Salty Maple Pecan Pumpkin Pie

This pie is loaded with flavor and nutrients! From the nuts and seeds, to the coconut and pumpkin to the lemon!

“Your taste buds really get activated with this dessert...just the right amount of acid, salt, and fat to make the palate sing.”

You don't even need any cream with this, but if you really want it, pop open a can of full fat coconut milk and let it sit in the fridge overnight. 

Scoop off the firmer part, and sweeten it with a couple drops of liquid stevia, maple syrup, or honey, and a dash of vanilla, and whip it up or just stir it well. 

I normally don't bake with anything that affects my blood sugar, even maple syrup. But Thanksgiving is one day of the year, and holds a special place in my heart, so I thought I would bend the rules a bit.

Hope you enjoy!

 
Keto paleo dessert
 

 Salty Maple Pecan Pumpkin Pie

Ingredients

Crust

  • 1 ½ cups toasted walnuts

  • 1 cup coconut flour

  • 8 pitted dried dates, soaked in hot water for 20 minutes then drained 

  • Zest of 1 lemon 

  • 2 teaspoons lemon juice

  • 2 tablespoons maple syrup

  • 2 teaspoons cinnamon, toasted until fragrant

  • ½ cup melted coconut oil

 

Filling

  • 1 can pumpkin puree

  • 1 cup sunflower seed butter 

  • ½ cup coconut milk 

  • ½ cup toasted hazelnuts or macadamia nuts

  • 1 tablespoon pumpkin pie spice

  • ¼ cup maple syrup 

  • 2 teaspoons vanilla

  • Zest of 1 lemon 

  • 1 tablespoon lemon juice

  • 1 egg 

 

Topping 

  • 1 cup pecans

  • 2 tablespoons maple syrup

  • ¼ teaspoon salt

 

Directions

1.     For the crust, process all crust ingredients in a food processor except for the coconut oil. Pulse the machine as you add the coconut oil in a stream.

2.     Press the crust into a standard pie plate and bake for 20 minutes on 350 degrees.

3.     For the filling, add all filling ingredients to the food processor and blend until smooth. 

4.     For the topping, combine the pecans, maple syrup, and salt in a bowl.

5.     Pour filling into the pie shell.  Scatter the maple pecans on top and bake on 325 degrees for 45 to 60 minutes. 

6.      Allow the pie to cool for 2 hours, and several more hours in the fridge. It will be ready to eat after 2 hours though. Enjoy!

 
Keto paleo dessert
 
 
Paleo Lifestyle, RecipesMaria Cooper