Pumpkin Pecan Pie (with Almond Flour Pie Crust)

A slice of pumpkin pecan pie on a white plate topped with a dollop of whipped cream

5 from 2 votes

Pumpkin Pecan Pie (with Almond Flour Pie Crust)

If you love pumpkin pie and pecan pie, this Pumpkin Pecan Pie with Almond Flour Crust is about to become your new favorite holiday dessert. It layers a silky, warmly spiced pumpkin filling with a caramelized pecan topping—all baked into a tender, buttery almond flour crust that’s naturally gluten-free. It’s the perfect showstopper for Thanksgiving, Christmas, or any fall gathering.

Prep Time10

Cook Time1 30

Cooling time20

Total Time1 40

Course: Dessert

Cuisine: American

Servings: servings

Author: Jean Choi

Ingredients

Pie Crust

2 cups blanched almond flour
1/2 cup tapioca starch or arrowroot starch
1/2 tsp sea salt
6 tbsp butter or ghee or coconut oil, melted
1 tsp vanilla extract
1 egg

Pumpkin Filling

1 cup pumpkin puree
1 egg
1/3 cup brown sugar or coconut sugar
1 tsp pumpkin pie spice

Pecan Layer

1/4 cup maple syrup
1/3 cup brown sugar or coconut sugar
1/4 cup butter or ghee or coconut oil, melted
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 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 2 hours, then chill until ready to serve.

Notes

Storage Tips

Store in an airtight container and refrigerate for up to 4 days.
To freeze, wrap tightly in plastic wrap then transfer to a freezer safe container. Freeze for up to two months. Thaw overnight in the fridge before enjoying!

Nutrition