Pecan Pie

Pecan Piie

Yummy Pecan Pie

Vata: Decreases

Pitta: Decreases

Kapha: Increases+

Season: Fall & Winter

Pecan Pie is a staple in our household for Thanksgiving. Since we have so many Pittas (not me?), I use Maple Syrup instead of the traditional corn syrup. I am so suspicious of high-fructose corn syrup these days, and so disgusted with the corn lobby, that I haven’t bought corn syrup for decades. I know some of you Kaphas love the corn taste, so you can go ahead and treat yourself once during the holiday. True Vatas can try substituting rice syrup or agave. I also serve this with whip cream for Pittas and Vatas or a non-dairy soy or hemp whip for Kaphas.


  • 1 cup pecan halves
  • 3 eggs
  • 1/2 cup sucanat or jaggery (or packed brown sugar)
  • 1 cup maple syrup
  • 1/3 cup melted butter
  • 1/2 t salt
  • 1 t vanilla extract
  • one pie crust


  1. Bake pie crust at 400*F for 5 to 7 minutes
  2. Beat eggs, jaggery, butter, syrup, salt, vanilla
  3. Add pecans and pour in shell
  4. Bake at 375*F for 30-40 minutes

Serves: 8

Preparation time: 45 minutes

For Individual Doshas:

Vata: Use rice syrup, agave or molasses.

Pitta: Prefer maple syrup. Try an almond pie instead of pecan. Top with whip cream or coconut cream.

Kapha: Use a barley, rice or gluten-free crust. Omit the nuts and substitute 3 tablespoons bourbon for the vanilla. Ok, I’ve never made a Bourbon Pie, but maybe it will scare you Kaphas into just opting for a Pear instead of Pie.


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