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Friday, I Am Grateful: American Thanksgiving + The Best Pecan Pie Ever



the best pecan pie ever: bourbon pecan pie // gratitude and greens // #vegan #plantbased #thanksgiving #recipe pin it

Last night I celebrated my first American Thanksgiving… in America. Although I celebrated the holiday with American friends during my four years away at school in Scotland, last night was my first-ever, proper American Thanksgiving, taking place in the U.S. itself. I loved being able to experience my boyfriend’s longstanding family rituals, such as pancakes and board games in the morning, and the singing of Albuquerque Turkey during dinnertime.

Since the tasks were delegated among family members, cooking and prep-work weren’t exhausting. We were in charge of all vegetable items—mashed potatoes, roast vegetables, brussel sprouts—while others brought the turkey, gravy, stuffing, cranberry sauce, and wine. For dessert, we had three pies: I made this bourbon pecan pie, and cousins Joe and Lynne brought a blackberry and apple pie, as well as a yam and ginger pie. Cousin Joe made the yam and ginger pie for Lewis and I, because my better half has ginger hair and my last name is yam. The pie was meant to be a celebration of what cousin Joe likes to call “our enduring love,” and was a very sweet sentiment.

the best pecan pie ever: bourbon pecan pie // gratitude and greens // #vegan #plantbased #pie #dessert #recipe #thanksgivingpin it

the best pecan pie ever: bourbon pecan pie // gratitude and greens // #vegan #plantbased #pie #dessert #recipe #thanksgivingpin it

My favourite part of the evening was when we went around the table saying what we were thankful for. We were thankful for many things, but I think, mostly, everyone around the table was thankful for one another. Grandma Sally was thankful for my boyfriend’s sister, Rosie’s, recovery from surgery. Joe thanked his wife Lynne with a sonnet about mammalian and reptilian pettings habits (it is as sweet and funny as you think it is). Lewis was thankful for his family and me. I was thankful for food on my plate, and the people who grew the food. I was also thankful for Lewis and all the wonderful people he has brought into my life, who I now think of as a second family, if not family itself.

the best pecan pie ever: bourbon pecan pie // gratitude and greens // #vegan #plantbased #pie #dessert #recipe #thanksgivingpin it

Last night I was reminded of the love and joy that surrounds me, and I was filled with so much gratitude. I am thankful for so much in my life, and as I got ready for bed last night, I felt inspired to start a blog where I would write specifically on mindfulness, gratitude, and happiness. I remembered, however, that I already had a blog, and it was called gratitude and greens. This was the light-bulb moment I was waiting for, the solution to the problem I recently wrote about: my neglect of the ‘gratitude’ aspect of the blog. With that said, my Friday posts will now be Friday, I Am Thankful.

But first, pie. And not just any pie, but the best ever bourbon pecan pie. This was one of the first recipes I posted on my blog, and I am sharing an updated (read: edited and better) version of the last one I posted, the first of many old recipes to be improved upon. This pie is inspired by my friend Jessica’s mom, who first introduced me to this pie two years ago.

the best pecan pie ever: bourbon pecan pie // gratitude and greens // #vegan #plantbased #pie #dessert #recipe #thanksgivingpin it

The Best Pecan Pie, Ever: Bourbon Pecan Pie
For a 10-inch pan. I used a cast-iron skillet, which is quite deep. You might have extra filling if you are using a shallow pan.

INGREDIENTS

  • 4 eggs
    • Use flax eggs if vegan. 1 flax egg = 1 tablespoon of flax + 3 tablespoons of warm water. Whisk the flax with the warm water and refrigerate for five minutes.
  • 3 cups pecan halves
  • 1 cup coconut oil, melted
  • 1 1/2 cup coconut sugar
  • 1/4 cup bourbon or good whiskey
  • 2 tablespoon rye flour
  • 2 teaspoons unsweetened almond milk
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon sea salt
  • pie crust

INSTRUCTIONS

  1. Preheat your oven to 200ºC/390ºF.
  2. Melt the coconut oil on the stovetop over low heat.
  3. While the coconut oil melts, beat the eggs with the coconut sugar, bourbon, almond milk, and vanilla extract.
  4. Allow the coconut oil to cool (but not solidify) before pouring it into the pie filling to prevent cooking the eggs. This will take just 5-10 minutes.
  5. Pour the coconut oil in, and mix. Add the flour and sea salt.
  6. Add the pecans and give the pie filling a good stir.
  7. Spread your pie crust over the cast iron skillet or pie dish you are using.
  8. Pour the filling into the crust.
  9. Bake for 45 minutes to an hour. The pecans should be crisp and caramelized, and the centre should be set.
  10. Let the pie cool before eating.

Enjoy!

I’d love to know: what are you most grateful for? Did you celebrate American Thanksgiving? What’s your favourite pie? Let me know in the comments below! 

Wishing you much love and happy kitchen adventures,
Gen.

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more pie recipes:
vegan pumpkin cream pie with coconut pecan crust by salted plains
dark chocolate silk pie with almond chocolate crust by vegan richa
banoffee pie by bloom and nourish

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  • The pie is beautiful! Happy first real official perfect American T-Day! Haha 😉 XOXOXOXOReplyCancel

  • This is one of the most beautiful posts about Thanksgiving I have read this year, Gene! Loved it!
    Thanks for this beautiful recipe!ReplyCancel

    • Thank you Natalia! I had such a wonderful Thanksgiving! Hope you had a lovely weekend :)ReplyCancel

  • Happy first Thanksgiving in the US! This pie sounds delicious! I really love your idea for doing a weekly “I Am Thankful” series. Thanks so much for including my pumpkin cream pie link!ReplyCancel

  • This is insane good! Happy belated Thanksgiving! Thank you for sharing such a great recipe.ReplyCancel

  • aw, your first American Thanksgiving, fun! we go around the table and say everything we are grateful for as well and i just love that. it’s such a good reminder of the big and small things. this pie sounds fabulous! and i’ve made that same coconut oil crust before – so wonderful. can’t imagine how good it is with this filling!ReplyCancel

    • Thank you Amanda! The coconut oil crust is SO good, isn’t it?! Hope you had a fabulous Thanksgiving :)ReplyCancel

  • What a wonderful holiday it sounds like you had! I look forward to your upcoming Friday posts (and think you pie sounds just fabulous)!ReplyCancel

  • I’ve never been a huge pecan pie fan, but this look and sounds delicious! Thanks for sharing! :)ReplyCancel

  • Gorgeous pictures! It looks amazing!ReplyCancel

  • I’m not normally a fan of pecan pie – I gravitate more towards apple or pumpkin varieties – but this looks scrumptious!ReplyCancel

    • Thank you Susan! It’d be impossible for me to choose a favourite pie… I just love them way too much! I love fruit pies, too, but I really enjoy the toasted and roasted flavour of pecans in this pie. Soooo tasty!ReplyCancel

  • That’s cool that you got to experience your first American Thanksgiving in America! 😛 (This year’s was the most traditional one I’ve ever had too!)

    That pie looks beautiful and delicious! :]! Thank you for sharing the recipe!ReplyCancel

  • This looks awesome. Pecan pie is the only pie I like. lol.ReplyCancel

  • Nice recipe, but even nicer post. Sweet story and you write so well. Best wishes to you and your family this holiday season.ReplyCancel

    • Thank you so much, Kim! I hope you had a great Thanksgiving. Happy holidays to you and your family, too!ReplyCancel

  • Love this pie! And, I love that it’s made in a skillet!ReplyCancel

    • Thank you Kristi! I’m convinced that everything made in a skillet tastes better 😛ReplyCancel

  • Gen, this looks absolutely incredible- Pinning to make for Christmas!ReplyCancel

  • Love this pie in a skillet! Happy first American Thanksgiving. That pie is definitely the perfect way to celebrate!ReplyCancel

  • I have NEVER had pecan pie before in my life – and for that matter I don’t even think I have ever had a pecan before!!ReplyCancel

    • You should definitely try a pecan sometime! They’re scrumptious, especially when toasted :)ReplyCancel

  • Sounds like you had a lovely Thanksgiving! A grateful Fridays series sounds like a great idea! Can’t wait to start reading them! So does this pecan pie.ReplyCancel

  • Love you could experience an American Thanksgiving here in the states – my favorite meal of the year. Love the meaning behind the ginger + yam pie – too clever! And are you sure you aren’t Southern with this amazing bourbon pie in a cast iron skillet going on??ReplyCancel

    • Thank you Deanna! The ginger and yam pie was such a sweet and clever gesture. There are many wonderful things about and from the South that I love (including bourbon pies and cast iron skillets), but I am unfortunately not from there! I hope to visit more of the South one day, though :)ReplyCancel

  • It sounds like a wonderful first American Thanksgiving in America. And yes, this does look like the best pecan pie ever!!!ReplyCancel

  • Woa – look at this pie!!! This is incredible!!! I bet it was loved by all at your first Thanksgiving!ReplyCancel

  • Pecan pie is my favorite of all time. I want it. Now.ReplyCancel

  • I really enjoyed your Thanksgiving article with the pecan pie. My boyfriend is a vegan and we made pecan pies this year to give to everyone whose house we visited. Our pies turned out great. I’m going to suggest to him that we try the recipe you posted next time. :)ReplyCancel

  • Coline T.

    Hmmmm delicious! ♥ thanks for this lovely recipe :-)ReplyCancel

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