Combine your 2 favorite pie toppings together with this paleo pumpkin pecan pie! It’s guaranteed to please all your holiday dinner guests.
It’s holiday season, but more importantly, it’s pie season! There’s always a debate on Thanksgiving about which pie to make and which pie is better, but let me settle that for you by combining my two favorite pies together with this paleo pumpkin pecan pie.
Paleo Pumpkin Pecan Pie Recipe
I usually tend to reach for pumpkin pie first, but I do love the crunchy texture of pecan pie as well. In this recipe, pumpkin pie filling is layered under the pecan pie filling, and the result is so ridiculously delicious and satisfying.
It has the smooth velvety pumpkin on the bottom and the sweet and nutty pecan halves on the top, all on top of a flaky paleo pie crust that’s a winner every time.
Keep the Crust from Burning
Since there’s a double layer to this paleo pumpkin pecan pie, it does take longer to cook than other pies. Because of this, the crust could darken and burn while cooking, so I do recommend that you cover the crust with aluminum foil. Also, for the last 20 minutes of baking time, you’ll need to bake the whole thing covered so the filling can cook through and the pecan topping won’t turn blacka.
Make It Ahead of Time
Since holiday hosting can be stressful and overwhelming, this paleo pumpkin pecan pie will be a dessert that’ll make your life a bit easier because it can be made 3 days in advance! Honestly, when I’m hosting Thanksgiving, the last thing I wanna think about is how I can fit another dish in the oven. Having things like this pie that I can make or prep ahead of time is always welcome.
What’s your favorite pie? I think this one might be my new favorite, and I’ll be making it over and over again every year!
Paleo Pumpkin Pecan Pie
Ingredients
Pie Crust
- 2 cups blanched almond flour
- 1/2 cup tapioca starch
- 1/2 tsp sea salt
- 6 tbsp ghee or coconut oil, melted
- 1 tsp vanilla extract
- 1 egg
Pumpkin Filling
- 1 cup pumpkin puree
- 1 egg
- 1/3 cup coconut sugar
- 1 tsp pumpkin pie spice
Pecan Layer
- 1/4 cup maple syrup
- 1/3 cup coconut sugar
- 1/4 cup ghee or coconut oil
- 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, except egg, to the food processor and pulse until crumbly.
- Pulse in the egg until a dough forms.
- 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.
- Let it cool for 5 minutes.
- In a bowl, whisk together all ingredients for the pumpkin filling.
- 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.
- Spoon the pecan layer over the pumpkin evenly.
- Cover the crust with aluminum foil, then, bake for 60 minutes.
- Remove from the oven, cover with aluminum foil, and bake for 20 more minutes.
- Let it cool 15 minutes then serve right away, or you can store cooled Paleo Pumpkin Pecan Pie covered in the refrigerator for up to 3 days.
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Pumpkin and pecan is not a combination we usually see, but they go well together! I love the crunch of the nuts along with the creaminess of pumpkin!
Um, helloooo lover?!! Two of my faves in one … looks absolutely delish. Can’t wait to try!
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!!
Oh my goodness this looks incredible!! Love the maple syrup and coconut sugar in here! My husband will be obsessed with this!
What a simply gorgeous looking dessert! I haven’t tried pumpkin and pecans together but can imagine they go so well together – delicious!
I never thought to combo pumpkin and pecan- so delicious looking!
Oh my goodness! What a combo! I can’t wait to give this a try. 🙂
What a beautiful combo…why have I never thought of this?!! Slurp!
I love this idea of the pumpkin and pecan pies together! I would definitely pick this at the dessert table!
This looks AMAZING — and the pecans on top, swoon!
What a clever idea! The merging of two of my favorite pies into one. Yum! I am totally trying this ASAP! Thanks for the great recipe.
I love pumpkin pie! Your version looks so moist and delicious. So perfect for the holiday season!
OMG, this is so nice! Thanks for sharing the recipe. Can’t wait to make it again for the holidays.
I love that you combined the two best pies of the season into one that looks amazing and has clean, paleo-approved ingredients. Awesome!
Super yummy and fun combination. Pinned!! Also such a pretty scalloped crust!
Well, congratulations. You’ve married my 2 favorite holiday pies, and they’ve had this amazing genius baby. I can’t even handle it. Definitely making!
I think I’d like this so much more than regular pecan pie which is always too sweet for me. I love this idea!
Wow, Jean, this is the best of both worlds! I love it!
The two best holiday pies combined, and healthy! I have to make this for Christmas. Yum!
This looks beyond decadent and definitely the best of both kinds of pie!
This looks amazing! I will PM you my address and you can ship me one at your convenience:)
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!
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!
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. 🙂