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Paleo Pumpkin Pecan Pie

Paleo Pumpkin Pecan Pie

A delicious dessert you don’t have to feel guilty eating this Holiday Season!


  • 1 cup organic toasted pecans

  • 2 cups pureed, organic, baked pumpkin

  • 3 tsp. natural pumpkin spice

  • 2 large, cage-free eggs

  • 1/2 cup honey

  • Coconut cream, for topping (optional)


  1. Preheat oven to 475 degrees

  2. Grind pecans in a food processor and form the crust by pressing into the bottom of a glass pie plate rubbed with olive oil and lined with parchment paper

  3. Thoroughly mix pumpkin, spice, eggs, and honey and pour over the crust

  4. Bake for 15 minutes at 475, then lower the temperature to 350 for another 30-40 minutes or until the ‘custard’ sets

  5. Cool before serving, top with coconut cream if desired


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