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    Home » Recipes » Pies

    Pumpkin Pecan Pie

    Published: Nov 13, 2018 · Updated: Dec 17, 2020 by Katie | Wheat by the Wayside · This post may contain affiliate links, through which I may earn a small commission at no extra cost to you.

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    Pumpkin Pecan Pie is my favorite Thanksgiving pie!  Try it and it might become yours too!

    pumpkin pecan pie on a marble surface with pie crust leaves and dessert plates and forks

    Are you a Thanksgiving traditionalist? Or do you like to change things up? I think I'm a little of both! To me, this Pumpkin Pecan Pie is the perfect Thanksgiving crossover!  A cross between a pecan and a pumpkin pie, that leans more towards a pecan pie with a good hint of pumpkin. <---- that was a mouthful. Did you even catch my drift there? Seriously though, this is so good that if I could only have one piece of pie on Thanksgiving, this would most definitely be it! Yes. I would skip the traditional, pumpkin pie! And I wouldn't. even. care.

    *This post may contain affiliate links. If you click a link, I may earn a small commission from qualifying purchases. Affiliate links are clearly marked and I only link to products I actually use and recommend.

    The Pie Crust

    First things first, make your favorite pie crust.  I used this gluten-free pie crust recipe.  You can buy one if you want to.  I won't tell.  Whatever route you take, pre-bake the crust for about ten minutes.  Then it's time to make the filling!

    Ingredients for Pumpkin Pecan Pie

    The ingredients aren't really anything fancy!  All are typical fall baking stuff.  Whoohoo!

    • The recipe calls for dark corn syrup... I've never made this pie with light corn syrup.  Theoretically, it will work but I can't speak to the flavor difference.  If you don't want to buy dark corn syrup and use light instead, proceed at your own risk.
    • I use pecan pieces instead of halves.  It cuts easier and the final product is just as pretty!
    • The vinegar and salt balance out the sweetness... so don't leave them out!
    • Not pictured: pumpkin pie spice... I know you've got some of that to use up!

    Making the Pumpkin Pecan Pie Filling

    P.S. You're going to love how easy this pie is to make!

    mixing eggs butter and sugar with dark corn syrup

    Cream butter and sugar.  Then mix in the eggs, dark corn syrup, vinegar, vanilla and a little pumpkin pie spice...

    mixing pumpkin pecan pie filling

    Next add the pecans and pumpkin puree  and mix.

    pumpkin pecan pie filling being poured into a baked crust, hands holding the pie

    Guess what?!  Filling's done.  Yep.  That's right!  Pour that pumpkin-pecan goodness into your prepared crust and bake!

    pumpkin pecan pie on a marble surface. Small pie crust leaves and pecans scattered. Plates and forks in background.

    I mean.  How impressive is that pie?!  I think pecan pie is just the most beautiful of all the pies.  Don't you?

    See those little pie crust leaves above?  Aren't they adorable?!  Here's the little cutters I used to make them!  You can use them around the edges of the pie in place of crimping and the results are outstanding!

    Pumpkin Pecan Pie Leaf Edge

    If you choose to go that route, which you obviously should, cut out a bunch of leaves from the pie dough. After the crust is in the pan, trim the edge of the crust flush with the edge of the pan. Attach the leaves around the edge of the pie with a little water and gentle pressure. Bake and fill the pie according to the recipe!

    Tips for Making Pumpkin Pecan Pie

    • You know the pie is done when the center is no longer jiggly!
    • Keep an eye on the crust.  Cover the edges with foil if they're getting too brown.
    • This pie doesn't need to be refrigerated... but it can be!  It's up to you!  Either way, once completely cool keep it covered to prevent it from drying out.
    • You can bake the pie at least two days ahead, I would recommend refrigeration if making more than one day in advance.
    • Let the pie cool COMPLETELY before you cut it.  This prevents a runny pecan pie!

    Enjoy & Happy Thanksgiving, Friends!

    Pumpkin Pecn Pie on a marble surface

    Pumpkin Pecan Pie

    Katie | Wheat by the Wayside.com
    The perfect Thanksgiving pie crossover! 
    5 from 1 vote
    Print Recipe Save Saved!
    Prep Time 20 mins
    Cook Time 1 hr
    Total Time 1 hr 20 mins
    Course Dessert
    Diet Gluten Free
    Servings 8 servings
    Calories 408 kcal
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    Ingredients
      

    • 1 recipe Gluten-free Pie Crust
    • 2 Tablespoons Butter, softened
    • ½ cup Sugar
    • 3 Eggs
    • 1 Tablespoon Apple Cider Vinegar
    • ½ teaspoon Salt
    • ½ teaspoon Pumpkin Pie Spice
    • 1 teaspoon Vanilla Extract
    • 1 cup Dark Corn Syrup
    • ¼ cup Pumpkin Puree
    • 2 cups Pecan Pieces

    Instructions
     

    • Preheat the oven to 425°.  Make the Gluten-free pie crust. Roll out the dough and line a 9-inch pan (not a deep dish).  Remove the excess dough, fold over, and crimp the edges of the dough. Bake the crust for 10-13 min or until the edges are light brown.  Set aside to cool and reduce the oven temperature to 350°.
    • In a large bowl, cream the butter and sugar together.  Then add in the eggs, vinegar, salt, pumpkin pie spice, vanilla, and corn syrup.  Mix to combine.  Then mix in the pumpkin and pecans.  
    • Pour the filling into the pre-baked crust.  Bake 40-50 minutes or until the center is set.  Cover the edges of the crust with foil if they start to get too brown.  
    • Cool completely before serving.  

    Nutrition

    Calories: 408kcal
    Tried this recipe?Leave a comment and star rating below!

    a slice of pumpkin pecan pie on a dessert plate, small pie crust leaves on a marble surface, pie in the background

    Recipe slightly adapted from The Chew.

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    More Gluten-free Pie Recipes

    • Gluten-Free Tortilla Dessert Cups
    • Gluten-free Pie Crust
    • Gluten-Free Apple Crisp Cups

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    1. Nicole

      October 28, 2020 at 3:52 pm

      Hi, I'm wondering if maple syrup could be used? Or a combination of maple syrup and some molasses to make it more viscous? I prefer the flavor of maple and don't like to use corn sweeteners. Thanks!

      Reply
      • Katie Olesen

        November 03, 2020 at 3:25 pm

        I haven’t tried those alternatives so I can’t say for sure. I will try them next time I make this pie and update the post!

        Reply

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    Katie Olesen headshot.

    Hi, I'm Katie! I'm the blogger behind Wheat by the Wayside. I was diagnosed with Celiac Disease in 2018 and have been following a strict gluten-free diet ever since. The goal of WBTW is to share tried and tested, easy, and delicious gluten-free recipes to give you confidence in the kitchen! 

    More about me →

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