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Combine your 2 favorite pie toppings together with this paleo pumpkin pecan pie! It’s guaranteed to please all your holiday dinner guests. 
Paleo Pumpkin Pecan Pie

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.

Paleo Pumpkin Pecan Pie Paleo Pumpkin Pecan Pie

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

Paleo Pumpkin Pecan Pie

5 from 2 votes
Servings: 12 servings

Paleo Pumpkin Pecan Pie

By Jean Choi
Combine your 2 favorite pie toppings together with this paleo pumpkin pecan pie! It's guaranteed to please all your holiday dinner guests. 
Prep: 10 minutes
Cook: 1 hour 30 minutes
Cooling time: 20 minutes
Total: 1 hour 40 minutes
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Ingredients 

Pie Crust

Pumpkin Filling

Pecan Layer

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.

Nutrition

Serving: 1slice, Calories: 373kcal, Carbohydrates: 21g, Protein: 7g, Fat: 30g, Saturated Fat: 8g, Cholesterol: 83mg, Sodium: 193mg, Potassium: 113mg, Fiber: 3g, Sugar: 9g, Vitamin A: 3265IU, Vitamin C: 1mg, Calcium: 62mg, Iron: 1.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Leave a comment below or tag @whatgreatgrandmaate!

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Jean Choi

I’m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor.

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7 Comments

  1. Leslie S McDonald says:

    5 stars
    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.

    1. Jean Choi says:

      Yay, I’m so glad you liked it! The filling is the best part anyway. 🙂

  2. Denise Ehorn says:

    5 stars
    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!

    1. Jean Choi says:

      That makes me so happy!! Thank you so much!

  3. Emilie J says:

    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!!

    1. Jean Choi says:

      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!

  4. Amber says:

    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!!