Pumpkin pecan pie with cornflakes crust

6 servings
15 min
35 min
Very Easy




Pumpkin Filling:


  • Roast diced pumpkin in a preheated oven to 200 degrees Celsius / 392 degrees Fahrenheit for 20 minutes or until tender. Set aside to cool.
  • Reset the oven temperature to 165 degrees Celsius / 330 degrees Fahrenheit to continue preheating the oven for baking the pie later on.
  • To prepare the crust: Combine the cornflakes, coconut, pecan nuts, peanut butter and honey in a food processor. Blend until the mixture sticks together when squeezed.
  • Press the cornflakes mixture down on a pie dish to form a base and bring a little way up the sides. If you’re using a cake tin, make sure to line the cake tin with parchment paper.
  • To make the filling: Put the pumpkin, maple syrup, orange zest and juice, vanilla, spices and egg whites in a food processor. Process until well combined.
  • Sprinkle the dried cranberries over the base of the pie shell (picture below) and spoon over the pumpkin mixture.
  • Top with the pecan nuts and bake in the oven for 30 minutes or until the filling is firm. Cool.
  • Serve chilled or at room temperature.

You may like



Pumpkin Pecan Pie with Cornflakes Crust, photo 1
Pumpkin Pecan Pie with Cornflakes Crust, photo 2


Rate this recipe:
Generate another secure code  = 

You may like