Paleo Pumpkin Pecan Pie Recipe 445 Recipes

PALEO PUMPKIN PECAN PIE RECIPE - (4.4/5)

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.

PECAN PUMPKIN PIE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, beat eggs, pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth; pour into crust. , For topping, in a large bowl, combine eggs, pecans, sugar and syrup; spoon over top., Bake for 15 minutes. Reduce oven temperature to 350°. Bake until crust is golden brown and top of pie is set, 40-45 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. If desired, serve with whipped topping.

PECAN PUMPKIN PIE

Steps:

• Preheat the oven to 400 degrees. Prepare the pie crust by rolling it out and crimping the edge to form a highstanding rim.
• For the pecan filling, whisk the eggs in a bowl until foamy. Stir in the corn syrup or maple syrup, brown sugar, vanilla, salt and pecans. Spread the pecan filling over the bottom of the pie crust. Bake for about 20 minutes, until the filling is set and slightly puffed.
• Meanwhile, whisk the eggs for the pumpkin filling and stir in the pumpkin puree, milk, brown sugar, cinnamon, ginger, salt, and vanilla until well blended.
• When the pecan filling has set, remove it from the oven. Pour the pumpkin filling over the pecan layer and bake for about 40 minutes, until the pumpkin layer is set in the middle.
• Decorate by pressing toasted pecan halves around the outside edge of the pie. Cool for at least 20 minutes before cutting. Serve warm or at room temperature.