This is a combination of a pumpkin pie and pecan pie in one! I want to incorporate pecans pie idea into the crust and the topping and keep the pumpkin pie filling fairly traditional. This recipe is designed to be paleo-friendly, grain-free, gluten-free and dairy-free. It’s great for autumn, Thanksgiving, Christmas or as a Sunday dinner dessert.
Pecan Pie crust
1 cup pecans
1 cup almond flour/meal
1/2 cup cassava or tapioca flour
1/2 teaspoon cinnamon
2 teaspoons Sukrin gold or Swerve sugar-sweetener brown (or 2 teaspoons coconut sugar)
1/4 teaspoon salt
2 heaped tablespoons coconut oil at room temperature or ghee
1 large egg
Pumpkin Pie filling
- About 425 g / 15 oz canned pumpkin puree
- 1/2 cup full-fat coconut milk (use the thickened, creamy part of the coconut milk)
- 1/4 cup Sukrin Gold or Swerve brown sugar-sweetener (or maple syrup)
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice (see notes)
- A pinch of salt
Pecan Pie Topping
- 1 large egg, lightly beaten
- 1 cup chopped pecans (+ a few whole pieces to decorate the top)
- 1/3 cup maple syrup
- 1 teaspoon cinnamon powder
- Whipped coconut cream or coconut/dairy-free ice cream.
- Preheat your oven to 175 °C / 350°F.
- Add 1 cup of pecans to a food processor fitter with an S blade and process into rough crumbs. They don’t have to be very fine at this stage.
- Add almond flour/meal, cassava flour, cinnamon, stevia and salt and pulse to mix.
- Add the coconut oil and egg, then pulse everything together until it forms a ball. It should be about the same consistency as cookie dough.
- Place the dough into a 9-inch greased pie pan (use a little coconut oil) and gently press the crust into the pie plate and up the sides. Crimp the edges with a fork if preferred. Poke the crust gently with the fork.
- Bake for 8 minutes or until golden brown; this will pre-bake the crust.
- In a large bowl, combine all the pumpkin pie filling ingredients. Using a hand mixer on medium speed, blend for one minute.
- Pour the filling mixture into the pre-cooked pie crust and place back in the oven for 20 minutes.
- In the meantime, prepare the pecan topping. Whisk the egg and add the chopped pecans, maple syrup and cinnamon. Mix to combine. After 20 minutes, remove the pie from the oven and spoon the pecan mixture over the top; spread evenly and place a few whole pecans over the top. You can decorate the whole top or just have a few nuts in a circular pattern (see pics above).
- Bake for 20-25 more minutes. To protect the crust edges from burning, you can wrap them with a little foil or use a pie crust protector. Cool on a wire rack for 1 hour. Refrigerate for at least an hour before serving or overnight.
- Serve with whipped cream or ice cream.
Pumpkin pie spice can be replaced by a combination of cinnamon, nutmeg, ginger, cloves, and sometimes allspice, so whatever you have on hand.
Pumpkin puree is from a can, unsweetened, but you can make your own puree and use that instead. It’s not always available in Australia so you can make your own following this recipe using any sweet pumpkin variety. You can also use sweet potato puree for this pie!
- Serving Size: 1 slice (without added whipped cream)
- Calories: 410
- Sugar: 10.4 g
- Sodium: 164.6 mg
- Fat: 31.5 g
- Saturated Fat: 7.4 g
- Carbohydrates: 26.3 g
- Fiber: 5 g
- Protein: 7.9 g
- Cholesterol: 62 mg
Keywords: Pie, Pumpkin, Pecans, Baking, Gluten-Free, Dairy-Free, Paleo, Low-Sugar