Pumpkin Pie With Pecan Crust
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Cooked & Loved · by Irena Macri★ 5.0 (1)

Pumpkin Pie With Pecan Crust

NUTRITION · PER SERVING65M COOK
CAL 24%·PRO 22%
CARBS 30G25% OF CAL
6G FIBER11G OTHER13G TOTAL SUGAR
FAT 38G71% OF CAL
10G SAT28G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Grain-free pie with a pecan and almond flour crust combined with a traditional pumpkin filling. Autumn-appropriate, dairy-free, and suitable for those avoiding grains.

dessertamericanbaked gooddairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 cup pecans
  • 1 cup almond flour (or almond meal)
  • 1/2 cup cassava (or tapioca flour)
  • 1/2 teaspoon cinnamon
  • 2 teaspoons Sukrin gold or Swerve sugar-sweetener brown
  • 1/4 teaspoon salt
  • 2 heaped tablespoons coconut oil (at room temperature or ghee)
  • 1 large egg
  • 1 can pumpkin purée (425 g / 15 oz.)
  • 1/2 cup coconut milk (full-fat, use the thickened, creamy part of the coconut milk)
  • 1/4 cup Sukrin Gold or Swerve brown sugar-sweetener (or maple syrup)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice (see notes)
  • A pinch of salt
  • 1 large egg (lightly beaten)
  • 1 cup chopped pecans (+ a few whole pieces to decorate the top)
  • 1/3 cup maple syrup
  • 1 teaspoon cinnamon powder
  • Whipped coconut cream or coconut/dairy-free ice cream.
PREP
20M
SODIUM
175MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.