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Pumpkin Pie with Pecan Crust {GAPS, Paleo & Primal}

Affiliate Disclosure | in Recipes | by | with 45 Comments

“Easy As Pie” – What Does That Mean???

Growing up, I watched my mom and three aunts roll, dust, and whip their way to pie perfection. Flaky crusts, sumptuous filling and satisfied bellies were the order of the day. It looked ANYTHING but easy. Where did this expression come from???

Not only do I have to figure out how to celebrate GAPS-style this year, I have to figure out how to do it without my mommy. Can you hear me whining over here? I want my mommy!

Are you in the same boat? Do you need to stick to GAPS over the holidays and/or want your mommy to help stuff the turkey? I can’t do anything about the turkey, but I can tell you that pie is easy!

It’s as easy as . . . pie


P.S. Katja Swift inspired this crust recipe and Kirsten V. is the brilliant woman who figured out how to convert my pumpkin pie porridge into pie filling. Thank you, mamas!

Katja’s Crust Ingredients {Makes 2 Crusts}

  • 3 eggs, preferably pastured
  • 2 tablespoons plus 1 teaspoon honey
  • 2 tablespoons plus 1 teaspoon ghee or butter
  • 1 1/4teaspoons cinnamon
  • 1/4 teaspoon unrefined sea salt
  • 2 – 4 cups pecans


  1. Add all ingredients except 2 cups nuts to the food processor and blend. Check the consistency – it should be a thick paste. Add pecans incrementally until paste consistency is reached.
  2. Grease two pie plates. Put the crust mix into the pie plate and mush it with the back of a spoon or your fingers until it is smooth and flat across the bottom and sides of the pie plate. Smooth just a tad over the lip of the plate but not all the way . . . nut crusts have a tendency to burn easier and all you’ll get for your effort is a burnt edge that’s stuck to the pan.  Don’t worry, it will still be pretty and delicious! Repeat with other pie plate.
  3. Put the crusts into the oven at 350 degrees for 10 or 15 minutes. Then put it aside until you are ready to pour in the pie filling.

Kirsten’s Filling Ingredients:


  1. Preheat oven to 350 degrees.
  2. Cut pumpkin in half and scoop out seeds. I’ve found that an ice cream scoop works well for this. Don’t throw the seeds away! Check out this recipe for roasted pumpkin seeds with chili & lime from Jenny at Nourished Kitchen. They are my fave GAPS-friendly movie snack!
  3. Place pumpkin halves cut side down in a baking dish and add 1/4 inch water.
  4. Remove from the oven when you can easily pierce the shell with a fork (about 45 minutes – 1 hour)
  5. Scoop out the flesh and place in a food processor or blender. Puree until smooth, adding some of the coconut milk if necessary to thin it out enough to blend.
  6. When the puree is ready, add the rest of the coconut milk, eggs, honey and spices. Add filling to pie crusts and bake at 350 for 45 minuts to one hour. If you have one of these pie crust protectors, awesome. If not just use some foil (eek! I know!)
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45 Responses to Pumpkin Pie with Pecan Crust {GAPS, Paleo & Primal}

  1. Jenni Wiehoff-Hulet via FB says:

    YES…looks awesome.

  2. Julie Lucas Enlow via FB says:

    You’ve almost convinced us to take the GAPS plunge with your superior recipes!

  3. Rebekkah Smith says:

    Yummy! My pumpkin pie recipe is very similar, except I use regular raw milk instead of coconut milk. The pecan crust is sooooo much tastier than an old fashioned pie crust!

  4. Stacy Dexter via FB says:

    I’m very much looking forward to your recipes!

  5. Christin says:

    I’ve recently cut out *deep breath*….wheat/gluten, dairy, sugar, caffeine, and most high GI foods because I am working with a naturopath to figure out some food allergy issues. That first day, I was craving dessert like a crazy person, and I made a pie very similar to this. I was so pleased with how the nut crust turned out! Thanks for posting and for reminding us that delicious desserts don’t have to involve wheat products!

    • Heather says:

      Wow, that’s quite a list, Christin! So glad you are looking at the bright side . . . there IS so much delicious food that can be made without dairy/wheat/sugar if needed!

  6. Kirsten says:

    Ooh! Can’t wait to make it with the pecan crust! I’m sure my family won’t mind being guinea pigs for dessert! 😉 Also, a tip from my pie-maker-exfraoidinaire mom, bake pies on the very bottom rack of the oven to help the bottom and middle cook at the same speed as the top. Helps with keeping the crust from burning too. :) And I got the idea to add eggs to the porridge recipe from someone else…but thanks for the credit! Hehe.

    • Heather says:

      Ahh, thanks for the tip, Kirsten. I will try that!

    • Brenda says:

      If I was baking a regular flour crust, I would agree with you, the pie would cook on the bottom rack. But like the recipe says, nut crusts burn easier so they shouldn’t be baked that close to the source of heat.

  7. Kari R. SaintLouis via FB says:

    Wow! I will give this a try and get dome feedback on the big day. Love there are so few ingredient.

  8. Mommypotamus via FB says:

    Haha, Julie Lucas Enlow! Between this and my fave GAPS key lime pie recipe it really is hard to feel deprived 😉

  9. Mommypotamus via FB says:

    Stacy Dexter – Good! I’ll keep ’em coming!

  10. Mommypotamus via FB says:

    Kari R. SaintLouis – I’d love to hear what they say!

  11. Melanie says:

    How do you use the foil, exactly? I tried a version of pumpkin pie with pecan crust recently and the crust did burn. I’d be interested to try it again, though!

    • Heather says:

      I taped a bunch of thin strips of foil together in a circle and laid it over the crust edges. A crust protector is on my Amazon wishlist :)

  12. Kari R. SaintLouis via FB says:

    No one in my fam even knows what GAP is…but paleo book has been passed around. The cool thing is most dont even notice much of a difference in food. Been enjoying you hints to add avocado and coconut milk and liver into kids diets. Feel very sneaky! Kids like helping at the juicer and beginning to when them over.

  13. Mommypotamus via FB says:

    Love it, Kari R. SaintLouis! We often tell people that we are Paleo because it’s easier to explain 😉

  14. Genevieve Mama Natural says:

    Great series Heather! Looks delish!

  15. Zane says:

    I fell in love with your Pumpkin Porridge a week or two ago, and my grand plan for this beautiful Saturday morning was to make that porridge into a pie… You’ve done it for us, thank you! You’ve saved my kitchen & my weekend, no doubt!

    • Heather says:

      Awww, thank you for this lovely comment! I almost didn’t post that porridge because it was too “easy” – but I guess sometimes simplicity is best!

  16. More Recipes for a GAPS Thanksgiving Feast « The Mommypotamus says:

    […] requires some creativity, but it’s totally doable! Just ask my family, who scarfed down two pumpkin pies, two batches of stuffing with cranberry sauce, fauxtatoes and half a pan of honey-glazed […]

  17. Amy says:

    I assume that I can use unroasted almonds instead? We are not pecan fans

  18. Amy Rhodes McClellan via FB says:

    I assume we can use almonds instead of pecans????? We are not pecan fans

  19. Mommypotamus via FB says:

    Amy Rhodes McClellan – I have not tried it, but I don’t see why not!

  20. beth says:

    Neato! Thanks for this recipe. I assume ideally you would soak and dehydrate the pecans first to neutralize the anti-nutrients, right?

  21. Kari R. SaintLouis via FB says:

    Im going to try it with walnuts, a neighbor bought some wholesale and raw….we shall see. Mom is excited to try it out.

  22. My First GAPS Thanksgiving in Review | Too Many Jars in My Kitchen! says:

    […] good for you, too.  I’ve since made more of it and even topped some cupcakes with it.  The pumpkin pie had a great flavor, but I think the crust was too thick.  It would have been better if I […]

  23. Becky @ Pure Vitality says:

    I’m running out of ink printing all these yummy recipes. Incredible! I’ll let you know how the family reacts to all these ‘sweets’! thank you so much

  24. Jennifer says:

    This looks great! I’m thinking of making it for my daughter’s 2nd birthday this week. Can the crust be made without the butter? I can’t do dairy. I was thinking maybe coconut oil in it’s place?

  25. Melissa says:

    What type of pie crust protector did you buy? I was looking on Amazon for a stainless steel one and I only found aluminum or silicone. Thanks!

  26. Melissa says:

    One other question- are the filling ingredients also for 2 pies? I’m planning to only make one pie, so can I just half both the crust and filling ingredients?

  27. Vanessa says:

    It says 2-4 cups of pecans… Is that 2 to 4 cups, 2 times 4 cups (8cups) or what. Sorry, I, baking deficient

  28. Pie, Piggies, and a Perfect Break | Tales of a Freckled Lifter says:

    […] (adapted from this delicious recipe) […]

  29. Daniel says:

    So when the puree is ready it should be about 3 cups of puree for each pie?

  30. Free Paleo Diet Book says:

    […] rinsed hulled and sliced -1/2 pound seedless green grapes -1/2 pound seedless red grapes -3 bananas peeled and sliced -1/2 pound blackberries or blueberries (to taste) -small amount of honey (topping to taste) […]

  31. Martha says:

    This pumpkin pie recipe is BEAUTIFUL.
    I subbed the coconut milk (it only needed to be gluten free for my Celiacs) and it turned out better than I could have ever dreamed.
    I wonder if anyone has ever used almond flour instead of pecans?

  32. Creative Ways to Add Vegetables to Breakfast feedly | Di tutto un po' says:

    […] Squash CustardPumpkin Souffle – (Not a custard really, but I do not have a souffle category)Pumpkin Pie PorridgeBrowned Butter + Cardamon Carrot […]

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