Recipe: Pecan Crusted Pumpkin Pie SCD/GAPS

pumpkin pie, pecans, Thanksgiving pie, whipped coconut cream

It’s that time of the year when pumpkins are everywhere and pumpkin dishes abound. What would Thanksgiving be without pumpkin pie? This is a simple, whole, nutritious, you-could-eat-it-for-breakfast pie.  This pecan crusted pumpkin pie has a wonderfully crispy crust with the buttery flavor of the pecans that is reminiscent of graham cracker crust. Filled with fresh cooked pumpkin it is totally satisfying and a great way to top off a seasonal meal!

Check out my video for making this crust in my apple crisp recipe! It is exactly the same crust and the video shows you how to make it.

Pecan Crusted Pumpkin Pie






  1. Drip the cooked pumpkin in a strainer with a bowl underneath for an hour to get out excess liquid
  2. In a food processor puree the pumpkin, all the spices and the eggs
  3. Add the coconut milk or cream and mix


  1. Measure out the nuts and in a food processor grind them to a nut butter
  2. Add the oil, honey, vanilla and process
  3. Add the coconut flour and process until it combines and it becomes a ball
  4. If it is too soft add a little more coconut flour 1 teaspoon at a time until it becomes a ball
  5. Press the crust batter into a large pie plate

Putting it all together

  1. Pour the filling into the pie crust
  2. Bake in a 350 degree F oven for 45 – 50 minutes
  3. If the crust is getting too dark cover the pie with a piece of foil or other oven safe method and continue to bake until it is set
  4. Cool and then refrigerate
  5. This may be served warm or cold with toppings such as fresh whipped cream, coconut whipped cream, yogurt, etc.

This post is shared at: Real Food Holidays, Sugar-Free Sunday, Savory Sunday, Monday mania, Homestead Barnhop, Real Food 101, Mangia Monday, Meatless Monday, Melt in Mouth Monday, Homemaker Monday, Meatless Monday, Tasty Tuesday Tidbits, Tuesday at the Table, Tempt my Tummy Tuesday, Hearth & Soul Hop, Traditional Tuesday, Tasty Tuesday, Slightly Indulgent Tuesday, Tasty Tuesday, What’s Cooking Wednesday, Real Food Wednesday, Healthy 2Day, Gluten-Free Wednesday, Sustainable Ways, These Chicks Cooked, Mommy Club, Full Plate Thursday, Simple Lives Thursday, Fight Back Friday, Fresh Bites Friday, Sunday School, Real Food Wednesday, Allergy Free Wednesday

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Leave a Comment

  • John Amrhein November 21, 2011, 11:42 am

    Very timely – I think I will make this for Thanksgiving. It looks delicious!

  • Magda November 21, 2011, 3:42 pm

    This looks yummy!! FYI: if you roast your pumpkin/squash you probably won’t have to drip it. I usually steam mine so it is a bit more watery.

    • Jill November 21, 2011, 4:25 pm

      Hi Magda,
      I do roast or bake it — the same for butternut squash. I find that even if it doesn’t seem watery, there is a lot of water that comes out when it is left to strain for a while. It is just my preference — it is not essential to drip it.

  • Anonymous November 22, 2011, 3:49 am

    Sounds so delicious!  Glad you are sharing some great GF options for Thanksgiving.

  • Judi @ Frugal Frolic November 23, 2011, 4:28 pm

    I’m visiting from Hearth and Soul Blog Hop. This recipe sounds wonderful! Thanks for sharing!

  • Kendahl @ Our Nourishing Roots November 23, 2011, 9:18 pm

    I’m going to try making this with sour cream in the filling instead of coconut.  I’ll let you know if it works!

  • Jill November 23, 2011, 10:55 pm

    Hi Kendahl,
    Yes please let me know — sounds great!

  • Miz Helen November 26, 2011, 10:20 pm

    Jill, that crust looks like it would taste great with that great pumpkin filling. Hope you are having a great holiday week end.  Thank you so much for sharing with Full Plate Thursday and hope you will come back soon!
    Miz Helen

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  • Traci November 29, 2013, 2:42 pm

    Just made this for Thanksgiving (we’re on GAPS). I ran out of pecans so used 1/3 walnuts – yum! The rim of the crust definitely burnt (I cut it off) and I’ll be sure to cover it next time. The outside of the whole crust burnt but it still tasted fine. Also, I had plenty of extra crust dough. I roasted my own pumpkin and wish I’d put more honey in. I could see how this would be enough honey with butternut though. Topped it with cashew whipped cream and it was quite satisfying. Thanks for the recipe!

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  • Peggy November 28, 2014, 3:36 pm

    I made this recipe and used a combination of pecans and cashews. I thought I could bake it uncovered for about half the time and then cover it to protect the crust from burning. But the nut crust burnt quickly, not just the upper rim, but the entire outer part of the crust. I think next time I will try cooking it at 325 for a longer time. My guests really enjoyed this recipe for Thanksgiving yesterday, although I would have liked it a little sweeter. We served it warm with coconut milk ice cream on top. Thank you!

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