Ingredients

The following ingredients have 12 Servings
  • 2 cups blanched almond flour
  • 1/2 cup tapioca starch
  • 1/2 tsp sea salt
  • 6 tbsp ghee (or coconut oil, melted)
  • 1 tsp vanilla extract
  • 1 egg
  • 1 cup pumpkin puree
  • 1 egg
  • 1/3 cup coconut sugar
  • 1 tsp pumpkin pie spice
  • 1/4 cup maple syrup
  • 1/3 cup coconut sugar
  • 1/4 cup ghee (or coconut oil)
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1 1/2 cup pecan halves

Instruction

  • Preheat oven to 350 degrees F, and grease a 9-inch pie pan.
  • Place all ingredients for the crust, except egg, to the food processor and pulse until crumbly.
  • Pulse in the egg until a dough forms.
  • 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. 
  • Let it cool for 5 minutes.
  • In a bowl, whisk together all ingredients for the pumpkin filling. 
  • 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.
  • Spoon the pecan layer over the pumpkin evenly.
  • Cover the crust with aluminum foil, then, bake for 60 minutes.
  • Remove from the oven, cover with aluminum foil, and bake for 20 more minutes. 
  • Let it cool 15 minutes then serve right away, or you can store cooled Paleo Pumpkin Pecan Pie covered in the refrigerator for up to 3 days.