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 popular pies in one bite with this pumpkin pecan pie. It's creamy pumpkin pie covered with a thin layer of pecan filling all wrapped in a flaky pie crust.
This easy recipe has all the flavors of classic pumpkin pie topped with a crunchy pecan mixture that is to die for! Top it with a scoop of fresh whipped cream or even ice cream for an unforgettable dessert. This delicious pie is the best of both worlds and sure to please the entire family this holiday season!
If you're looking for pies to try at your holiday dinner, I recommend my salted caramel apple pie, this maple bourbon pecan pie, or this delicious dutch apple pie.
Why You'll Love This Pumpkin Pecan Pie Recipe
- EASE: It's really easy to make with just a few ingredients in each filling.
- ALLERGEN FRIENDLY: It's gluten free and dairy free.
- VERSATILE: It can be made in a homemade or store bought crust.
Ingredient Notes
Each layer of this pecan pumpkin pie requires only a few simple ingredients. With no condensed milk and no corn syrup this recipe is 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 - Make sure to use real 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, warm 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 - Vanilla 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 whole pecans if you prefer. If you don't like pecans, I suggest replacing them with walnuts in the same measure.
See the recipe card below for the full ingredient list with measurements.
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 Pumpkin Pecan Pie
- STEP 1: Prepare your gluten free pie crust. It is not necessary to blind bake. Brush the crust with egg wash, if using, and set aside.
- STEP 2: Combine the pumpkin puree, eggs, milk, brown sugar, salt and pumpkin spice in a large bowl. Whisk the pumpkin filling together or mix with a hand mixer until smooth. Pour into the pie shell and bake for 25 minutes.
- STEP 3: While the pumpkin layer is baking, prepared the pecan pie layer. In a separate bowl, combine all of the pecan mixture 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 and bake pie for another 20-25 minutes.
- STEP 5: Remove and cool, then refrigerate overnight before slicing.
More gluten free pies!
Get my Pie eBook!
Master gluten free pie baking with my eBook. Over 30 pie recipes with step by step instructions and a walk-through on making perfect gluten free pie crust!
Storage
Because this is a custard pie, it must be stored in the refrigerator. You can cover the entire pie with aluminum foil or plastic wrap and refrigerate up to 3 days.
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.
Recipe FAQs
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 pie 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.
Recipe
Pumpkin Pecan Pie
Ingredients
For the pumpkin pie layer
- 2 Eggs
- 1 Cup +2Tbsp Pumpkin Puree not pumpkin pie filling
- ⅔ Cup Non Dairy Milk
- ⅓ Cup Light Brown Sugar
- ½ teaspoon Salt
- 1 teaspoon Pumpkin Pie Spice
For the pecan pie layer
- ⅓ Cup Light Brown Sugar
- 3 Tablespoon Maple Syrup
- 1 Egg
- ½ teaspoon Vanilla
- ¼ teaspoon Salt
- 1 Cup Pecans roughly chopped
Instructions
- 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.
Notes
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.
Jen says
My daughter made this pie for me for my birthday, and it was excellent. I'm now making it for Thanksgiving.
The creamy pumpkin and the crunchy pecans, made it delicious. Dessert, then breakfast. YUMMY
I love this! Happy Thanksgiving 🙂