Grain-free Pumpkin Pie & Pecan Pie
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)
- 2 cups almond meal
- ¼ tsp sea salt
- 2 tbsp coconut oil
- 1 egg
- Mix flour and salt
- Add coconut oil and egg and blend until mixture forms a ball
- Press dough into a 9-inch pie dish
- Bake at 350° for 8-15 minutes (Pecan Pie Only)
Makes 1 pie crust
Paleo Pumpkin Pie, courtesy of Elana’s Pantry (Modified)
- 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
- Combine pumpkin puree and eggs
- Add coconut milk, honey, cinnamon, nutmeg, and salt – mix well
- Pour filling into raw Paleo Pie Crust
- Bake at 350° for approximately 45 minutes
- Allow to cool then refrigerate for 2 hours to set
Makes 1 pie
Pecan Pie Filling, courtesy of The Paleo Mom (Modified)
- 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)
- 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).
- Once the pecans and pie crust are out of the oven, reduce the heat to 350F.
- 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!)
- 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.
- Stir in the vanilla, salt, butter and chopped pecans. Pour into pie crust. Let mixture cool in pie crust 5-10 minutes.
- 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).
- Let the pie cool completely before serving. Enjoy!