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Grain-free Pumpkin Pie & Pecan Pie

Posted On November 1, 2016 @ 3:04 am By: Kellie Cowles

With the holidays on us, I’m finding it difficult to focus on serious topics, so here are my two favorite grain-free pie recipes.  Just because it’s Thanksgiving doesn’t mean we need to throw our eating habits completely out the window.  I made both of these pies a few weeks ago and had I realized I was going to blog the recipes, I’d have taken photos… the real deal looks much better than the photos I’m using today.  I hope you enjoy your holidays!

Paleo Pie Crust, courtesy of Elana’s Pantry (Modified)190_1-700x466

  • 2 cups almond meal
  • ¼ tsp sea salt
  • 2 tbsp coconut oil
  • 1 egg
  1. Mix flour and salt
  2. Add coconut oil and egg and blend until mixture forms a ball
  3. Press dough into a 9-inch pie dish
  4. Bake at 350° for 8-15 minutes  (Pecan Pie Only)

Makes 1 pie crust

Paleo Pumpkin Pie, courtesy of Elana’s Pantry (Modified)

pumpkin pie

  • 1 (15 ounce) canned pumpkin puree
  • 3 eggs
  • ½ cup coconut milk
  • ½ cup honey
  • 1 tbsp ground cinnamon
  • 1 tsp nutmeg
  • ⅛ tsp sea salt
  • 1 Paleo Pie Crust, unbaked
  1. Combine pumpkin puree and eggs
  2. Add coconut milk, honey, cinnamon, nutmeg, and salt – mix well
  3. Pour filling into raw Paleo Pie Crust
  4. Bake at 350° for approximately 45 minutes
  5. Allow to cool then refrigerate for 2 hours to set

Makes 1 pie

Pecan Pie Filling, courtesy of The Paleo Mom (Modified)pecan pie

  • 3/4  cup honey
  • 3/4 cup Grade B maple syrup
  • 6 Tbsp butter
  • 1 1/2 tsp vanilla extract
  • 1/8 tsp sea salt
  • 4 whole eggs
  • 1 egg yolk
  • 2 cups chopped pecans
  • 1-1 1/4 cup pecan halves for the top
  • Pre-Baked Pie Crust (Recipe Above)
  1. Preheat oven to 375F.  Toast pecans on a rimmed baking sheet for 5-8 minutes (you can do this while your pie crust is cooking), until fragrant (the pecan pieces take about 5 minutes, and the pecan halves take a little longer).
  2. Once the pecans and pie crust are out of the oven, reduce the heat to 350F.
  3. Heat honey and maple syrup in a small saucepan over medium-high heat until it comes to a rapid simmer. (Be careful, the mixture foams quickly!)
  4. Meanwhile, beat the eggs and egg yolk together.  Temper the eggs (which means adding a little bit of the very hot honey and syrup to the eggs while you stir them quickly) then add the eggs to honey and remove from the heat.
  5. Stir in the vanilla, salt, butter and chopped pecans.  Pour into pie crust. Let mixture cool in pie crust 5-10 minutes.
  6. Arrange pecan halves to cover the top of the pie (if filling is still hot, pecans will sink).  Place pie in the oven and back for 20-25 minutes, until set (you’ll know it’s set when you jiggle the pie a little and the middle doesn’t wobble like jello–how long this takes depends a bit on whether your crust or filling cooled a bit before getting it into the oven and just how hot your honey got when you brought it to a simmer, so it could take as long as 30+ minutes).
  7. Let the pie cool completely before serving.  Enjoy!




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