Made with a light paleo crust, sweet moist pumpkin and topped off with crunchy pecans, this paleo pumpkin and pecan pie is a great pie to enjoy whilst celebrating National Pumpkin Day… or any other day, for that matter!
I’ve been absent for a few weeks, not through any choice of my own but due to internet issues.
Trust me when I tell you that internet woes are a major thing.
I’d been without any internet for over two weeks (bar the odd hour or so when it would come back, just to tease and taunt me, before going again) and to say that I almost went completely off the rails is a MAJOR understatement.
In a previous post, ‘Confessions of a (previous) computer addict…‘, I sprouted on like someone who – having given up smoking – then goes on to preach to others how to stop smoking themselves.
However, I found out to my horror that having fallen off the ‘computer addict’ wagon and totally losing he plot, I am still very much a computer addict…
I wrote the ‘Confessions of a (previous) computer addict…‘ post a few years back when my internet had been down and then finally returned and so I was on a high but (and I’m not ashamed to finally admit it), having recently read the post again, I can honestly say that being without my internet this time round, the last thing I wanted to do was go for a walk and smell some flowers!
All I really wanted to do was crawl into my bed, stay there and cry.
However, my internet has fully returned and all is good with the world again. ?
I made so many recipes whilst I was in my internet hiatus, and with it being pumpkin season, a lot of them do indeed include pumpkin.
Yesterday when my internet fully returned, I went online and almost immediately discovered that Americans actually have and celebrate a day called National Pumpkin Day (!) but totally being sod’s law, by then it was too late to get all my pumpkin recipes out beforehand in time for the celebrations.
So, by way of a belated celebration of this new (to me) phenomenon called Pumpkin Day, I bring to you my sweet, moist pumpkin and pecan pie!
It’s delicious and makes me realise that when it comes to food involving the humble pumpkin, you Americans really know your stuff.
I’m not really one for fillings in pies, instead preferring the crust (I’m the type who used to just eat the crumble off a rhubarb and crumble pie or the stuffed crust off food chain pizzas), so I chose not to have too much pumpkin filling in my pie. However, you can increase the amount you have in yours to create a much deeper filling.
The pecans were just an afterthought at the end as pecan pie is also an American thing and I thought it would look nice and complete the whole look.
However, I have to say that – as a Christian – even though I don’t celebrate Halloween, the layout of the pecans are quite Halloween-y in that it looks like maybe I was aiming for some sort of mutant spider design!
I actually wasn’t though. It was totally unintentional as I intended to go with a full spiral design but, didn’t think I had enough pecans to cover the whole top of the pie.
So there you go.
(As with my pumpkin overnight oats recipe, I made my own batch of pumpkin puree for this recipe as opposed to using the tinned stuff and will do a post very shortly to show how easy it is to make your own.)
To top off the pie I added a nice dollop of paleo whipped cream, for which I will also do a subsequent recipe post for shortly, but for now do find below the recipe for this sweet pumpkin and pecan pie and as always…
- 2 cups of almond flour
- 2 tbsp of coconut oil
- Pinch of salt
- 1 egg
- 1 1/2 cups of pure pumpkin puree
- 1/2 cup of coconut milk
- 1/2 cup of honey/maple syrup
- 2 eggs
- 2 teaspoons of vanilla bean extract
- Pinch of salt
- Pinch of nutmeg
- Pinch of cinnamon
- Pecans to garnish
- Pre-heat the oven to 180c.
- Blend all ingredients in a blender and press down into a pie dish.
- Prick the top of the crust several times all over to prevent bubbling and place in the oven for approximately 10 minutes before removing and setting aside.
- Blend all ingredients in a blender before pouring into the pie crust base.
- Bake for approximately 50 minutes or until the filling is firm and the crust is a lovely golden brown.
- Remove from the oven and allow to cool before chilling for a couple of hours.
- Top with the pecans.