Thanksgiving is quickly approaching….where has November gone?  I just remember it being Halloween and now it’s almost turkey day!  Thanksgiving is probably one of my favorite holidays.  It’s that time I get to be in the kitchen cooking for those I love while listening to holiday music and the Macy’s Parade going on in the background.  I love it!  In my pre-Paleo days my husbands favorite dessert to have on Thanksgiving was Pecan Pie but when I went paleo I banned it from the table….I know I’m a mean wife!  But really I was the one that made it and if it wasn’t made it wouldn’t be made.  I love the hubby but cooking and baking isn’t his forte….except maybe breakfast.  He can make a great breakfast.  Any way, when developing and trying to come up with recipes for Paleo Sweets and Treats my husbands main and #1 request was a Paleo Pecan Pie.  Since I love him so much I decided I owed him his beloved Pecan Pie.  With many trial runs I got it just right….it happened to be the day before Thanksgiving last year too.  Perfect timing to say the least.  And now I get to share it with you!  If you haven’t picked up a copy of the cookbook yet it makes for the perfect “wish list” for the holidays.  I am also working on a week of giveaways on the first week of December (which will be here soon!) and a cookbook or two might be up for the winnings.

A couple other things going on that I wanted to share with you all before digging into the recipe:

This Saturday, November 23rd if you live in the Charlotte, NC area I will be at CrossFit Dilworth with cookbooks to sign.  If you already have one I would love to sign it for you and meet you.  CrossFit Dilworth is putting on a WOD to help fight Domestic Violence so you can support the cause and also see some amazing crossfit athlete’s do their thing.  You might also get a sneak peek at what I have been working on behind the scenes too.  You will be the first to see too! Come out, I would love to meet and chat with you all!

Breaking Muscle nominated Paleo Sweets and Treats as one of the Best Paleo Cookbooks of 2013!  So honored to make the list with some of my favorite Paleo peeps!  Check out the list to make sure these are on your wish list too.

As mentioned above, the first week of December will be about GIVEAWAYS!  Stay tuned!


Maple Cinnamon Pecan Pie

Yield: Makes 1 9-inch pie

Serving Size: (about 8 servings)

Maple Cinnamon Pecan Pie

Pecan Pie is one of my husband’s all time favorite holiday desserts so it was a must have to turn Paleo. This version received an thumbs up from my husband and best of all it doesn’t use the many cups of sugar and corn syrup of the traditional version. A winner for everyone!


  • Crust:
  • 1 ½ cups almond flour
  • ½ cup hazelnut flour
  • 4 tablespoons coconut flour
  • ½ teaspoon ground cinnamon
  • ½ teaspoon unflavored gelatin
  • ¼ teaspoon sea salt
  • 2 medjool dates, pitted
  • 1 tablespoon raw honey
  • 1/3 cup coconut oil, melted
  • Filling:
  • 4 eggs
  • ½ cup maple syrup
  • 3 dates, pitted and mashed
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 ½ cups pecan halves


  1. Preheat oven to 350 degrees.
  2. To make crust, place almond flour, hazelnut flour, coconut flour, cinnamon, gelatin and sea salt in the bowl of a food processor and pulse to combine. Add dates, honey, and coconut oil and process again until a dough forms. Press the dough on the bottom and up the sides of a 9-inch pie plate or pan. Place the crust in the refrigerator to chill for 30 minutes.
  3. To make filling, in the bowl of a food processor or blender add eggs, maple syrup, dates, coconut oil, vanilla extract, and cinnamon and process until smooth.
  4. Remove pie crust from freezer or refrigerator, pour filling in and arrange pecan halves on top. Place pie onto a baking sheet and cover the edges of pie with a pie shield or aluminum foil. This will insure the crust does not burn. Bake pie about 40 minutes, the center should still be a little wobbly. Allow to cool completely before serving.
  5. Serve with Vanilla Coconut Ice Cream
  6. Pie is best kept covered in the refrigerator up to 4 days. Pie can also be frozen up to 45 days and defrosted to eat later.

9 Responses to Maple Cinnamon Pecan Pie

  1. Sasha says:

    OMG, I can’t wait to make this! Question: are the dates necessary in the crust and pie filling? Do they act as a “sticky binder”….or can I skip them and use another sweetener of choice? Thanks!

  2. Rochelle says:

    This looks so yummy, but I don’t have any hazelnut flour. Could I substitute it with something else?

  3. Amanda says:

    I used a chocolate crust from another recipe (Elana’s Pantry) and this filling. It was really good! I think I should’ve cooked mine for 35 mins b/c the middle wasn’t wobbly at all, but still delicious. Thanks for the recipe!

  4. MDelicious says:

    Hi Rochelle, You can use almond flour to substitute. :)

  5. Heidi says:

    This was a wonderful addition to our Thanksgiving meal! Thank you sooo much for the recipe!

  6. Cristi Perkins says:

    This looks amazing!

  7. MDelicious says:

    Hi Sasha,
    You can use another sweetener – like honey or maple syrup – as a replacement for the dates. :)

  8. […] So what do you do? You make pie. Now, this is not a traditional recipe, but the prospect of a Paleo Maple Cinnamon Pecan Pie sounded too good to […]

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