Pumpkin Pecan Pie

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Okay people we’re officially on countdown to turkey day, and whether you’re in charge of cooking the feast or not, this healthy pumpkin pecan pie is a must!  Not only is it gluten free, dairy free and delicious, but it also contain a fraction of the calories of your regular pumpkin pecan pie!
The best part is you get your pumpkin pecan fix without sacrificing all the progress you’ve made the whole year by blowing it in one sitting!  I’ve used lots of exclamation marks, but this is exciting!  And while I’m all excited about thanksgiving let me just say how thankful I am to you for visiting my little blog 🙂  I love sharing my healthy recipes and hope you enjoy them too.  I’d love to hear from you if you do.

Gluten Free Pumpkin Pecan Pie

Crust:
1 cup pecan halves, finely ground in food processor ( any nut flour will work, like almond, hazelnut, etc.)
1/4 cup coconut flour
1/3 cup almond milk
2 tbsp. coconut oil
1/4 tsp. sea salt
1 tsp. pure maple syrup, honey
or coconut sugar
1 egg

Preheat oven to 400.  Grind pecans in food processor until they resemble wheat flour.  Add remaining ingredients right into the food processor and pulse to combine.  The “dough” will be wet, but will hold together as you evenly press it into your pie pan.  Bake in your preheated oven for 10 minutes.  Remove from oven and turn the oven temperature down to 350.

Filling:
2 cups pumpkin puree
1/4 cup pure maple syrup + another 1/4 cup separated
1 1/4 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/8 tsp. ground cloves
1 tsp. vanilla
3 egg whites, beaten until form soft peaks

Combine all ingredients in bowl except egg whites and one 1/4 cup syrup.  In separate bowl beat egg whites with hand mixer until they form soft peaks when you lift the beaters out.  Slowly drizzle the syrup in as you continue beating until it’s incorporated.  Now scoop half the egg white mixture into the pumpkin mixture and fold together.  Add the rest of the egg whites and fold them in too.  Pour filling into precooked crust.

Pecans:
1 cup pecan halves
1 tbsp. honey
1/2 tsp. cinnamon

Place sticky pecan halves on top of pumpkin filling.  Now, to keep the edges of the crust from getting burnt, cut some strips of tin foil and wrap the outside of the pie pan like this –>

Bake at 350 for 35-40 minutes or until an inserted toothpick comes out clean.  Enjoy a healthy and delicious dessert for thanksgiving day or any day!

Enjoy!

Food Lamor by Melissa


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About Melissa

Comments

  1. Lynn Glass says:

    SOUNDS GREAT! What size pie plate did you use?

  2. Kelli Hansen says:

    I met you today on GTU. I did the wreath. Blendtec Kitchen Mill on Amazon is where we got our grinder. I am so thrilled to have met you and can’t wait to try your recipes.

    • It was so great to meet you as well! Thank you for the tip on the grinder, and let me know if you have any questions on any of the recipes.

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