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Why You’ll Love This Recipe
There’s always a debate on Thanksgiving and holiday season about which pie to make, but let me settle that for you by combining my two favorite pies together with this pumpkin pecan pie!
This is one of my favorite Thanksgiving pies and it features two classic flavors in one, with an almond flour pie crust that’s gluten free and grain free. The crust is so easy to work with and you don’t even need a rolling pin!
I just love the classic pumpkin pie layer that’s creamy underneath the sweet crunchy pecan topping. It also happens to be dairy free so everyone can enjoy a slice!
Ingredients You’ll Need
Almond Flour Pie Crust
- Almond flour: I recommend blanched almond flour.
- Tapioca starch: Arrowroot starch will also work.
- Butter
- Egg: Binds the ingredients together for that sturdy crust!
- Vanilla extract
Pumpkin Filling
- Pumpkin puree: Make sure to use pure pumpkin puree instead of pumpkin pie filling.
- Egg
- Brown sugar: If you are paleo, you can use coconut sugar instead.
- Pumpkin pie spice: You can also make your own with a combination of cinnamon, ginger, nutmeg, cloves, and allspice.
Pecan Layer
- Maple syrup
- Brown sugar: If you are paleo, you can use coconut sugar instead.
- Butter
- Eggs
- Vanilla extract
- Pecan halves: Raw pecan halves get roasted and caramelized in the oven for an epic texture and flavor!
Step 1: Preheat oven to 350 degrees, and grease a 9-inch pie pan. Place all ingredients for the crust in a food processor and pulse until a pie dough forms.
Step 2: Press the dough into the greased pie pan. Pierce the dough all over the surface to prevent it from puffing up. Bake in the preheated oven, then cool while you prepare the filling.
Step 3: In a large bowl, whisk together all ingredients for the creamy pumpkin filling.
Step 4: Pour into the cooled pie shell and spread out evenly.
Step 5: In a separate bowl, whisk together all ingredients for the pecan layer, EXCEPT pecans. Stir in pecans at the end.
Step 6: Pour or spoon the pecan mixture over the pumpkin. Cover the crust, and bake for 1 hour. Uncover, and bake for 20 minutes.
Step 7: Let cool for at least 2 hours, then chill in the refrigerator until ready to serve.
Storage Tips
- Store in an airtight container and refrigerate for up to 4 days.
- To freeze, wrap tightly in plastic wrap then transfer to a freezer safe container. Freeze for up to two months. Thaw overnight in the fridge before enjoying!
Recipe FAQs
I don’t recommend it for this crust recipe. Almond flour tends to work differently than wheat-based or gluten-free blends.
Nope. The combination or maple syrup and brown sugar (or coconut sugar) create a naturally sweet, caramelized topping.
Yes, it can be made up to 2 days in advance! When I’m hosting Thanksgiving dinner, the last thing I wanna think about is how I can fit another dish in the oven. I love having dishes like this pie that I can make ahead of time for minimized stress.
Serve warm or chilled with whipped cream (or whipped coconut cream to keep it dairy free) or vanilla ice cream. It’s perfect for Thanksgiving, Friendsgiving, fall dinner parties, or cozy weekend baking.
More Thanksgiving Dessert Table Recipes
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Pumpkin Pecan Pie (with Almond Flour Pie Crust)
Ingredients
Pie Crust
- 2 cups blanched almond flour
- 1/2 cup tapioca starch, or arrowroot starch
- 1/2 tsp sea salt
- 6 tbsp butter, or ghee or coconut oil, melted
- 1 tsp vanilla extract
- 1 egg
Pumpkin Filling
- 1 cup pumpkin puree
- 1 egg
- 1/3 cup brown sugar, or coconut sugar
- 1 tsp pumpkin pie spice
Pecan Layer
- 1/4 cup maple syrup
- 1/3 cup brown sugar, or coconut sugar
- 1/4 cup butter, or ghee or coconut oil, melted
- 2 eggs
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- 1 1/2 cup pecan halves
Instructions
- Preheat oven to 350 degrees F, and grease a 9-inch pie pan. Place all ingredients for the crust in a food processor and pulse until crumbly. Keep pulsing until a dough forms.2 cups blanched almond flour, 1/2 cup tapioca starch, 1/2 tsp sea salt, 6 tbsp butter, 1 tsp vanilla extract, 1 egg
- Press the dough into the greased pie pan. Use a fork to lightly pierce the dough all over the surface to prevent it from puffing up. Bake for 10 minutes, then let cool for 5 minutes while you prepare the filling.
- In a bowl, whisk together all ingredients for the pumpkin filling.1 cup pumpkin puree, 1 egg, 1/3 cup brown sugar, 1 tsp pumpkin pie spice
- Pour into the cooled pie crust and spread out evenly.
- In a separate bowl, whisk together all ingredients for the pecan layer, EXCEPT pecans. Stir in pecans at the end.1/4 cup maple syrup, 1/3 cup brown sugar, 1/4 cup butter, 2 eggs, 1/2 tsp vanilla extract, 1/4 tsp sea salt, 1 1/2 cup pecan halves
- Pour the pecan layer over the pumpkin evenly. Cover the crust with aluminum foil, then, bake for 60 minutes. Remove the aluminum foil, then bake for another 20 minutes.
- Let cool for at least 2 hours, then chill until ready to serve.
Notes
- Store in an airtight container and refrigerate for up to 4 days.
- To freeze, wrap tightly in plastic wrap then transfer to a freezer safe container. Freeze for up to two months. Thaw overnight in the fridge before enjoying!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made it without the crust, didn’t have vanilla, and substituted Swerve for the coconut sugar. It hit the spot. Very easy to put together. Thanks for the great recipe. Glad I doubled it because I didn’t have a small enough pan.
Yay, I’m so glad you liked it! The filling is the best part anyway. 🙂
I made this for Thanksgiving and EVERYONE loved it! We have many different food allergies and meal plans in our family and this was one everyone could have and it was yummy! I am totally going to steal the crust recipe for other things… I think it would make great cookies!! Thanks so much for sharing!
That makes me so happy!! Thank you so much!
I have been paleo for two years (I found out I have a gluten intolerance in addition to some other digestive issues), and I have not had pie in many years. I found this recipe when I was looking for Thanksgiving ideas and I just have to say it is one of the most delicious pies I have ever tasted!! My non-paleo family loved it and couldn’t believe there was no gluten involved. Thank you for this wonderful recipe!!
Ah you have no idea how happy that makes me. I’m so glad you loved it and thanks for leaving such a wonderful review!
This looks so yummy. Sadly, I can’t have eggs. Do you think flax eggs will fare well as a sub in this pie? Thanks!!