Paleo Pecan Pie
This pecan pie is deliciously sweet and perfectly rich. You are seriously not going to believe this healthier Paleo Pecan Pie is made without corn syrup and processed sugars! My recipe is packed with all the rich, creamy, quintessential pecan pie flavors, without the bad-for-you ingredients.
This Paleo Pecan Pie is simple to create. In fact, you can make everything from the crust to the filling in about 20 minutes. Not bad timing for a pie from scratch. Leave all the time-consuming holiday prepping for your turkey and sides!
This post is sponsored by Sincerely Nuts. All opinions are my own. Also, as an Amazon affiliate, I earn on qualifying purchases. As always, these opinions are my own and I will never recommend anything I wouldn’t use myself. You can find my disclosure here.
My favorite part about this Paleo Pecan Pie is the way the sugars caramelize on top. I mean look at this next picture. It is the PERFECT crisp layer to top your pie. So how do you achieve this perfect pie topping? Simply pour the filling OVER the pecans when adding them to the pan. The pecans will float to the top, covered in maple syrup and coconut sugar, allowing the sugars to crisp and give the pecans an extra level of sweetness.
Cooking Tips:
- The recipe for the pie crust is HERE!
- Don’t worry about the pecans going into the pie before the filling. (See note above!) THE PECANS WILL FLOAT TO THE TOP! This will give the top of the pie that perfect crunch with caramelized sugar pecans.
- After removing the pie from the oven it will still have a slight giggle. Totally normal. You want it to giggle, otherwise it will overcook. The pie will continue to set when you place it in the fridge.
- When it comes to serving the pie, run a knife under hot water to help slice the pecans through so they don’t crumble.
My money saving tip for this recipe is get your pecans in bulk. I used Sincerely Nuts brand as you can purchase their products in bulk. However, if you're in a pinch, and need to get your nuts and can't wait for shipping, look in the bulk section at your local grocery store. I used to purchase my nuts pre-bagged in the baking isle. However, I later learned it is SO much cheaper to go to the bulk isle (usually by the bins with the candy) and bag it myself. It's so much cheaper this way guys! Buy bulk!
Thanks for Stopping By:
If you are on the lookout for more Thanksgiving inspired recipes check out my Best Ever Cranberry Sauce!
As always, I’d love to hear how you enjoyed my Paleo Pecan Pie Recipe. So don’t forget to comeback and tell me what you think!
Paleo Pecan Pie
Ingredients
- 1 cup coconut sugar
- 1 tbsp arrowroot powder
- 1/2 tsp salt
- 1 cup pure maple syrup
- 1/3 cup coconut oil or ghee
- 3 large eggs
- 1 tsp vanilla
- 1 cup (heaping) pecans raw
Instructions
- Pre-heat the oven to 350 degrees.
- Create pie crust (using recipe link above). Roll out dough and place in pie pan.
- Add all the ingredients except pecans into a large bowl.
- Whisk ingredients together until combined.
- Dump pecans on top of the pie crust.
- Pour the filling on top of the pecans.
- Lightly cover the pie with foil or parchment paper.
- Place pie in the oven for 30 minutes.
- Remove the foil or parchment paper. Continue cooking for another 20 minutes.
- Place in the refrigerator for at least 3 hours or overnight to set.
- Serve and Enjoy!
Notes
- Don't worry about the pecans going into the pie before the filling! The pecans will float to the top. Pouring the filling on top of the pecans will coat them and the sugar will be able to caramelize on top of the pecans giving it the perfect crunch layer.
- After removing the pie from the oven it will still have a slight giggle. This is perfect, it will set over the next few hours in the fridge.
- Cutting the pie will be easiest if you run a knife over hot water to help slice the pecans through without them crumbling!
I am excited to share with you my beloved Double Chocolate Walnut Brownies recipe! Can you see how FUDGEY they are on the inside?! Seriously, these are incredible. 
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