Paleo Pumpkin Pecan Pie Recipe 445

PALEO PUMPKIN PECAN PIE RECIPE - (4.4/5)

Paleo Pumpkin Pecan Pie Recipe - (4.4/5) image

Provided by á-12615

Number Of Ingredients 22

Ingredients

CRUST:
1 1/4 cup blanched almond flour
1/4 cup pecan meal (or omit and add an additional 1/4 cup almond flour)
1/4 teaspoon sea salt
1/4 teaspoon baking soda
1 1/2 tablespoon ground ginger
1 tablespoon cinnamon
1/4 teaspoon ground cloves
1/4 cup coconut oil or butter, melted
2 tablespoon maple syrup, honey or coconut palm sugar (optional)
1 teaspoon vanilla extract
FILLING:
1 3/4 cups pumpkin puree (fresh or canned)
2 eggs
2/3 cup maple syrup (or 1/2 cup honey)
1/2 cup coconut milk
1 tablespoon vanilla extract
1 1/2 tablespoon pumpkin pie spice
TOPPING:
3 tablespoon honey or maple syrup
1 tablespoon butter or coconut oil
3/4 cup pecan halves

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.

GOOEY PALEO PECAN PIE

Gooey Paleo Pecan Pie image

When it comes to dessert options over the holiday season, a fresh baked pie is without a doubt the most popular choice. More specifically, there's usually three pies that are most often enjoyed this time of year above all others -- apple pie, pumpkin pie, and pecan pie. I love all three varieties of pie but I recently found a way to make a homemade paleo style pecan pie that I just had to share. Everything from the homemade crust to the filling can be summarized in just one word: perfection.

Provided by Jess

Yield 1

Number Of Ingredients 13

Ingredients

2 cups almond flour
pinch of salt
1 tbsp maple syrup
2 tbsp melted coconut oil plus extra for greasing
1 egg
1/3 cup ghee
2/3 cup coconut sugar
½ cup maple syrup
3 eggs
1 ½ cups pecan halves, roughly chopped
2 tsp pure vanilla extract
1 tsp orange zest
pecan halves

Steps:

Preheat oven to 350°F.To make the crust, place all the ingredients in a bowl and mix to combine.Grease 9-inch pan with extra coconut oil.Transfer the dough to the prepared pan.Press the dough into the bottom and up the sides of the pan.Refrigerate the crust while making the filling.To make the filling, melt the ghee in a small sauce pan over medium heat.Cool slightly.Whisk the eggs with maple syrup and coconut sugar.Add the melted ghee, orange zest, vanilla extract and mix to combine.Fold in the chopped pecans.Pour the filing into the crust.Cover with foil and bake in preheated oven for 30 minutes.Remove the foil and bake for 15- 25 minutes more or until the top no longer jiggles in the center.Remove from the oven.To decorate, arrange the pecan halves on top in concentric circles.Cool completely before slicing.

PUMPKIN PECAN PIE I

Pumpkin Pecan Pie I image

Here's a combination of holiday favorites!

Provided by Carla

Categories Fruits and Vegetables Vegetables Squash

Yield 8

Number Of Ingredients 11

Ingredients

1 egg
1 cup canned pumpkin
⅓ cup white sugar
1 teaspoon pumpkin pie spice
2 eggs
⅔ cup corn syrup
½ cup white sugar
3 tablespoons melted butter
½ teaspoon vanilla extract
1 cup pecan halves
1 recipe pastry for a 9 inch single crust pie

Steps:

Stir together one egg, pumpkin, 1/3 cup sugar and spice. Spread over bottom of pie shell.
Combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla. Stir in nuts. Spoon over pumpkin mixture.
Bake at 350 degrees F (175 degrees C) for 50 minutes until filling is set.

Nutrition Facts : Calories 437.1 calories, Carbohydrate 55.4 g, Cholesterol 81.2 mg, Fat 23.5 g, Fiber 3 g, Protein 5.4 g, SaturatedFat 6.1 g, Sodium 248.3 mg, Sugar 22.6 g

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