Decisions can be hard. Like whether to have a slice of pumpkin pie or pecan pie. Who wants to make a decision like that?!? Well, now you don't have to because you can have all the deliciousness of both pies in one bite with this pumpkin pecan pie. It's pumpkin pie covered with a thin layer of pecan pie filling - the best of both worlds and sure to please everyone at your holiday table!
Want to save this recipe? Enter your email below and we will send it straight to your inbox!
You will also be added to our weekly email list.
Why You'll Love This Pumpkin Pecan Pie Recipe
- It's really easy to make with just a few ingredients in each filling.
- It's gluten free and dairy free.
- It can be made in a homemade or store bought crust.
- It doesn't use sweetened condensed milk or corn syrup
Each layer of this pumpkin and pecan pie requires only a few simple ingredients. We aren't using condensed milk or corn syrup to keep things as easy as possible.
For the pumpkin pie layer:
- Eggs - Pumpkin pie is a custard type pie that depends on the eggs setting to solidify and make a nice smooth filling. If you're looking for an egg free recipe, I'd recommend this vegan pumpkin pie.
- Pumpkin Puree - not pumpkin pie filling. Pumpkin pie filling, which comes in a very similar can, already contains sugar and spices so it cannot be used as a 1 to 1 replacement. If you don't have pumpkin puree, you can also used mashed butternut squash.
- Non-Dairy Milk - I've used unsweetened coconut milk here, but any non-dairy milk will work. If you're not dairy free, use whole milk in the same measure.
- Light Brown Sugar - Brown sugar provides that little extra bit of caramel flavor that blends wonderfully with the pumpkin, spices and pecans.
- Salt - The salt helps balance and enhance the sweet flavors in the pie.
- Pumpkin Pie Spice - This is the crucial ingredient to get that traditional pumpkin pie flavor.
For the pecan pie layer:
- Light Brown Sugar - Again, brown sugar provides a bit of a caramel flavor to compliment the pumpkin, spices and pecans.
- Maple Syrup - Syrup is used in place of corn syrup and adds a hint of maple flavor that is just delicious.
- Egg - Like pumpkin pie, pecan pie is also a custard pie that relies on eggs to get it's well-known texture.
- Vanilla - This extract sweetens the flavors of the pie.
- Salt - To balance and enhance the sweet flavors in the pie.
- Pecans - I use roughly chopped pecan halves. You can use them unchopped if you prefer. If you don't like pecans, I suggest replacing them with walnuts in the same measure.
Substitutions & Variations
- Not Dairy Free - use whole milk in place of dairy free milk.
- No pumpkin puree - Replace it with mashed butternut squash in the same measure.
- No pumpkin pie spice - If you don't have a jar of the premixed blend, you can make your own.
- No maple syrup - Swap it with corn syrup or honey in equal measure.
- No pecans - Replace pecans with walnuts in the same measure.
How to Make a Pecan Topped Pumpkin Pie
- Step 1: Prepare your pie crust. It is not necessary to blind bake.
- Step 2: Combine all of the pumpkin filling ingredients in a large bowl. Whisk together or mix with a hand mixer until smooth. Pour into prepared crust and bake for 25 minutes.
- Step 3: While the pumpkin layer is baking, prepared the pecan pie layer. Combine all of the ingredients except the pecans into a large bowl. Whisk together or beat with an electric mixer. Add the pecans into the liquid and fold together to coat the nuts.
- Step 4: Gently pour the pecan topping over the partially baked pumpkin pie. Return to the oven for another 20-25 minutes.
- Step 5: Remove and cool, then refrigerate overnight before slicing.
How to Store Leftover Pumpkin Pecan Pie
Because this is a custard pie, it must be stored in the refrigerator. You can cover the entire pie with aluminum foil and refrigerate up to 3 days.
Pumpkin pie does not freeze well, so I do not suggest freezing leftover pie (or even unbaked pie).
This pie is best made the day before serving to allow to filling to set before cutting.
There is no need to reheat leftover pie as it is normally served cold or at room temperature.
Canned pumpkin is just cooked pumpkin that has been pureed. Pumpkin pie mix is pureed pumpkin combined with sugar and spices and possibly other ingredients. The two are not interchangeable.
Yes, both are custard based pies (made with eggs) and they need to be refrigerated. Neither pie is served warm, so there is no need to reheat - you can eat it straight from the refrigerator!
You will want to use what is a called a "pie pumpkin" if you're making homemade pumpkin puree. Pie pumpkins are a little sweeter with a lower moisture content than decorative pumpkins.
More pumpkin recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Gluten Free Pumpkin Pecan Pie
For the pumpkin pie layer
- Preheat oven to 375F degrees. Line a baking sheet with parchment paper or foil and place on the lowest rack of the oven.
- Combine all of the pumpkin pie ingredients in a large bowl. Whisk together or beat using a hand mixer until smooth.2 Eggs, 1 Cup +2Tbsp Pumpkin Puree, ⅔ Cup Non Dairy Milk, ⅓ Cup Light Brown Sugar, ½ teaspoon Salt, 1 teaspoon Pumpkin Pie Spice
- Pour the pumpkin pie filling into a prepared pie crust (it does not need to be blind baked). Place pie onto baking sheet. Bake in preheated oven for 25 minutes.1 Gluten Free Pie Crust
- While the pumpkin layer is baking, prepare the pecan pie layer.
- Combine all of the pecan pie ingredients, except the pecans, in a large bowl. Whisk together or beat using a hand mixer until smooth.⅓ Cup Light Brown Sugar, 3 Tablespoon Maple Syrup, 1 Egg, ½ teaspoon Vanilla, ¼ teaspoon Salt
- Add the pecans to the filling mixture and fold together to ensure nuts are fully coated with the liquid.1 Cup Pecans
- Gently pour the pecan pie filling on top of the partially baked pumpkin pie. Return to the oven and bake another 20-25 minutes. Pie will be done when the center barely jiggles when moved.
- Remove from oven (the pie will likely be really poofed up, don't worry it will settle when it cools). Cool for 2 hours and then cover with foil and chill in the refrigerator at least 4 hours but preferably overnight.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.