Paleo Pumpkin Pecan Pie

5 from 2 votes

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

Cook Time1 30

Cooling time20

Total Time1 40

Course: Dessert

Cuisine: American

Servings: servings

Author: Jean Choi

Preheat oven to 350 degrees F, and grease a 9-inch pie pan. Place all ingredients for the crust in a food processor and pulse until crumbly. Keep pulsing until a dough forms.
2 cups blanched almond flour, 1/2 cup tapioca starch, 1/2 tsp sea salt, 6 tbsp butter, 1 tsp vanilla extract, 1 egg
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, then let cool for 5 minutes while you prepare the filling.
In a bowl, whisk together all ingredients for the pumpkin filling.
1 cup pumpkin puree, 1 egg, 1/3 cup brown sugar, 1 tsp pumpkin pie spice
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 at the end.
1/4 cup maple syrup, 1/3 cup brown sugar, 1/4 cup butter, 2 eggs, 1/2 tsp vanilla extract, 1/4 tsp sea salt, 1 1/2 cup pecan halves
Pour the pecan layer over the pumpkin evenly. Cover the crust with aluminum foil, then, bake for 60 minutes. Remove the aluminum foil, then bake for another 20 minutes.
Let cool for at least 15 minutes then serve, chill until ready to serve.