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Pecan Pie

Cooking Time:

60 Minutes


8 Slices

About the Recipe

November is here! Time to start craving those sweet, heavy, and unctuous fall classics like Pecan Pie.

Pecans help build healthy reproductive tissue, nervous tissue, and bone tissue. They are a natural laxative and nervine. Maple syrup acts as a demulcent to damaged mucus membranes and is a good natural sweetener for all doshas, especially Vata and Pitta. This recipe is also loaded with chia seeds, flax seeds, and spices such as ginger powder, freshly ground cardamom powder, and cinnamon which further supports healthy digestion and bowel movement. And we all need good elimination during the holiday season....

This recipe is pacifying for Vata. Nuts can be a little too heating for Pittas and too heavy and oily for Kaphas. Option to substitute coconut flakes for some of the pecans, increase the amount of cardamom, and add a dash of rosewater if you are Pitta...YUM. Kaphas can increase the amounts of spices in this dish to support their slower/ sluggish digestion when consuming this meal. Regardless of your dosha, this pecan pie recipe is way healthier than your standard processed sugar and butter pecan pie recipe. So eat the damn pie...and enjoy yourself!


Pie crust:

  • 2 tbsp ghee, melted

  • 1 tbsp ground flax seed

  • 2 tbsp water

  • 1 cup almond flour

  • 1/2 tsp salt


  • 3 tbsp chia seeds 

  • 1/3 cup water (add more if needed)

  • 1 cup maple syurp 

  • 1 tsp vanilla extract 

  • 1/3 cup ghee, melted 

  • 1/2 tsp salt 

  • 1/4 tsp ginger powder

  • 1/2 tsp cardamom seed, freshly ground

  • 1 tsp cinnamon powder

  • 1 cup pecans halves, chopped 


1. Preheat oven to 350 degrees Fahrenheit.

2. Begin by making the crust. Add the ground flax seed and water to a small bowl. Mix together, set aside, and allow for the mixture to thicken for about 5 minutes.

3. Add the remaining ingredients for the pie crust to a mixing bowl and whisk together. Then add the soaked ground flax seed (flax egg). Stir until combined.

4. Grease the pie pan with coconut oil.

5. Place crust into a standard 9-inch pie baking tin and use fingers to evenly spread apart.

6. Bake for 12-15 mins or until the inside edges are golden brown.

7. Once the crust is done, remove it from the oven and increase the temperature to 375 degrees Fahrenheit.

8. Begin to make the filling by soaking the ground chia seeds in the water until the mixture thickens (about 5 minutes). 

9. In a medium mixing bowl, mix the maple syrup, vanilla extract, ghee, salt, ginger powder, cardamom powder, and cinnamon. 

10. Whisk in the soaked chia seeds. Then, stir in the chopped pecans. 

11. Add mixture to the pie crust and bake at 375 for 30-40 minutes. Enjoy warm with a dash of cinnamon and dairy or non-dairy organic whipped cream.

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