Paleo Pumpkin Pecan Pie Recipe 445
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.
GOOEY PALEO PECAN PIE
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
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
Here's a combination of holiday favorites!
Provided by Carla
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 11
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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