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If you love pumpkin AND pecans, this praline pumpkin pie will become your go-to dessert for all special occasions. An easy grain free and paleo pie crust is filled with a dreamy layer of pumpkin custard and a thick layer of gooey pecan praline topping. Serve with coconut whipped cream for the ultimate gluten free, dairy free and paleo Thanksgiving dessert!
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When fall rolls around I start dreaming of pumpkin pie!
It’s obviously the star of Thanksgiving desserts for a good reason. The creamy, warmly spiced pumpkin custard filling paired with a flaky crust and whipped cream is actual dessert heaven!
But this one? I think it’s even better – especially if you also LOVE pecan pie like I do! You get everything you love about pumpkin pie, plus a thick gooey layer of pecan praline amazingness. Are you ready to dive in? The only answer is YES!
What You Need to Make Praline Pumpkin Pie
I separated the ingredients into 3 sections – crust, filling and topping.
You’ll see that many of the ingredients from each section overlap, but this way you can see exactly what you need for each step of the recipe process.
Here’s what you’ll need to prepare the praline pumpkin pie:
Crust:
blanched almond flourcoconut flourtapioca flourpalm oil shortening or grass fed butter, or a combination of bothMaple Sugar or coconut sugarsea saltegg
Filling:
pumpkin pureefull fat coconut milk, blended prior to addingtapioca flour, or arrowrootmaple sugar or coconut sugarpure vanilla extractpumpkin pie spiceground cinnamonfine sea salteggs
Praline Topping:
pure maple syruppure vanilla extractcoconut sugarfine sea saltpecans
How To Make the Paleo Pie Crust
Prepare the crust first. The dough will need to chill for at least 1 hour, and can also be made the day before to chill overnight.
In the bowl of a food processor, pulse together all the crust ingredients except for the egg, then add the egg and pulse until a dough forms. Gather the dough into a ball, wrap it in plastic wrap and chill in the refrigerator for at least one hour.
Once chilled, preheat your oven to 375° F. Lay out a sheet of parchment and sprinkle all over with tapioca flour. Place the chilled dough on top, sprinkle with more tapioca and cover with a second piece of parchment paper. Roll the dough into a 11-12” disk.
Remove the top piece of parchment and place your pie dish upside down on the dough. Carefully flip the dough into the pie dish – it will break, but it can be easily repaired. Remove the top piece of parchment and repair the dough to fit in the pie dish.
Either crimp the ends or press with a fork, then place in the freezer for 10 minutes before pre-baking.
To pre-bake, you can use pie weights (on top of parchment) or prick several small holes in the crust with a fork. Bake the crust for 10-12 minutes or until just set.
Remove it from the oven and allow it to partially cool while you prepare the filling.
How to Make Praline Pumpkin Pie
After prebaking the crust, prepare the filling: In a large bowl, whisk together all the filling ingredients, except for the eggs. Then, whisk in each egg one at a time, careful not to overmix.
Place the pie dish on a baking sheet and pour the filling into the crust. Bake for 15 minutes, then cover loosely with foil to avoid the crust browning too much and continue to bake until the filling is just set in the center – about 25-30 more minutes.
While the pie bakes, make the praline topping. In a small bowl, stir together the maple, vanilla, coconut sugar, salt, and pecans. After removing the pie from the oven, sprinkle the topping evenly over the pie, loosely cover with foil, and continue to bake another 12 minutes.
Remove from the oven and place on a wire rack to cool completely to room temperature. I recommend refrigerating the pie for about 30 minutes before serving because it’s easier to slice this way. You can also store the pie for up to 2 days in the refrigerator, covered, before serving.
To serve, slice and top with a dollop of coconut whipped cream if desired. Store any leftovers in the refrigerator for up to 4 days.
Tips for Praline Pumpkin Pie
As with any pie, do not rush any of the steps! Make sure you chill the dough before rolling it out (it’s a sticky mess otherwise!) and be patient with repairing the dough as needed before pre baking the crust.Do not skip chilling the un-baked crust prior to baking. Making sure it goes in the oven cold is key to even baking and avoiding shrinking.Make sure you cover the top of the pie with aluminum foil (not just the crust) to avoid burning the crust and top. I do not recommend a pie shield, as paleo pie crusts are too delicate for them.Before adding the praline topping, make sure the filling is almost completely set in the center. Oven times vary, so jiggling the pie a little to see if the center is set will help you decide when it’s time to add the praline topping!
I hope you’re ready for a seriously delicious and decadent dessert that’s absolutely perfect for Thanksgiving, but too good to skip year round! Enjoy!
Praline Pumpkin Pie {Paleo, Gluten Free}
Praline Pumpkin Pie {Paleo, Gluten Free}
If you love pumpkin AND pecans, this praline pumpkin pie will become your go-to dessert for all special occasions. An easy grain free and paleo pie crust is filled with a dreamy layer of pumpkin custard and a thick layer of gooey pecan praline topping. Serve with coconut whipped cream for the ultimate gluten free, dairy free and paleo Thanksgiving dessert! Prep Time: 40 minutesCook Time: 55 minutesChilling Time: 2 hrsCourse:DessertCuisine:Gluten-free, PaleoKeyword:dessert, desserts, paleo, pie, pumpkin, pumpkin pieServings: 10 servings
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Ingredients
Crust:
1cupblanched almond flour2/3cuptapioca flour2Tbsp
coconut flour
1/2cuppalm oil shorteningcold, or grassfed butter, or a combination of both1TbspMaple Sugar or coconut sugar1/2tspfine grain sea salt1egg
Filling:
1 15ozcan pumpkin puree3/4cupfull fat coconut milkblended prior to adding1Tbsptapioca flouror arrowroot3/4cupmaple sugar or coconut sugaryou can also use a combination of the two1tsppure vanilla extract1/2Tbsppumpkin pie spice1tspground cinnamon1/2tspfine sea salt3large eggsat room temperature
Topping:
1Tbspmaple syrup1 1/2tsppure vanilla extract2/3cupcoconut sugar1/4tspfine grain sea salt1 1/4cuppecanschopped
Instructions
Prepare the crust first. The dough will need to chill for at least 1 hour, and can also be made the day before to chill overnight.In the bowl of a food processor, pulse together all the crust ingredients except for the egg, then add the egg and pulse until a dough forms. Gather the dough into a ball, wrap it in plastic wrap and chill in the refrigerator for at least one hour.Once chilled, preheat your oven to 375° F. Lay out a sheet of parchment and sprinkle all over with tapioca flour. Place the chilled dough on top, sprinkle with more tapioca and cover with a second piece of parchment paper. Roll the dough into a 11-12” disk.Remove the top piece of parchment and place your pie dish upside down on the dough. Carefully flip the dough into the pie dish – it will break, but it can be easily repaired. Remove the top piece of parchment and repair the dough to fit in the pie dish.Either crimp the ends or press with a fork, then place in the freezer for 10 minutes before pre-baking.To pre-bake, you can use pie weights (on top of parchment) or prick several small holes in the crust with a fork. Bake the crust for 10-12 minutes or until just set. Remove and allow it to partially cool while you prepare the filling.Prepare the filling: In a large bowl, whisk together all the filling ingredients, except for the eggs. Then, whisk in each egg one at a time, careful not to overmix.Place the pie dish on a baking sheet and pour the filling into the crust. Bake for 15 minutes, then cover loosely with foil to avoid the crust browning too much and continue to bake until the filling is just set in the center – about 25-30 more minutes.While the pie bakes, make the praline topping. In a small bowl, stir together the maple, vanilla, coconut sugar, salt, and pecans. After removing the pie from the oven, sprinkle the topping evenly over the pie, loosely cover with foil, and continue to bake another 12 minutes.Remove from the oven and place on a wire rack to cool completely to room temperature. I recommend refrigerating the pie for about 30 minutes before serving because it’s easier to slice this way. You can also store the pie for up to 2 days in the refrigerator, covered, before serving. To serve, slice and top with a dollop of coconut whipped cream if desired. Store any leftovers in the refrigerator for up to 4 days. Enjoy!
Nutrition
Calories: 467kcalCarbohydrates: 46gProtein: 7gFat: 31gSaturated Fat: 11gCholesterol: 65mgSodium: 579mgPotassium: 267mgFiber: 4gSugar: 27gVitamin A: 7161IUVitamin C: 2mgCalcium: 83mgIron: 3mg
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Want More Paleo Fall Desserts? Try One of These!
Classic Pumpkin Pie
Glazed Apple Bundt Cake
Pumpkin Coffee Cake
Apple Cider Donuts
Chocolate Pumpkin Cheesecake {Vegan}
Pumpkin Crumble {Vegan}
Pumpkin Cookies with Maple Cream
Paleo Pumpkin Spice Latte Bars
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