Gluten-free Pecan Pumpkin Pie

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

  • Prep Time: 10 mins
  • Cook Time: 65 mins
  • Total Time: 3 hours

Yield: 2 pies (about 8 slices per pie) 1x



Pie crust:

Pumpkin filling:

  • 1 1/2 cups pumpkin puree (I made my own but canned works)
  • 2 large eggs
  • 1 cup coconut sugar
  • 1 tablespoons tapioca flour
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 2/3 cup full-fat coconut milk (the cream from the top)
  • 1/3 cup non-dairy or regular milk (like almond, cow, etc.)

Pecan topping:

Whipped cream:

  • 1 pint heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract


  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!


*Store leftover pie in airtight container for 5 days and whipped cream for 1 week in fridge

**You can also freeze this pie fully cooked after it has cooled. Wrap the whole thing in plastic wrap and foil. Thaw in fridge then serve (you can warm up if you want too)

  • Author: Rachel