Gluten-free Pecan Pumpkin Pie

This Pecan Pumpkin Pie is a must try. It’s gluten-free, freezer-friendly and it has a flakey pie crust, pumpkin pie filing and pecan topping.

Pecan pie is iconic. And so is pumpkin pie for that matter. But when you combine pecan pie AND pumpkin pie together, it makes an absolute amazing perfect and delicious dessert. It is pie on a whole new level. It’s how you can elevate dessert for Thanksgiving or any occasion really. 

The pumpkin filling is sweet and flavorful and the pecan topping is crunchy and reminds me of pralines and it adds the best texture to the pie. I love merging these two pies together into one. And it makes life easier than making 2 different pies ya know?!

Some also may consider this pie kind of cheating because I use a store-bought crust. But making my own pie crust is not in the cards for me right now. 3 little ones, work and prepping a million other items to eat, I need shortcuts when I can take them. Plus I was kind of an over achiever and I made my own pumpkin puree for this (totally optional!).

I have a feeling you will fall in love with this pie recipe too. And it’s great for a gluten-free option. But if you don’t care if something is gluten-free, use any pie crust you’d like.

Oh and don’t hate me when you see this recipe makes TWO pies. I know, i know it can be excess. But I personally find it a game changer because it is basically a 2 for 1 deal. Freeze the other one and you just saved yourself a ton of time and effort next time you want to serve this pecan pumpkin pie again.

What ingredients you need to make gluten-free pecan pumpkin pie:

• Pie crusts of choice – I used a frozen gluten-free one but you can also make your own if you prefer
• Pumpkin puree – I made my own but canned works too
• Eggs – I haven’t tried with an egg replacement here but if you bake with one often it should work
• Coconut sugar – I haven’t done another sugar. A mix of cane and brown sugar can work
• Tapioca flour – or use arrowroot flour if you prefer
• Cinnamon, Ground ginger, Nutmeg
• Full-fat coconut milk – the cream from the top is the only part you need. Save the liquid for smoothies!
• Non-dairy or regular milk – like almond, cow, etc. Any can work for this
• Pecans – I don’t recommend another nut as the pecans for pecan pie is key. But if you do have an allergy to pecans, you could try chopped walnuts too
• Maple syrup  – you can also use honey if you prefer
• Heavy cream – I have not tried a sub for the whipped cream topping. Heavy cream (while heavy) is so key
• Powdered sugar – just a couple tablespoons for the whipped cream
• Vanilla extract – I love adding for flavor to the whipped cream

How to make pecan pumpkin pie:

1. Preheat oven to 375 degrees and brush egg wash on top of pie crusts
2. Whisk together pumpkin filling ingredients together until smooth
3. Pour evenly into each pie crust
4. Bake in oven for 50 minutes or until the pumpkin filling isn’t jiggling as much
5. When the pumpkin part bakes, mix together pecan topping
6. Evenly add pecan topping to each pie and bake again for 15 minutes
7. Remove from oven and all the pie to set for 2 hours before slicing
8. Before eating pie, make the whipped cream by blending together ingredients with immersion blender or hand mixer until whipping topping is formed
9. Enjoy with pie!

FAQs and tips for making pecan pumpkin pie:

1. Why do you use an egg wash on the pie? It prevents a paleo and lackluster crust. Brush the edges and bottom with the mixture of egg and milk so it goldens a bit
2. Do I have to make two pies when I make this recipe? So I haven’t tried halving this recipe. You certainly can but I haven’t tried. Since pie is never a labor-less kind of dessert, I like that this recipe makes two pies. Freeze the other one or gift it to a friend or family member. It doesn’t really take much effort to make the other one since you have all the ingredients out and ready anyways.
3. How can I freeze this? Bake and cool completely then wrap in plastic wrap and foil then a large ziplock and freeze. Allow the pie to thaw in fridge to serve.
4. What pie crust did you use? I bought a frozen gluten-free one because it saves time, tastes amazing and it also comes in a pack of two, which is perfect for this recipe.

A few other seasonal desserts to try:

The Best Ever Healthy Pecan Pie Bars (paleo + vegan)

Starbucks Pumpkin Cream Cheese Muffins (gluten-free)

Gluten-free Pumpkin Chocolate Chip Cookies

Brown Butter Maple Pumpkin Bread (gluten-free)

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