Pumpkin Pecn Pie on a marble surface

Pumpkin Pecan Pie

The perfect Thanksgiving pie crossover! 

Course Dessert
Cuisine American
Keyword Pecan, Pie, Pumpkin, Thanksgiving
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 408 kcal
Author Katie | Wheat by the


  • 1 recipe Gluten-free Pie Crust
  • 2 Tablespoons Butter softened
  • 1/2 cup Sugar
  • 3 Eggs
  • 1 Tablespoon Apple Cider Vinegar
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pumpkin Pie Spice
  • 1 teaspoon Vanilla Extract
  • 1 cup Dark Corn Syrup
  • 1/4 cup Pumpkin Puree
  • 2 cups Pecan Pieces


  1. 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°.

  2. 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.  

  3. 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.  

  4. Cool completely before serving.