Pumpkin Pie with Pecan Crust

Pumpkin Pie with Pecan Crust


Pumpkin Pecan Pie

(gluten free, paleo, grain free)

(adapted from this delicious recipe)



  • 3 eggs
  • 3 tablespoons honey
  • 1/4 cup coconut butter
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 4 cups pecans


  • 2 cans of pure pumpkin
  • 1 cup full fat canned coconut milk
  • 2 teaspoons cinnamon
  • 2 teaspoons ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup honey
  • 4 eggs



  1. Place pecans in a plastic bag and smash them with a hammer until in tiny pieces. You could use a food processor if you have one.
  2. Combine nuts with eggs, honey, and coconut butter and stir well.
  3. Place in a greased dish and bake at 350*F for 12-15 minutes or until crispy. Set aside to cool.


  1. Mix all ingredients in a bowl and add to the cooled crust you previously made.
  2. Bake at 350* F for 45-55 minutes depending on consistency you want to achieve.
  3. Cool and serve! Goes great with ice cream!




1 Comment

  1. Pingback: 10 Healthy Thanksgiving Menu Recipes | DIY Baby

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