Tag Archives: pecans

Paleo Pumpkin Pecan Pie

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

Paleo Pumpkin Pecan Pie

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Cooling time: 20 minutes
Total Time: 1 hour 40 minutes
Servings: 12 servings
Calories: 373 kcal
Author: 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. 

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Ingredients

Pie Crust

Pumpkin Filling

Pecan Layer

Instructions

  1. Preheat oven to 350 degrees F, and grease a 9-inch pie pan.

  2. Place all ingredients for the crust, except egg, to the food processor and pulse until crumbly.

  3. Pulse in the egg until a dough forms.

  4. Press the dough into the greased pie pan. 

  5. Use a fork to lightly pierce the dough all over the surface to prevent it from puffing up.

  6. Bake for 10 minutes. 

  7. Let it cool for 5 minutes.

  8. In a bowl, whisk together all ingredients for the pumpkin filling. 

  9. Pour into the cooled pie crust and spread out evenly.

  10. In a separate bowl, whisk together all ingredients for the pecan layer, EXCEPT pecans. 

  11. Stir in pecans.

  12. Spoon the pecan layer over the pumpkin evenly.

  13. Cover the crust with aluminum foil, then, bake for 60 minutes.

  14. Remove from the oven, cover with aluminum foil, and bake for 20 more minutes. 

  15. 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 Facts
Paleo Pumpkin Pecan Pie
Amount Per Serving (1 slice)
Calories 373 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 8g 40%
Cholesterol 83mg 28%
Sodium 193mg 8%
Potassium 113mg 3%
Total Carbohydrates 21g 7%
Dietary Fiber 3g 12%
Sugars 9g
Protein 7g 14%
Vitamin A 65.3%
Vitamin C 1.2%
Calcium 6.2%
Iron 9.2%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Easy Vegan & Paleo Peach Crisp

If you are a fan of yummy summer peach desserts, you are going to love this easy and crunchy vegan and paleo peach crisp, with soft sweet filling topped with crispy nutty topping!

Easy Vegan & Paleo Peach Crisp

It’s summertime which means I’ve been eating peaches nonstop. They are one of my favorite fruits and there’s nothing like taking a bite out of a peach that’s so ripe that the juices run down your chin.

Vegan & Paleo Peach Crisp Recipe

After hoarding a giant bag of peaches from the farmers market recently, I was left with some that had gone super ripe and needed to be used up quickly. So I ended up making this vegan and paleo peach crisp, and it might just be my new favorite summer dessert!

Ripe peaches are chopped and tossed with some coconut sugar mixture, then baked under a layer of sweetened pecan and almond crumble to make a light and decadent treat. I know it’s hot out but this recipe is definitely worth turning on the oven for.

Easy Vegan & Paleo Peach CrispEasy Vegan & Paleo Peach Crisp

Yummy Ways to Enjoy This Vegan & Paleo Peach Crisp

This vegan and paleo peach crisp can be eaten warm or chilled. However, I personally love it when it’s hot fresh out of the oven when the topping is nutty and crunchy. It’s delectable on its own, but to make it even better, feel free to serve it topped with something light and creamy like:

  • coconut yogurt
  • vegan ice cream…I bet vanilla would taste divine with it!
  • coconut whipped cream
  • sour cream… I know it sounds weird but I’ve tried this combo before and it’s amazing.

Easy Vegan & Paleo Peach Crisp

Best Way to Enjoy Leftovers

You’ll find that this vegan and paleo peach crisp is best enjoyed fresh out of the oven. However, if you do have leftovers, you can cover it up and store it in the refrigerator for 3-4 days. It’ll stay yummy, but the topping will lose its crunchiness in the fridge.

To get it crisp up again, you can just bake the whole thing in the 350 degree oven for 15-20 minutes until it firms up. I honestly love the crunchy topping so much that I think it’s worth the extra effort of heating it back up. But if you are feeling lazy (I’ve been there), you can just eat it cold and I bet you’ll still love it!

Easy Vegan & Paleo Peach Crisp

Easy Vegan & Paleo Peach Crisp

Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 8 minutes
Servings: 6 servings
Calories: 265 kcal
Author: Jean Choi

If you are a fan of yummy summer peach desserts, you are going to love this easy and crunchy vegan and paleo peach crisp, with soft sweet filling topped with crispy nutty topping!

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Ingredients

Filling

Crisp Topping

Instructions

  1. Preheat oven to 350 degrees F.

  2. In a large bowl, mix together all ingredients for the filling.

  3. Pour into an 8x8 baking pan or a 9-inch pie pan, and evenly spread out.

  4. Place the raw pecan halves in a food processor and pulse until crumbly.

  5. Add the rest of the ingredients for the crisp topping into the food processor and pulse together until sticky. 

  6. Spread out this mixture evenly over the peaches. 

  7. Bake in the preheated oven for 40 minutes, until the topping is golden brown and crispy.

  8. Serve with dairy free ice cream or coconut whipped cream. 

  9. Store the leftovers in the refrigerator covered, for up to 3 days. The topping won't be as crunchy after you store it, but you can bake it again until it gets crispy again. 

Nutrition Facts
Easy Vegan & Paleo Peach Crisp
Amount Per Serving (1 serving)
Calories 265 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 5g 25%
Sodium 118mg 5%
Potassium 311mg 9%
Total Carbohydrates 24g 8%
Dietary Fiber 4g 16%
Sugars 17g
Protein 3g 6%
Vitamin A 8.6%
Vitamin C 10.5%
Calcium 3.1%
Iron 5.4%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Strawberry No Bake Cheesecake Bars (Paleo, Vegan)

These are the best paleo and vegan Strawberry No Bake Cheesecake Bars, made with simple ingredients and easy-to-follow steps. Skip the oven for a yummy frozen summer treat!

Strawberry No Bake Cheesecake Bars (Paleo, Vegan)

Hello to strawberry season! I love it. Berries are my favorite, and I love to use them in desserts. I find that berry treats are usually low in sugar and so refreshing and delicious, and the same applies to these paleo and vegan Strawberry No Bake Cheesecake Bars.

Strawberry No Bake Cheesecake Bars Recipe

These bars are perfect for the summer because you don’t have to turn on the oven and everything is “made” in the freezer. All you really need is a high powered blender to make the different components of the cheesecake, and the result is a yummy frozen treat that’s creamy and decadent. It honestly tastes like ice cream cake to me!

Made without even a hint of gluten or dairy, the sturdy and crumbly crust is made with a mixture of pecans and dates, and the cheesecake filling is made with a combination of soaked cashews, strawberries, coconut milk, and maple syrup. So yummy!

Strawberry No Bake Cheesecake Bars (Paleo, Vegan)Strawberry No Bake Cheesecake Bars (Paleo, Vegan)

#StrawberriesArTheJam Celebration

This Strawberry No Bake Cheesecake Bars recipe is coming to you as part of the #strawberriesarethejam celebration held by myself and my Instagram friends, to give you some inspiration on using strawberries in your kitchen in a variety of ways. There are over 90 of us participating, each sharing a strawberry recipe that’s delicious, unique, and fun.

Here are some of the other bloggers’ creations who are taking part in this celebration:

Square Meal Round Table’s Roasted Balsamic Strawberry Pavlova
The Cooking of Joy’s Strawberry Matcha Cream Cheese Tart
This Healthy Table’s Strawberry Tahini Shortcake
Flours in Your Hair’s Strawberry Milk Donuts
The Wood and Spoon’s Strawberry Icebox Pie
Smart in the Kitchen’s Rustic Strawberry Galette
The Herb and Spoon’s Strawberry-Jam Filled Brioche Donuts
Better with Biscuit’s Strawberry Cobbler
My Kitchen Love’s Strawberry Rhubarb Tart
Sift and Simmer’s Rose Strawberry Hibiscus Mille Crepe Cake
A Modest Feast’s Greek Yogurt With Crispy Quinoa and Roasted Strawberries
Hola Jalapeno’s Strawberry Pink Peppercorn Margarita
Worthy Pause’s Strawberry-Basil Shrub Cocktail
Hot Dishing It Out’s Panna Cotta with Strawberry Jelly
Figs & Flour’s Shrimp Tacos with Strawberry Apricot Salsa
Pie Girl Bakes’ Strawberry Ginger Pie
Crumb Top Baking’s Strawberry Chia Jam Oat Bars
The Gourmandise School’s Strawberry Pistachio Salad
Tiny Kitchen Caper’s Strawberries and Cream Pound Cake
Cook Til Delicious’ Mini Chocolate Cake with Strawberry Ganache
Something New For Dinner’s Watermelon, Tomato and Strawberry Salad with Burrata
A Spicy Perspective’s Fresh Strawberry Yogurt Cake
Easy and Delish’s Strawberry Brigadeiros
Plays Well with Butter’s Strawberry Salad with Goat Cheese, Grilled Chicken, & Maple Balsamic Vinaigrette
Katherine in Brooklyn’s Roasted Strawberry Balsamic Ice Cream
Sugar Salt Magic’s Strawberry Mousse Tart
The Healthy Sins’ Coconut Flour Crepes Topped with Fresh Strawberries and Coconut Yogurt
Lemon Thyme and Ginger’s Strawberry Basil No Churn Ice Cream
Jessie Sheehan Bakes’ Strawberry Basil Turnovers
Bavette Meat & Provisions’ Pickled Green Strawberries
Rezel Kealoha’s Apple Cider Rose Poached Strawberries with Thyme Flowers
Made from Scratch’s Roasted Strawberry and Basil Ice Cream
Eat Cho Food’s Strawberry Basil Glazed Donuts
What’s Karen Cooking’s Strawberry Eton Mess
More Icing Than Cake’s Strawberry, Balsamic & Black Pepper Babka
Well Seasoned Studio’s Classic Vanilla Layer Cake with Mascarpone Buttercream and Fresh Strawberries
Farm & Coast Cookery’s Strawberry & Thyme Shortcake
Marianne Cooks’ Strawberry Madeleines
Clean Plate Club’s Mini Strawberry Bundt Cakes with Lemon Glaze
My Berkeley Kitchen’s Strawberry Kale Salad with Balsamic Vinaigrette
The Cinnaman’s Rose Hibiscus Strawberry Icebox Pie
Prickly Fresh’s Strawberry Burrata Kale Salad with Pistachio & Lemon Vinaigrette
Maren Ellingboe’s Angel Food Cake with Whipped Cream & Strawberries
Baking the Goods’ Mini Strawberry Lemon Cupcakes
Fufu’s Kitchen’s Vegan Strawberry Ice Cream Sandwiches
What Annie’s Eating’s Vegan Strawberry + Basil Ice Cream
Katie Bird Bakes’ Strawberry Crumble Bars
Cosette’s Kitchen’s Strawberry Shortcake
Blossom to Stem’s Strawberry Pavlova with Mezcal and Lime
Babby Girl Yum’s Strawberry Spinach Almond Salad
It’s a Veg World After All’s Butter Lettuce Strawberry Salad with Poppyseed Dressing
Le Petite Eats’ Strawberry Orange Blossom Tartlets

Wanna join in on the fun? Just use the hashtag #strawberriesarethejam on Instagram to share your strawberry creations. I’m excited to see what you come up with!

Strawberry No Bake Cheesecake Bars (Paleo, Vegan) Strawberry No Bake Cheesecake Bars (Paleo, Vegan)

Strawberry No Bake Cheesecake Bars (Paleo, Vegan)

Course: Dessert
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 16 bars
Calories: 172 kcal
Author: Jean Choi

This is the best paleo and vegan Strawberry No Bake Cheesecake Bars, made with simple ingredients and easy-to-follow steps. Skip the oven for a yummy frozen summer treat!

Print

Ingredients

Pecan Crust

  • 1 1/2 cups raw pecans
  • 3 pitted dates
  • 2 tbsp coconut oil
  • 1/8 tsp sea salt

Cheesecake Filling

  • 1 1/2 cups raw cashews soaked for at least 4 hours and drained
  • 1 1/2 cups chopped strawberries
  • 1/3 cup full fat coconut milk or any other non dairy milk of your choice
  • 1/3 cup maple syrup or more, to taste
  • 2 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • Optional: Sliced strawberries for topping

Instructions

  1. Line an 8x8 pan with parchment paper.

  2. Place all ingredients for the pecan crust in a food processor and blend just until it becomes a sticky dough. 

  3. Press the dough into an even flat layer on the prepared pan. 

  4. Transfer to the freezer while you make the cheesecake filling. 

  5. Combine all ingredients for the filling, except sliced strawberries, in a high powered blender and blend until smooth and creamy. 

  6. Taste to add more maple syrup if you prefer. 

  7. Take the out pan from the freezer, and pour the filling mixture over the crust.

  8. Use a spatula to flatten out the filling in an even layer. 

  9. If using, add sliced strawberries on top of the filling. 

  10. Freeze for at least 4 hours or until firm.

  11. Remove from the freezer and let it thaw for 5 minutes before slicing into 16 squares with a sharp knife. 

  12. Store in the freezer for up to 2 weeks, and thaw at room temperature for 5-10 minutes before serving. 

Nutrition Facts
Strawberry No Bake Cheesecake Bars (Paleo, Vegan)
Amount Per Serving (1 bar)
Calories 172 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 3g 15%
Sodium 29mg 1%
Potassium 157mg 4%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 4g
Protein 3g 6%
Vitamin A 0.1%
Vitamin C 10.7%
Calcium 1.4%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

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.