This Paleo Maple Pumpkin Pie With Pecans Might Be The Ultimate Dessert

November 17, 2016
by Merce Muse for Thrive Market

This pie includes all the classic fall flavors: pumpkin, pecan, maple, cinnamon, and ginger. Topped with a decadent coconut whipped cream, this Paleo-friendly dessert gets even sweeter.

Paleo Maple Pumpkin Pie With a Walnut-Pecan Crust

Yield: One 8-inch pie
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Ingredients

For the pecan-walnut crust
1 cup ground raw walnuts
1 cup ground raw pecans
1/2 teaspoon sea salt
1 teaspoon cinnamon
6 tablespoons coconut sugar
1 large egg
2 tablespoons ghee, melted

For the pumpkin filling
1 can pumpkin puree
3 large eggs
1/2 cup coconut cream
1/2 cup maple syrup
1 teaspoon ground cinnamon 
3/4 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon sea salt 

Recipe Instructions

Preheat oven to 350 degrees.

Make the crust
In a large bowl, combine all of the ingredients for the crust until it comes together as a dough. Evenly press into bottom and sides of a tart or pie pan. Bake in oven 7 minutes.

Make the filling
While crust is baking, whisk together all of the filling ingredients until light and fluffy. Pour mixture into crust and place back in oven to bake 30 to 40 additional minutes, or until the pie filling has fully set.

Note: If desired, serve with a spiced coconut whipped cream. Add ½ teaspoon cinnamon, 1/2 teaspoon ginger, and zest of 1/2 an orange to traditional coconut or regular whipped cream and dollop on top of pie.

Photo credit: Paul Delmont

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This article is related to: Christmas, Dessert Recipes, Holiday, Paleo, Pumpkin, Pumpkin pie, Thanksgiving, Recipe, Fall

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  • Maat Elman

    This sounds wonderful but there are no directions to make the coconut whipped cream! Would love to know!

  • Alyssa Carrera

    I've got mine in the oven right now!!!! Waiting for it to set.... so far it's been 45 minutes.