Tag Archives: Thanksgiving

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. 

Print

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.

Stuffing Stuffed Pumpkin (Paleo, Whole30)

Get Thanksgiving ready with this Stuffing Stuffed Pumpkin that’s paleo, Whole30, and so fun and delicious to eat! Guaranteed to make your table colors pop. 

Paleo Gluten Free Whole30 Thanksgiving Stuffed Pumpkin

Is everyone ready for Thanksgiving?? Who’s excited? Who’s dreading it? Who can’t wait until the holiday season is over??

As festive and fun this time of the year can be, it can be quite stressful for many of us. Well, I’m actually quite stoked for Thanksgiving this year, because we are celebrating it in Hawaii with my parents! If you didn’t know, they both live in Korea now, so it’s always a good time for me when I’m able to see them once or twice a year. I’m not sure if I’ll be cooking or going out to eat, or what we’ll be even doing, but I’m excited to be somewhere warm and sunny!

Stuffing Stuffed Pumpkin Recipe

Anyway, just because I may or may not be cooking this Thanksgiving, doesn’t mean I can’t enjoy the staple dishes earlier so I can share it with you folks! So here’s a delicious and beautiful stuffed pumpkin recipe that’ll wow your guests when they see it on dinner table. What’s it stuffed with, you ask? Stuffing! Hence the name: Stuffing Stuffed Pumpkin. Say that 5 times fast.

Paleo Gluten Free Whole30 Thanksgiving Stuffed PumpkinPaleo Gluten Free Whole30 Thanksgiving Stuffed Pumpkin

Golden Nugget Pumpkins

I found these mini pumpkins at the farmers market, and they weren’t labeled. After doing some internet search, I believe these are golden nugget pumpkins. If you believe that they are another variety, then let me know below! They are definitely not sweet enough to be sugar pumpkins even though they do look a bit like them, but they are perfect for making this Stuffing Stuffed Pumpkin.

If you can’t find these types of pumpkins, you can use other kinds. You can even stuff the stuffing in one large pumpkin, but you would have to increase the cooking time.

I love how festive and delicious this dish came out, and it’s such a fun way to serve stuffing on Thanksgiving. If you are starting your menu planning, make sure to include this one because everyone will love it!

Paleo Gluten Free Whole30 Thanksgiving Stuffed PumpkinPaleo Gluten Free Whole30 Thanksgiving Stuffed Pumpkin

Paleo Gluten Free Whole30 Thanksgiving Stuffed Pumpkin

Stuffing Stuffed Pumpkin

Prep Time: 10 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 25 minutes
Servings: 5 servings
Calories: 587 kcal
Author: Jean Choi

Get Thanksgiving ready with this Stuffing Stuffed Pumpkin that's paleo, Whole30, and so fun and delicious to eat! Guaranteed to make your table colors pop. 

Print

Ingredients

  • 4-5 small pumpkins or 1 large pumpkin
  • 2 tbsp ghee or coconut oil
  • 1 large onion diced
  • 4 garlic cloves minced
  • 1 lb Italian pork or chicken sausage casing removed
  • 4 large carrots chopped
  • 2 stalks celery chopped
  • 1/2 cup chopped cranberries fresh or frozen
  • 1/2 cup bone broth or chicken broth
  • 1 tbsp balsamic vinegar
  • 1/2 cup chopped walnuts
  • 2 large eggs
  • 1 tsp fresh thyme leaves
  • 1 tsp chopped fresh sage
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 350 degrees F.
  2. Using a sharp knife, carefully cut out a circle on top of the pumpkin(s) making a lid as you would to carve a Jack O' Lantern. Remove the seeds and any loose strings, then generously sprinkle salt and pepper inside the pumpkins. Place the pumpkins on baking sheet lined with parchment paper.
  3. Heat ghee or coconut oil in a large pan over medium-high heat.
  4. Add diced onions and garlic to the pan, sprinkle with salt and pepper, and sauté until soft and translucent.

  5. Add the sausage and brown, stirring occasionally and breaking it into crumbles with a wooden spoon, about 8 minutes.
  6. Transfer to a large mixing bowl.

  7. Add carrots, celery, cranberries, chicken broth, and balsamic vinegar to the pan, sprinkle with salt and pepper, and simmer until the liquid is evaporate, about 8 minutes.

  8. Transfer the vegetables in the bowl with onions and sausage. Let the mixture cool for 10 minutes, then add chopped walnuts.
  9. Whisk together eggs, thyme, sage, salt, and pepper, then pour over the stuffing mixture. Stir well.
  10. Transfer the stuffing into the pumpkin(s), filling up to the top.**
  11. Place the lid on top of the pumpkin(s), and transfer to the oven.
  12. Bake until the pumpkin skin is soft, about 45 minutes - 2 hours depending on the size of your pumpkin.

Recipe Notes

**If there is leftover stuffing, bake in a small dish with the pumpkins covered with aluminum foil.

Nutrition Facts
Stuffing Stuffed Pumpkin
Amount Per Serving (1 serving)
Calories 587 Calories from Fat 387
% Daily Value*
Total Fat 43g 66%
Saturated Fat 15g 75%
Cholesterol 149mg 50%
Sodium 736mg 31%
Potassium 1485mg 42%
Total Carbohydrates 30g 10%
Dietary Fiber 5g 20%
Sugars 12g
Protein 22g 44%
Vitamin A 628.1%
Vitamin C 40.2%
Calcium 14.7%
Iron 24%
* 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.

Mini Pumpkin Tarts

These vegan and paleo Mini Pumpkin Tarts are so yummy and easy, and they make an adorable Halloween or holiday treat!

Mini Pumpkin Tarts

It was in the 80s all weekend over here (I even laid out at the pool!) so it seems strange to see all the Fall recipes popping up on my Instagram feed. However, I will not pass up a chance to get started on my pumpkin craze, and decided to open up my first can of pumpkin of the season. I thought about making my paleo pumpkin pie, but realized there’s no way I’m turning on the oven in this heat. Which is how these mini pumpkin tarts were born!

Mini Pumpkin Tarts

Mini Pumpkin Tarts

Mini Pumpkin Tarts

If you love pumpkin pie like me, you will love this recipe. These pumpkin tarts are a smaller version of pumpkin pie (they are muffin sized—so cute!), without needing to be baked in the oven. I love how quickly they came together. They are best eaten chilled, straight out of the refrigerator so I love that I can still enjoy Fall flavors in this heat!

Mini Pumpkin Tarts

Mini Pumpkin Tarts

Mini Pumpkin Tarts

Mini Pumpkin Tarts

Course: Dessert
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 6 tarts
Author: Jean Choi
These vegan and paleo Mini Pumpkin Tarts are so yummy and easy, and they make an adorable Halloween or holiday treat!
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Ingredients

Crust

Filling

Instructions

  1. Line a 6-cup muffin tin with parchment paper or a standard muffin liner.
  2. Combine and mix all ingredients for the crust in a bowl until it becomes a sticky dough.
  3. Divide the dough evenly into the lined muffin cups, and press down with your fingers to form a crust on the bottom of each cup. Place in the fridge while preparing the filling.
  4. Heat a saucepan on the stovetop at the lowest setting.
  5. Place all ingredients for the filling (except coconut flakes) in the saucepan just until the coconut butter and honey are melted. Stir well.
  6. Take the muffin tin out of the fridge, and pour the filling evenly into the 6 muffin cups over the crusts.
  7. Smooth out the top of the filing with a spatula, and sprinkle with coconut flakes.
  8. Place back in the fridge for at least 3 hours so the filling hardens and sets.
  9. Serve chilled.
  10. Store in the refrigerator for up to a week.