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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