. You can find me, on Thursday, doing both.

When I saw this month’s Recipe ReDux theme, I knew I had to find a pie that offered a taste of that gooey, sticky, caramel-y pecan pie filling without the nuts.

November 2014 Recipe ReDux: A Food Memory For Which You Are ThankfulIn the US, November marks the Thanksgiving holiday. But many of us are especially thankful for food memories we have shared with friends or relatives throughout our lives. Was it a special meal you ate as a child? Or, maybe it was a food you grew and harvested with your own children. Please share one of your favorite food memories and the healthier “redo” of the recipe.

Then, I came across a recipe for Sticky-Toffee Pecan-Pumpkin Pie from Food Network Magazine. What if I made a pumpkin pie with a toffee topping sans pecans?

I used an allergen-friendly whole wheat pie crust I had in the freezer, and subbed in roasted pumpkin seeds for pecans and non-dairy margarine and coconut milk for dairy products. The final product? Delicious! The pumpkin pie filling was creamy, and the toffee layer was gooey, sticky and Thanksgiving caramel-y good.

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Pumpkin Toffee Pie {nut free}


  • 1 (9-in.) allergen-friendly whole wheat pie crust (I used frozen Wholly Wholesome frozen pie crust)
  • 3/4 cup raw pumpkin seeds, chopped, lightly toasted, divided
  • 1/2 cup prunes
  • 1/4 cup coconut milk
  • 1/2 tsp. granulated sugar
  • 1 Tbsp. vanilla extract, divided
  • 3 Tbsp. non-dairy margarine
  • 1 (15 oz.) can pumpkin puree
  • 3/4 cup pure maple syrup
  • 1/2 cup light brown sugar
  • 4 tsp. whole wheat flour
  • 1/2 Tbsp. pumpkin pie spice
  • 3/4 tsp. cinnamon
  • 2 large eggs
  • 4 Tbsp. non-dairy margarine
  • 1/4 packed light brown sugar
  • 2 Tbsp. pure maple syrup
  • 2 Tbsp. of coconut cream mixture (from filling)
  • Dash of salt


  1. Preheat oven to 350 F degrees.
  2. Spread 1/2 cup lightly toasted pumpkin seeds evenly on bottom of pie crust. Pour enough boiling water over prunes to cover; soak for 5 minutes.
  3. In standing mixer or food processor, whip coconut milk, granulated sugar and 1/2 tsp. vanilla extract until coconut milk is creamy and thicker, about 5 minutes. Set aside.
  4. In blender or food processor, combine soaked prunes, margarine, pumpkin puree, maple syrup, brown sugar, remaining vanilla extract, flour, pumpkin spice and cinnamon. Blend until smooth. Reserve 2 Tbsp. of coconut cream mixture and set aside; add remaining coconut cream mixture to blender or processor. Add eggs and pulse until combined. Pour mixture into pie crust. Bake until filling is set, about 1 hour. Transfer to cooling rack and cool completely.
  5. While pie is cooling, make toffee topping. Combine margarine, brown sugar, maple syrup, reserved 2 Tbsp. coconut cream mixture and salt in in saucepan. Bring to boil; reduce heat to medium low and simmer until thick and dark in color, about 10-12 minutes. Remove from heat and let cool about 5 minutes.
  6. Pour toffee topping onto cooled pie and sprinkle with remaining pumpkin seeds. Let sit about 1 hour. Serves 8-10 people.

PLEASE SHARE: Do you have a favorite nut-free holiday pie? If so, please share! I’d love to hear from you.

Don’t forget to check out delicious recipes from fellow Recipe ReDux’ers below. Wishing you a happy and safe Thanksgiving!


  1. Wow! I want to start a new ooey-gooey tradition with this pie! Love date sweetness.

  2. This looks incredible!!!

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