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
STORAGE: Store leftover pie in the refrigerator for up to 4 days. This pie is not suitable for freezing.