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pumpkin pecan pie

Gluten Free Pumpkin Pecan Pie

by tw

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 gluten free & dairy free pumpkin pecan pie.  It’s pumpkin pie covered with a thin layer of pecan pie filling. 

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

Ingredient List

For the pumpkin pie layer:

  • Eggs
  • Pumpkin Puree – not pumpkin pie filling
  • Coconut Milk
  • Light Brown Sugar
  • Salt
  • Pumpkin Pie Spice

For the pecan pie layer:

  • Light Brown Sugar
  • Maple Syrup
  • Egg
  • Vanilla
  • Salt
  • Pecans
pumpkin pecan pie recipe

How to Make a Gluten Free Pumpkin Pecan 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 pie filling on top of the partially baked pumpkin pie. Return to the oven for another 20-25 minutes.

Step 5: Remove and cool, then refrigerate overnight before slicing.

pumpkin pie with pecan topping

The Best Way 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.

pumpkin pecan pie

If you love pumpkin, check out these great recipes!

Gluten Free Pumpkin Waffles

Gluten Free Pumpkin Oatmeal Cream Pies

Gluten Free Dairy Free Pumpkin Muffins

Gluten Free Pumpkin Spice Donuts (Dairy Free Option)

To pin this recipe for later, click the save button on any image in this post or the recipe card.  Please tag me @wellfedbaker on Instagram if you make this recipe! 

pumpkin pecan pie

Gluten Free Dairy Free Pumpkin Pecan Pie

This pie is the best of both worlds: pumpkin pie + pecan pie, minus the gluten, dairy and corn syrup
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Cooling time: 8 hours
Total Time: 9 hours
Servings: 8
Calories: 362kcal

Ingredients

  • 1 Gluten Free Pie Crust

For the pumpkin pie layer

  • 2 Eggs
  • 1 C +2 Tbsp Pumpkin Puree not pumpkin pie filling
  • C Coconut Milk the type in the carton
  • C Light Brown Sugar
  • ½ tsp Salt
  • 1 tsp Pumpkin Pie Spice

For the pecan pie layer

  • C Light Brown Sugar
  • 3 Tbsp Maple Syrup
  • 1 Egg
  • ½ tsp Vanilla
  • ¼ tsp Salt
  • 1 C 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. Pour into prepared pie crust.
  • Place pie onto baking sheet. Bake in preheated oven for 25 minutes.
  • 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.
  • Add the pecans to the filling mixture and fold together to ensure nuts are fully coated with the liquid.
  • 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.

Nutrition

Sodium: 354mgCalcium: 59mgVitamin C: 2mgVitamin A: 4863IUSugar: 24gFiber: 3gPotassium: 246mgCholesterol: 61mgCalories: 362kcalTrans Fat: 1gMonounsaturated Fat: 9gPolyunsaturated Fat: 4gSaturated Fat: 7gFat: 21gProtein: 6gCarbohydrates: 40gIron: 2mg
Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!

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