Print
When two classic pies come together! Gluten-Free Pumpkin Pecan Pie. I like making this with pumpkin or cushaw squash. [from GlutenFreeEasily.com] (photo)

Gluten-Free Pumpkin Pecan Pie

Two beloved classics---Pumpkin Pie and Pecan Pie---come together in this gluten-free Pumpkin Pecan Pie recipe. So it's no surprise that many will claim this one as their new favorite pie!

Ingredients

Instructions

  1. Slightly beat one egg. In a medium-sized bowl, mix egg, pumpkin puree, 1/3 cup granulated sugar, and pumpkin pie spice well. Pour into unbaked gluten-free pie crust.
  2. Beat remaining two eggs. In same medium-sized bowl which you just emptied, add eggs, honey, ½ cup granulated sugar, butter, and vanilla. Mix well. Stir in pecans. Spoon over pumpkin (or squash) mixture.
  3. Bake at 350 degrees for about 45 to 50 minutes or until filling is set. Cool. Top with Honey Cinnamon Whipped Cream, if desired.

Notes

While I love crustless when it comes to pies, for this recipe I used my Never Fail No-Roll Press-In Pie Crust. Pumpkin puree, canned pumpkin, or puree from any similar squash can be used in this recipe. If you would like to make this recipe sugar free, coconut or palm sugar may be substituted for the granulated sugar, but you may want to reduce the amount slightly as coconut/palm sugar sometimes offers a richer taste.

Pumpkin puree, canned pumpkin, or puree from any similar squash can be used in this recipe.

If you would like to make this recipe sugar free, coconut or palm sugar may be substituted for the granulated sugar, but you may want to reduce the amount slightly as coconut/palm sugar sometimes offers a richer taste.

Using chopped pecans in this pie makes cutting pie slices easier and the pie presentation prettier, in my opinion.

Pie recipe adapted from a recipe on Thanksgiving card from our local food bank.

Courses Dessert

Recipe by gfe--gluten free easily at https://glutenfreeeasily.com/thirteen-pumpkin-recipes-pumpkin-pecan-pie-treats-no-tricks-happy-halloween/