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.
Servings: 12 servings
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.
Nutrition
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: 3265IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1.7mg