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Pumpkin Pie with Sticky Pecans

This perfect Pumpkin Pie with Sticky Pecans will stun you with its beauty and win you over with its taste! Its creamy sweet pumpkin filling pairs nicely with some fluffy coconut whip cream-yum! Your guests will never ever guess it's gluten free, grain free, paleo, and healthy! Your holiday spread will not be complete without this one!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 people
Author Kelley


  • 1 Perfect Paleo Pie Crust
  • 1 15oz. can pumpkin
  • 3 pasture-raised eggs
  • 2/3 cup full fat coconut milk
  • 1/4 cup cane sugar (or coconut sugar)
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla
  • 1 teaspoon pumpkin pie spice
  • 1 pinch Himalayan salt
  • 1/2 cup pecans, whole (sticky pecans)
  • 2 tablespoons grass-fed butter (or ghee)
  • 2 tablespoons coconut sugar


  1. Preheat oven to 350 degrees F.
  2. Combine the pumpkin, eggs, coconut milk, maple syrup, sugar, vanilla, pumpkin pie spice and salt in a food processor (or use hand blender). Mix to combine unit smooth.
  3. Pour the pumpkin pie mixture into the pie crust.
  4. Place the pie in the oven for 45-50 minutes at 350 degrees F, or until a toothpick inserted in the center comes out clean. If your crust is browning too fast cover it with foil.

  5. Meanwhile combine the butter and coconut sugar in a saucepan over low heat.
  6. Using a rubber spatula mix the butter and sugar vigorously until the sugar melts and a thick syrup forms.
  7. Add the pecans and stir to coat.

  8. Place the sticky pecans on parchment to cool, and make sure they are separate from on another so they don't stick to each other.
  9. Once the the pie in finished baking remove and let it cool for at least 10 minutes on a wire rack. 
  10. Top your pie with pecans and set it in the fridge to cool, until you are ready to serve.