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Carrot Pumpkin Pecan Pie

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Carrot Pumpkin Pecan Pie is a delicious pie and is Kaufmann 1 friendly. The topping is Kaufmann 2. If you want to keep the Carrot Pumpkin Pecan Pie completely Kaufmann 1 leave the topping off.


Pumpkin Pecan pie:
1 pound carrots (1 ½ -1 ¾ cup pureed carrots)
1 (13.66 oz) can full fat coconut milk
2 tablespoons coconut oil
1 tablespoon organic vanilla extract
2 organic eggs
3 tablespoons xylitol
2/8 – 3/8 teaspoon organic KAL powdered stevia
1/2 cup buckwheat flour
2 tablespoons arrowroot starch/flour
2 teaspoons corn-free baking powder
1/2 teaspoon sea salt
1 ¼ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon ground cloves
¼ teaspoon ginger
¼ teaspoon nutmeg

Pumpkin Pecan pie topping:
1 cup finely chopped pecans
¼ cup coconut palm sugar
2 teaspoons coconut nectar or raw honey
1 teaspoon organic vanilla extract
pinch of sea salt


6 Peel carrots. Cut into 4 inch sticks.
7 Steam for 5-10 minutes until soft when pricked with a fork.
8 While carrots are cooking, mix dry ingredients in a small bowl (xylitol, stevia, buckwheat flour, arrowroot starch/flour, baking powder, sea salt, cinnamon, allspice, cloves, ginger, nutmeg) and stir to incorporate.

9 Puree carrots once soft, until smooth in a blender or food processor with ½ can of the coconut milk. Once smooth add the other ½ of coconut milk, coconut oil and vanilla.

While letting carrots cool down for a few minutes, preheat the oven to 350 degrees. Liberally grease a 9 inch glass pie plate with coconut oil.Once carrots have cooled down add eggs and dry ingredients to the carrot mixture. Process until well incorporated and creamy. Pour into the prepared pie dish. Put pie on a cookie sheet lined with parchment paper in case anything spills over. Bake on the center rack of the preheated oven for about an hour until done.

Tip: Set timer for 30 minutes. After 30 minutes cover the outer part of the pie with a pie guard or foil, so it doesn’t get too brown. Set timer for another 20 minutes, then add nut topping. Set timer for 10 minutes to finish cooking with nut topping. When a toothpick is inserted and comes out clean, it’s done. For the topping: While pie is baking, combine pecan topping ingredients into a medium bowl and combine very well. Use fingers if needed to ensure that ingredients are well blended. Cool pie completely on wire rack, at least 2 hours. Pumpkin Pecan Pie will fall slightly when cooled. Cover and chill in the refrigerator until serving.

Quick notes:
Pie can be refrigerated for up to 3 or 4 days.

I preferred the texture of the pie using a high-powered blender like a Blend-tec or Vitamix over a food processor, but both work. This delicious pie is Kaufmann 1 friendly. The topping is Kaufmann 2. If you want to keep the pie completely Kaufmann 1 leave the topping off. I sugest using 3/8 teaspoon stevia without the topping. I like 2/8 teaspoon with the nut topping. Dice pecans very fine. The nut topping comes tastes and looks better if you do so. Enjoy your Pumpkin Pecan Pie.

Related Recipes:

Carrot Cake

Apple Pie


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