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.
Prep Time10 mins
Cook Time1 hr 30 mins
Cooling time20 mins
Total Time1 hr 40 mins
Servings: 12 servings
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.
Serving: 1slice | Calories: 373kcal | Carbohydrates: 21g | Protein: 7g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 83mg | Sodium: 193mg | Potassium: 113mg | Fiber: 3g | Sugar: 9g | Vitamin A: 65.3% | Vitamin C: 1.2% | Calcium: 6.2% | Iron: 9.2%