Tag Archives: tapioca starch

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.

Paleo Pumpkin Cornbread (With No Corn)

If you are a pumpkin lover, you are going to want to make this Paleo Pumpkin Cornbread made with coconut flour and honey and no grains! It’s amazing drizzled with honey and butter.Paleo Pumpkin Cornbread

My very first pumpkin recipe of this season is here, and it does not disappoint! If you avoid most grains like me and are missing some cornbread in your life, this Paleo Pumpkin Cornbread may just fulfill your cravings. I used to be OBSESSED with cornbread growing up and used to get cornbread muffins anytime I saw them, so I’m so excited that this recipe turned out so well.

Paleo Pumpkin Cornbread Recipe

These days, corn and gluten bother my stomach, so I have to make my own paleo and grain free version that I can enjoy. And with Fall just around the corner, I thought it would be super tasty to add one of my favorite ingredients this time of year: pumpkin!

The result is pretty darn fantastic, if I do say so myself. While there is no corn in this, the combination of coconut flour and honey really do impart that cornbread flavor well with the slight sweetness, and the added pumpkin creates another level of flavor that goes so well with the rest of the ingredients.

Paleo Pumpkin CornbreadPaleo Pumpkin Cornbread

Texture Difference from Regular Cornbread

Because this Paleo Pumpkin Cornbread is gluten- and grain-free and has pumpkin added in, the texture will be a bit different than regular cornbread that you are familiar with. Pumpkin has a ton of moisture so whenever you add it to a recipe, especially baked goods, you have to expect a moister and denser result.

If you don’t like how moist it turns out, I highly recommend you take individual cut squares and toast them in the oven or on a pan. This will dry it up a bit and firm it up a bit like a regular cornbread. Plus, the toasty crispiness you get from outer layer and edges just makes it even more delicious, which I’m a huge fan of!

This Paleo Pumpkin Cornbread is best served with some chili or soup, but you can eat it alone like I do after toasting it with a pat of butter and a drizzle of honey. I purposely didn’t make it too sweet so I can add a bit more honey to it afterwards, because it’s seriously so good that way!

Paleo Pumpkin Cornbread (With No Corn)

Course: Side Dish
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 9 servings
Author: Jean Choi
If you are a pumpkin lover, you are going to want to make this Paleo Pumpkin Cornbread made with coconut flour and honey and no grains! It's amazing drizzled with honey and butter.


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Ingredients

  • 1 cup coconut flour
  • ¼ cup tapioca starch
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 3 eggs
  • 1 cup canned pumpkin puree
  • ½ cup coconut milk
  • ¼ cup ghee melted and cooled
  • 3 tbsp honey omit for sugar-free option

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.

Crispy Paleo Coconut Chicken with “Honey” Mustard Sauce (Whole30, Low Carb)

Get a taste of fried chicken without deep frying with these crispy Paleo Coconut Chicken! They are Whole30-friendly and SO yummy dipped in “honey” mustard sauce.

Are you a fried chicken or chicken nuggets lover? If yes, I think you are going to love this recipe! This Paleo Coconut Chicken has all the crunchy crispiness of a fried chicken without the deep frying, and it’s made with all the healthy, good-for-you ingredients.

Crispy Paleo Coconut Chicken Recipe

Not only is this recipe paleo and gluten free, this recipe is Whole30-compliant and low carb, coated with healthy shredded coconut that gets so crunchy and delicious in the oven. And the best part? You can make it in under 30 minutes so it can be a quick and easy meal on a busy weeknight that even your kids will love!

Paleo Coconut Chicken

Don’t Forget the “Honey” Mustard Sauce!

While the Paleo Coconut Chicken is delicious on its own, what make it really shine is the “Honey” Mustard Sauce. This sauce is made Whole30 by using medjool dates instead of honey but you’ll never notice the difference! It’s actually the same exact recipe as this one, and it’s one of those sauces that you’ll want to put on everything. Make it if you don’t believe me! It’s actually one of my favorite sauces to put on anything savory.

Paleo Coconut Chicken

I guest posted this Crispy Paleo Coconut Chicken with “Honey” Mustard Sauce recipe on Cheryl Malik’s blog, 40 Aprons, so go check it out there. I hope you enjoy it as much as I did!:

CLICK HERE FOR THE RECIPE!