A gluten-free and paleo mashup of two traditional desserts – Pumpkin Pecan Pie!
Pumpkin Pecan Pie
2016-11-17 20:18:14
Serves 8
A gluten-free and paleo version of a mashup of two traditional desserts - Pumpkin Pecan Pie
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
FOR THE CRUST
- 2 cups almond flour
- 3 tablespoons ghee, melted (I used fourth & heart madagascar vanilla bean ghee)
- 1 egg
- 1 tablespoon honey or agave
- pinch of sea salt
FOR PUMPKIN FILLING
- 1 15 oz. can pure pumpkin
- 3/4 cup coconut milk
- 1/2 cup honey
- 3 eggs
- 2 teaspoons pumpkin pie spice
- pinch of sea salt
FOR PECAN FILLING
- 1/2 cup finely chopped pecans
- 1/4 cup packed light brown sugar
- 2 tablespoons ghee, melted (i used fourth & heart madagascar vanilla bean ghee)
Instructions
- Preheat oven to 325*F. Combine crust ingredients in medium mixing bowl until soft dough forms. Press and form into pie plate, poke bottom with fork a couple times. Bake for 10-12 minutes, or until crust begins to lightly brown. Remove from oven and place in freezer to cool.
- Meanwhile, combine pumpkin filling ingredients in the base of a food processor. Pulse to combine ingredients.
- Combine pecan filling ingredients in small mixing bowl and stir until well combined.
- Remove crust from freezer and spread pecan filling evenly across bottom of the crust.
- Pour pumpkin filling on top of pecan filling.
- Transfer to oven and allow to bake for 50 minutes, or until pie has some jiggle, but has set. If you insert a knife, it should come out relatively clean.
- Remove from oven and allow to cool to room temperature before storing in fridge.
Clara Norfleet | Food Fitness and Faith https://claranorfleet.com/
