Tag Archives: pie

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.

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

Combine your 2 favorite pie toppings together with this paleo pumpkin pecan pie! It's guaranteed to please all your holiday dinner guests.

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 servings

Calories 373kcal

Author Jean Choi

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.

Nutrition

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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.

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Mini Paleo Chicken Pot Pies

These Mini Paleo Chicken Pot Pies are packed with a delicious and creamy chicken filling, and it’s so fun to make! Even kids will love these cute mini pies.

One of the first trips my husband and I took together when we first started dating was to Dublin. We did all the touristy things like going to the the Guinness Museum and the Kilmainham Gaol, walked around the city, and ate a lot of meats, potatoes and beers (these were my full-on gluten days). It was so much fun and I still remember eating the most delicious chicken pot pie there at a dive bar. It was creamy, slightly salty, and so flavorful.

Honestly, I didn’t really enjoy the food in Ireland except for the chicken pot pie. So with St. Patrick’s Day coming up, I decided to recreate it by making these adorable Mini Paleo Chicken Pot Pies.

I recently started cooking with cassava flour, and I’ve been enjoying using it in various recipes. It yields a texture that’s close to regular all-purpose flour, making it a great grain free option, and I love how great the crusts turned out in these Mini Paleo Chicken Pot Pies.

When you are making these, you’ll be tempted to fill up the crusts all the way, but make sure to leave a bit of room at the top so the filling won’t overflow as it heats up in the oven. If the filling does boil over no big deal. It won’t look as pretty but it’ll still taste delicious! It’s such a fun and cute recipe, and I’m sure kids would love them as well.

Mini Paleo Chicken Pot Pies

These Mini Paleo Chicken Pot Pies are packed with a delicious and creamy chicken filling, and it's so fun to make! Even kids will love these cute mini pies.

Course Main Course

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings mini pies

Calories 265kcal

Author Jean Choi

Ingredients

Pie Crust:

1 cup cassava flour
1/4 cup tapioca starch
1 tsp sea salt
1 egg
1/4 cup cold grass fed butter or ghee
1/4 cup cold water plus more if needed
1 tbsp grass fed butter melted, or ghee

Filling:

1 tbsp coconut oil
1/2 small onion chopped
2 garlic cloves minced
1/2 carrot chopped
1/4 cup frozen peas
1 cup cooked and shredded kitchen
1/2 cup bone broth or chicken broth
2 tbsp full-fat coconut milk
1 tbsp tapioca starch
1/2 tsp fresh thyme
Salt and pepper to taste

Instructions

In a large mixing bowl, combine cassava flour, tapioca starch, and sea salt.
Add in the egg, cold butter, and water, and stir together with a fork until a dough forms. Knead well with your hands
If the dough is too crumbly and dry, add more water a tablespoon at a time until it reaches the right consistency.
Cover and place the dough in the refrigerator.
Preheat oven to 350 degrees F.
Heat 1 tbsp of coconut oil in a skillet over medium heat.
Add onions and garlic, and cook for 1 minute until fragrant.
Add in carrots and frozen peas and cook stirring for 5 minutes until they are softened.
Add shredded chicken, then pour in bone broth, coconut milk, and tapioca starch.
Stir together and let the whole thing simmer for 3-4 minutes until the mixture is thickened and reduced.
Grease a 6 cup muffin tin with coconut oil.
Take out the pie crust dough from the refrigerator. Make 6 balls with the dough about 1 1/2 - 2 inches in diameter.
Place each ball into a muffin cup. Use your hands to press the dough to the bottom and the sides of the cup, so you have a bottom crust. Make sure the sides reach the tops of the cups.
Add in the chicken filling to each pie crust. Make sure not to overfill it and leave about 1/8-1/4 inch of space from the top.
Place the rest of the dough between 2 parchment paper and roll it into a thin layer about 1/8 inch thick.
Use a sharp knife to cut the dough into 6 3-inch circles. You can also use a similar sized cup or a cookie mold to stamp the circles.
Place each circle on top of the pie mixture and press down the sides to seal the pie. You don't have to seal it completely, but do the best you can.
Use a sharp knife to make an "x" on top of each pie.
Brush the top of pies with melted butter
Bake in the oven for 40 minutes, until the tops are golden brown.
Let the pies cool for 5 minutes before removing them from the muffin tin with a sharp knife. Enjoy immediately!

Nutrition

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.

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Mashed Cauliflower and Carrot Shepherd’s Pie

If you’ve been receiving my newsletter, you’ve probably seen this recipe before. I sent it as a exclusive first look treat for my subscribers last week, so hope you all had a chance to make it because it’s seriously delicious! If you aren’t a subscriber (you should be!), don’t ya worry. I’m sharing it with you today.

This recipe came together on a cold night when I couldn’t figure out what the heck to do with a pound of ground beef I had in the fridge. As the weather gets cooler, I’ve been wanting something warm and comforting. Usually that means something potato-y and carb-heavy, so after some thought, I finally decided I had to make shepherd’s pie.

However, I’m trying to lower my sugar intake lately after my Thanksgiving feast, because I’ve definitely been feeling a bit more sluggish from all the sweet potato casserole, stuffing, and mashed potato leftovers I’ve been munching on for a week. So instead of using potatoes, I decided to use mashed cauliflower and carrots to top the shepherd’s pie. I honestly didn’t know how it would turn out, but it came out perfectly.

Seriously though. You won’t miss the potatoes at all. It actually tastes slightly sweet from the carrots which gives the dish another depth of flavor. It’s such a delicious way to get in your vegetables too!

Mashed Cauliflower and Carrot Shepherd's Pie

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

1/2 head of cauliflower
3 medium carrots, chopped
3 tbsp butter or ghee
2 tbsp coconut milk
1/2 tsp salt
1 tbsp coconut oil
1 lb grass fed ground beef
1/2 onion, diced
2 stalks celery, diced
2 garlic cloves, minced
1/2 cup chicken broth
2 tbsp tomato paste
1/2 tsp fresh rosemary
1/2 tsp fresh thyme
1 tbsp tapioca stach
Salt & pepper, to taste

Instructions

Cut the cauliflower into florets, removing the stems.
Place the the carrot pieces in a medium saucepan, and pour in enough water to cover the carrots, as well as the cauliflower pieces that will be added in later.
Cover, turn the heat to high until the water comes to a boil.
Lower the heat and simmer for 10 minutes.
Add in the cauliflower florets and cook for 5 more minutes until both the carrots and the cauliflower are cooked through and soft.
Drain, and place in a food processor.
Add butter, coconut milk, and salt into the food processor, and pulse until everything turns smooth.
Preheat oven to 400 degrees F.
Heat coconut oil in an oven-safe dutch oven or a cast iron skillet over medium high heat.
Add onion, celery, salt, and pepper, and cook stirring for 5 minutes.
Add minced garlic and stir to combine, then add the ground beef with more salt and pepper, and stir and cook until browned.
Add tomato paste, chicken broth, tapioca starch, rosemary, and thyme, and stir well.
Let it simmer for 10 minutes until the sauce evaporates and thickens.
Remove from heat, then top with mashed carrot and cauliflower, spreading it out evenly and smoothly over the meat mixture with a spatula.**
Bake for 20 minutes in the oven until the topping turns brown and golden.

Notes

**If you don't own a dutch oven or a cast iron skillet, you can transfer the beef mixture into an 8x8 baking dish before step 14.