PALEO PUMPKIN PECAN PIE RECIPE - (4.4/5)
Provided by á-12615
Number Of Ingredients 22
Steps:
- Preheat the oven to 350°F. In a large bowl combine the almond flour, pecan meal, salt, baking soda and spices. In a separate bowl whisk together the coconut oil (or butter), maple syrup (or other sweetener, if using) and vanilla. Mix the wet ingredients into the dry ingredients until thoroughly combined. Press the dough into a 9″ pie pan. Bake for 15 minutes or until golden brown, remove from the oven and cool on a wire rack before filling. Place all the ingredients in a blender or food processor and process until smooth. Add the filling evenly into the slightly cooled crust and return to the 350°F oven and bake for 45 to 60 minutes, or until the filling is set. A knife inserted into the middle should come out clean. Remove from oven to a cooling rack. If you are just making the Pumpkin Pie, cool for 30 minutes before serving or cover and refrigerate. To make the topping, preheat broiler. Combine honey or maple syrup and butter in a small saucepan and cook over medium heat, stirring constantly, until it reaches a low boil. Remove from heat and stir in pecans to coat. Arrange coated pecans on top of pie and drizzle remaining topping over the pecans. Place under the broiler until bubbly and golden brown, watching carefully, about 2 minutes. Remove from oven to a cooling rack. Cool for 30 minutes before serving or cover and refrigerate. Serve both the Pumpkin or Pumpkin Pecan pies topped with freshly made whipped cream. If you refrigerated the pies bring them to room temperature before serving (or not...some people like their Pumpkin Pie cold!)...about 4 hours on the counter-top.
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Hridoy Datta
[email protected]I love this recipe! It's so easy to make and the results are always delicious. I've made it several times now and it's always a hit.
Sharika Uddin
[email protected]This pie is a great way to use up leftover pumpkin puree. It's also a delicious and healthy dessert option.
Eslam Nasr
[email protected]I'm not a huge fan of pumpkin pie, but this paleo version is really good. The crust is flaky and the filling is creamy and flavorful. I'll definitely be making this again.
Nashton Oliver
[email protected]This paleo pumpkin pecan pie is the perfect dessert for a fall gathering. It's easy to make and everyone will love it.
Aretta Mwanza
[email protected]I'm so glad I found this recipe. I've been looking for a paleo-friendly pumpkin pecan pie recipe for a while now and this one is perfect. It's easy to make and the results are delicious.
Op Dada
[email protected]This paleo pumpkin pecan pie is a great way to enjoy a classic fall dessert without all the guilt. It's easy to make and the results are delicious.
Paridawg Gaming
[email protected]I was skeptical about making a paleo pumpkin pecan pie, but I'm so glad I did. It was absolutely delicious! The crust was perfect and the filling was rich and creamy. I'll definitely be making this again.
Abdulwahid Asif
[email protected]This is the best paleo pumpkin pecan pie recipe I've ever tried. The crust is flaky and the filling is creamy and flavorful. I highly recommend it!
Rizwan 786
[email protected]I've made this pie several times now and it's always a hit. It's so easy to make and the results are always delicious. I love that it's a paleo-friendly recipe, too.
Riana Tahere
[email protected]I made this pie for a potluck and it was a huge success. Everyone loved it, even the people who don't usually like pumpkin pie. The crust was especially good.
Junaid Aslambhatti
[email protected]This paleo pumpkin pecan pie is the perfect fall dessert. It's easy to make and so delicious. I love that it's a healthier version of the traditional pie, too.
Salma Shimu
[email protected]I'm not usually a fan of pumpkin pie, but this recipe changed my mind. The pecan topping adds a nice crunch and sweetness, and the crust is perfectly flaky. I'll definitely be making this again.
Sergio Bonilla (Gypsy)
[email protected]This paleo pumpkin pecan pie is a delicious and healthy alternative to the traditional pie. The crust is made with almond flour and coconut oil, and the filling is made with pumpkin puree, eggs, coconut sugar, and spices. It's a great way to enjoy a
Md osman Gani
[email protected]I tried this recipe for my Thanksgiving dessert and it was a huge hit! The flavors of the pumpkin and pecans were perfectly balanced and the crust was flaky and delicious. I'll definitely be making this again next year.