Paleo Pumpkin Pecan Pie

Combine your two favorite fall desserts into one irresistible treat with this Paleo Pumpkin Pecan Pie! With a creamy spiced pumpkin layer beneath a sweet, crunchy pecan topping, this pie is sure to impress at your next holiday gathering.

Introduction

There’s something magical about the holiday season—the smell of cinnamon, nutmeg, and toasted pecans filling the kitchen as a pie bakes to perfection. If you’ve ever struggled to choose between pumpkin pie and pecan pie, this Paleo Pumpkin Pecan Pie is your dream come true. It combines the silky smoothness of pumpkin custard with the caramelized crunch of pecans, all nestled in a tender, grain-free crust.

this recipe

This pie is not only delicious but also paleo-friendly, gluten-free, and dairy-free, making it a perfect choice for guests with dietary restrictions. And trust me, no one will even guess it’s made without refined sugar!

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• Paleo Pumpkin Pecan Pie

Why You’ll Love This Recipe

Perfect for the Holidays: Whether it’s Thanksgiving or Christmas dinner, this pie looks stunning on the dessert table and tastes even better than it looks.

Two Desserts in One: You get the cozy spiced pumpkin flavor and the nutty sweetness of pecan pie in each bite—no more deciding which pie to make!

Make-Ahead Friendly: Hosting a big dinner? You can prepare this pie up to three days in advance and store it in the fridge until ready to serve.

Paleo and Gluten-Free: Made with almond flour, coconut sugar, and ghee or coconut oil, this pie keeps things wholesome without sacrificing flavor.

Ingredients & Substitutions

For the Pie Crust:

• 2 cups blanched almond flour
• ½ cup tapioca starch
• ½ teaspoon sea salt
• 6 tablespoons ghee or melted coconut oil
• 1 teaspoon vanilla extract
• 1 egg

Pumpkin Filling:

• 1 cup pumpkin puree
• 1 egg
• ⅓ cup coconut sugar
• 1 teaspoon pumpkin pie spice

Pecan Topping:

• ¼ cup maple syrup
• ⅓ cup coconut sugar
• ¼ cup ghee or coconut oil
• 2 eggs
• ½ teaspoon vanilla extract
• ¼ teaspoon sea salt
• 1½ cups pecan halves

Substitution Ideas:

• Nut-Free: Use sunflower seed flour instead of almond flour.
• Vegan Option: Swap the eggs for flax eggs and use coconut oil in place of ghee.
• Sweetness Adjustment: You can reduce the coconut sugar slightly if you prefer a less sweet dessert.

Step-by-Step Instructions

1. Preheat and Prepare: Set your oven to 350°F (175°C) and lightly grease a 9-inch pie pan.
2. Make the Crust: In a food processor, combine almond flour, tapioca starch, and sea salt. Add ghee, vanilla, and the egg, pulsing until a dough forms.
3. Pre-Bake the Crust: Press the dough evenly into the pan and pierce the bottom with a fork. Bake for 10 minutes, then let it cool for 5 minutes.
4. Mix Pumpkin Filling: In a bowl, whisk pumpkin puree, egg, coconut sugar, and pumpkin pie spice. Spread evenly into the crust.
5. Prepare Pecan Layer: In another bowl, whisk maple syrup, coconut sugar, melted ghee, eggs, vanilla, and sea salt. Fold in pecan halves and spoon over the pumpkin filling.
6. Bake: Cover the edges of the crust with foil to prevent burning. Bake for 60 minutes, then cover the entire pie and bake another 20 minutes.
7. Cool and Serve: Let the pie cool for at least 15 minutes before slicing. Serve warm or chilled—both are delightful!

Tips for the Perfect Pie

Prevent Burning: Always cover the crust edges with foil since this pie bakes longer than most.

Don’t Overbake: Once the center is just set, remove it from the oven—it will continue to firm up as it cools.

Make Ahead: Bake the pie up to three days before serving. Store covered in the refrigerator and bring to room temperature before slicing.

Serving Suggestion: Add a dollop of coconut whipped cream or a drizzle of maple syrup for extra decadence.

Serving Suggestions

Pairings: This pie is heavenly with a warm mug of spiced chai, hot apple cider, or a glass of almond milk.

Presentation: Garnish with a sprinkle of cinnamon or a few whole toasted pecans for an elegant finish.

Holiday Flair: Add a dash of cinnamon sugar on top before serving for a sparkling festive touch.

Storage & Reheating

Storage: Keep leftovers covered in the fridge for up to three days. You can also freeze slices for up to a month—just wrap them tightly.

Reheating: Warm individual slices in the oven at 300°F for 8–10 minutes. Avoid microwaving, as it may soften the crust.

Frequently Asked Questions

Related Recipes

If you love this Paleo Pumpkin Pecan Pie, you’ll definitely want to try these other fall favorites from Bake with Lina:

• No-Bake Pumpkin Cheesecake Recipe
• Vegan Pumpkin Pie (Gluten-Free & Refined Sugar-Free)
• Maple Bourbon Pumpkin Pie with Cinnamon Sugar Stars

Final Thoughts

Whether you’re hosting a holiday dinner or just craving something cozy and sweet, this Paleo Pumpkin Pecan Pie is sure to become a family favorite. The blend of creamy pumpkin and caramelized pecans delivers everything you love about fall desserts in one bite.

If you make this recipe, be sure to share a photo on Pinterest—tag your slice at Pinterest.com/bakewithlina and show off your baking magic!

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