Pumpkin Pecan Pie {Gluten Free Option, Vegan Option}

This pumpkin pecan pie has a rich cream filling that is topped with a layer of sugary caramelized pecans, nestled in a flaky, crispy shortening pie crust. Pecan pie meets pumpkin pie, freezer friendly and easy to make ahead - the Thanksgiving dessert of your dreams. 

The perfect Pecan Pie and Pumpkin Pie Variation for Thanksgiving

Pumpkin Pecan Pie is a cross between my maple-tinged pecan pie, and a classic pumpkin pie. 

This old-fashioned shortening crust recipe produces a flaky, golden, beautiful pie crust. The pumpkin filling is rich, deeply spiced, and not too sweet. I added caramelized pecans on top for a special touch, and their crunch and sugary coating truly take it to another level. 

The crunchy, sweet pecan praline topping provides a gorgeous contrast to the silky smooth, gently spiced pumpkin filling.

I love serving this pumpkin pecan pie as a Thanksgiving dessert. Everyone gushes over the crunchy pecans, and the creamy filling is rich and satisfying. 

The shortening pie crust is easy to make, requires no blind baking and tolerates being made ahead, or even frozen.

A 40-year old Pumpkin Pie Recipe

The crust and pumpkin filling for this praline pumpkin pie came from a friend’s mother, who has been baking it for over 40 years to rave reviews.

I first baked this pie when a then-boyfriend invited me to meet his parents within the first two months of us dating - at a Thanksgiving dinner, nonetheless. It didn’t matter that I was lactose intolerant and gluten intolerant, and not even a very good baker; I decided I was going to bake something as iconic as pumpkin pie. Suffice to say, I would have failed at this alone.

Enter, my friend Sandy Klowak. I was delighted to realize Sandy bakes pumpkin pies for her family every year, based on an old, tried-and-true recipe from her mother. She was kind enough to invite me over for an afternoon of baking, where she shared her secret family recipe with me.

The crust and filling recipe for this pumpkin pie come from Jill Moats, and have been baked by two generations of her family for over 40 years now. The recipes were initially adapted from old versions printed on Crisco packages and in the original Joy of Cooking book. 

The pecan praline topping is entirely my invention and addition to this superb pumpkin pie recipe.

That afternoon, Sandy was a lifesaver. She patiently walked me through the process of baking a pumpkin pie, teaching me to not overwork the dough, to use real cream in place of condensed milk, and to cover the edges of the pie crust with tin foil in order to avoid burning. 

Since then, I have baked many pumpkin pies, and pies in general. I have developed my favorite paleo pie crust, an all-butter gluten free pie crust, and a foolproof olive oil and yogurt gluten free pie crust. And while I lived in Winnipeg, Sandy and I baked pies together for three consecutive Thanksgivings. 

But this beautiful pumpkin pecan pie remains one of my favorite Thanksgiving pies.

Why you should make this Pumpkin Praline Pie

• Easy - the shortening crust comes together in one bowl, and doesn’t need blind baking; it flakes easily, and reliably; the filling requires no whipping, and no special equipment; and the stovetop caramelized pecan topping is made in minutes in one easy step. Honestly, this is the easiest fancy-pants pie you can imagine.
• Texture - unlike traditional pumpkin pie, this pie has CRUNCH. The juxtaposition between the creamy filling and the sweet pecan praline topping is divine!
• Quick - the whole thing is ready in under 2 hours, including baking time. There are probably 20 minutes of active work involved! 
• Can be made ahead - every component here can be made a day or two in advance. Or make it further ahead and…
• Freezer friendly - You can freeze the dough separately, the whole pumpkin praline pie assembled, or even fully baked. 

3 Parts to this Pumpkin Pecan Pie

Flaky Shortening Crust 

Based on a recipe printed on an old package of Crisco shortening, this easy shortening crust is honestly foolproof. It comes together in minutes, without the use of a food processor, and can be made ahead or even frozen. It doesn’t warm up as easily as all-butter pie crust. This may sound crazy, but I honestly LOVE this crust way more than butter pie crust! It’s so much easier and less prone to error. 

For a gluten free adaptation of this easy shortening crust, check out my gluten free dairy free pie crust.

(If, however, you’d like to try another pie crust, I recommend my all-butter low carb pie crust, my gluten free yogurt and olive oil dough recipe, or this paleo, grain-free flaky pie crust).

Pumpkin Pie Filling

Made with whipping cream, a pinch of fall spices, and pumpkin puree, this filling is as easy and luscious as they come. I prefer to make my pumpkin pie filling with whole cream because it has an unbeatable texture, though condensed and evaporated milk - or even coconut milk for a vegan pumpkin pecan pie variation - also yield delicious results.

Can you use canned pumpkin for this pumpkin pie?

Absolutely - that’s what I normally do! I used to joke that in every person’s life, comes that moment when they decide to make pumpkin puree from scratch - and then they never do this again.

Can you use canned pumpkin pie filling for this pumpkin pecan pie?

Yes, but then you need to omit the sugar and spices from the recipe (and I don’t like it as much). Pumpkin puree and pumpkin pie filling are not interchangeable. 

Caramelized Pecans Praline Topping

I love this caramelized pecans recipe, and use it in a myriad of other variations - sweet and savory alike! This pecan praline is crunchy, just the right amount of sweet, and incredibly easy to make. It’s going to elevate your pie to another level!

Ingredients

• All-purpose flour - use unbleached flour for best results.
• Salt - heightens the flavors in the pie.
• Shortening - shortening, and not butter, provides the fat in this crust. It helps make it flaky while still being quite robust and not as finicky as butter. 
• Eggs - the eggs help the crust come together, but you can omit them for a vegan version.
• White vinegar - vinegar is an acid that prevents gluten from developing and helps keep this crust flaky.
• Pumpkin puree or squash puree - you can use canned or homemade pumpkin puree, or the pureed flesh of another squash of your choice.
• Cream - rich cream provides the best texture in pumpkin pie, and I’ll fight anyone on this! Evaporated and condensed milk are common replacements, but they’re much sweeter and not as rich as cream. You can also use coconut cream here.
• Brown sugar - this gives a richer, caramel-like sweetness to the pumpkin pie filling, and the caramelized pecans recipe. You can also use light brown sugar instead.
• White sugar - helps lighten some of the caramel flavor of the brown sugar and makes the filling feel lighter.
• Cinnamon
• Ground ginger
• Nutmeg or allspice
• Cloves - you can use a ready-made pumpkin pie spice here as well, but I like to build my own seasonings.
• Pecan halves - I like the look of pecan halves for this praline recipe. If all you have are pecan chunks, you can use this instead - or just use walnuts for a more affordable alternative.

See the recipe card for exact quantities.

Equipment

• Pie plate
• Parchment paper
• Mixing bowls
• Rolling Pin
• Leaf-shaped cookie cutters (optional)

Directions

Make shortening crust

To make the crust, combine flour and salt in a mixing bowl. Cut room-temperature shortening into flour with two knives until mixture is uniform and shortening resembles large peas. Do not overwork.

Beat egg, water and vinegar together. Pour evenly over the flour mixture. Stir with a wooden spoon until well combined and all of the mixture is moistened.

Without overworking it too much, shape dough into a ball and lightly flatten into a circle of about 10 cm. Wrap and chill for 15-30 minutes (or longer, if making ahead).

Make pumpkin pie filling

Preheat the oven to 425F. While the dough is chilling, mix all filling ingredients together (pumpkin, cream, sugar, eggs, and spices).

Make pecan praline topping

To prepare pecan topping, heat a pan on low-medium heat. Add 2 tablespoons of brown sugar and allow them to melt slightly. Add pecans to pan, mix gently with spatula to ensure even coating, and let cook for about a minute. Remove from heat, transfer to a plate and let cool down (do not touch pecans as they're very, very, very hot and you'll get a nasty burn. Trust me).

Roll out pie crust

When the crust has cooled and you're ready to bake pie, cover your working area with a sheet of parchment paper. Dust the rolling pin and the parchment paper lightly with flour. Place dough on parchment paper, and cover with another sheet of parchment paper.

Rolling on top of the parchment paper, roll out dough to a uniform thickness with light, even strokes. Roll out a circle about 1 inch larger than an upside-down pie plate, to about ½-inch thickness.

Remove the second sheet of parchment paper, and transfer the dough into a prepared pie plate. Remove the remaining sheet of parchment paper, and patch up any resulting holes. 

Fill and bake pecan pumpkin pie

Fill the pie shell with filling. Arrange cooled caramelized pecans on top. 

Brush the edges of the pie with an egg wash (one egg whisked with two tablespoons of water).Cut strips of aluminum paper and try to wrap those around your pie edges to prevent burning. 

Bake in a 425F oven for 15 minutes, then reduce heat to 350F and bake for another 45 minutes, or until an inserted knife comes out mostly clean. Let cool completely, or serve warm.

Serve pumpkin pecan pie

Serve with sweetened whipped cream, maybe flavored with 2 tablespoons of bourbon. You can also serve it with my maple dulce de leche cream.

Storage & Make Ahead

The crust can easily be made ahead and kept in the fridge in plastic wrap, or even rolled out and frozen inside a pie shell until you're ready to use. 

Filling and pecan topping can also be made a day ahead.

Pro Tips

How to tell when pecan pumpkin pie is fully-baked - pumpkin pie will be fully baked when it still has some jiggle in the middle, but isn’t dancing all over the place. You can also insert a knife or an instant-read thermometer in the middle and see if it comes out clean, but I avoid poking my pie if not necessary.

Cover the edges of your pie with tinfoil prior to baking - this helps prevent the pie edges from burning. You can remove them in the last 15 minutes to give the pie some color. You can use this adjustable pie crust shield for a fancier solution.

To prevent a soggy bottom, start at a high temperature and then lower it - we bake this pie at 435 F for 15 minutes, and then lower the temperature to 350 F. I also recommended starting to bake at the lower rack of the oven, and then raising it to the middle.

Decorate your pumpkin pecan pie with leftover crust cutouts - if you have any pie crust remaining (or if you make extra), use leaf-shaped cookie cutters to make pretty cutouts for the pie. I recommend baking these on a separate baking sheet for about 10 minutes, and then topping your finished pie with them when it’s cooled (baking them on the pie will ruin the design).

Variations

I have made pumpkin pie in many variations over the year. Here are some you can implement in this pecan pumpkin pie:

Squash pie with caramelized pecans - You can make this pie with different squashes, like this Hubbard squash pie recipe.

Crustless pumpkin praline pie - pour the filling directly into a buttered pie pan.

I also love combining these flavors with this pecan pie cheesecake recipe. Adding a bit of pumpkin to the cheesecake batter works incredible!

For another take on pecan pie, try this Pecan Pie Bread Pudding. It's so gooey yet much easier than regular pie!

Can you make this into a Vegan Pumpkin Pecan Pie?

Yes - I have done this many times over the years. For a vegan pecan pumpkin pie, use coconut cream in the filling and omit the eggs. The shortening crust is mostly vegan - and omitting the egg, or using an egg replacement, is totally fine (it’s one of the reasons I love it!). 

Can you make this into a Gluten Free Pumpkin Pecan Pie Recipe?

Yes, that’s how I eat this pie these days. For a gluten free adaptation of this easy shortening crust, check out my gluten free dairy free pie crust.

Or you can use another gluten free pie crust like my all-butter low carb pie crust, my gluten free yogurt and olive oil dough recipe, or this paleo, grain-free flaky pie crust. 

FAQ about this Pumpkin Pecan Pie Recipe

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Pumpkin-pecan pie

Ksenia Prints

This old-fashioned shortening crust recipe produces a flaky, golden, beautiful pie crust. The pumpkin filling is rich, deeply spiced, and not too sweet. I added caramelized pecans on top for a special touch, and their crunch and sugary coating truly take it to another level. 

The crust can easily be made ahead and kept in the fridge in plastic wrap, or even rolled out and frozen inside a pie shell until you're ready to use. Filling and pecan topping can also be made a day ahead.

5 from 63 votes

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Cook ModePrevent your screen from going to sleep

Prep Time 20 minutes mins

Cook Time 1 hour hr

Cooling time 30 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 477 kcal

Ingredients

  

1x2x3x

For crust:

• 250 ml all-purpose flour (1 cup)
• 2 ml salt
• 125 ml shortening (½ cup), room temperature
• 1 egg small, or ½ large egg
• 15 ml cold water (1 tablespoon)
• 7.5 ml white vinegar (½ tablespoon)

For pumpkin pie filling:

• 1.5 cups canned pumpkin puree
• 1 cup rich cream
• ¼ cup brown sugar
• ⅓ cup white sugar
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ⅓ teaspoon ground ginger
• ⅛ teaspoon ground nutmeg or allspice
• 1 pinch ground cloves
• 2 small slightly beaten egg or 1.5 medium, or 1 large

For caramelized pecans topping:

• 100 grams of pecan halves
• 2 tablespoons brown sugar

Instructions

 

• To make the crust, combine flour and salt in a mixing bowl. Cut room-temperature shortening into flour with two knives until mixture is uniform and shortening resembles large peas. Do not overwork.
• Beat egg, water and vinegar together. Pour evenly over the flour mixture. Stir with a wooden spoon until well combined and all of the mixture is moistened.
• Without overworking it too much, shape dough into a ball and lightly flatten into a circle of about 10 cm. Wrap and chill for 15-30 minutes (or longer, if making ahead).
• Preheat the oven to 425F. While the dough is chilling, mix all filling ingredients together (pumpkin, cream, sugar, eggs, and spices).
• To prepare pecan topping, heat a pan on low-medium heat. Add 2 tablespoons of brown sugar and allow them to melt slightly. Add pecans to pan, mix gently with spatula to ensure even coating, and let cook for about a minute. Remove from heat, transfer to a plate and let cool down (do not touch pecans as they're very, very, very hot and you'll get a nasty burn. Trust me).
• When the crust has cooled and you're ready to bake pie, cover your working area with a sheet of parchment paper. Dust the rolling pin and the parchment paper lightly with flour. Place dough on parchment paper, and cover with another sheet of parchment paper.
• Rolling on top of the parchment paper, roll out dough to a uniform thickness with light, even strokes. Roll out a circle about 1 inch larger than an upside-down pie plate, to about ½-inch thickness.
• Remove the second sheet of parchment paper, and transfer the dough into a prepared pie plate. Remove the remaining sheet of parchment paper, and patch up any resulting holes.
• Fill the pie shell with filling. Arrange cooled caramelized pecans on top.
• Brush the edges of the pie with an egg wash (one egg whisked with two tablespoons of water). Cut strips of aluminum paper and try to wrap those around your pie edges to prevent burning. Bake in a 425F on the lower rack of the oven for 15 minutes, then reduce heat to 350F and bake for another 45 minutes in the middle rack, until an inserted knife comes out mostly clean but the pie still has some jiggle in the middle.
• Serve with sweetened whipped cream, maybe flavored with 2 tablespoons of bourbon.

Notes

Can you make this into a Vegan Pumpkin Pecan Pie?

Yes - I have done this many times over the years. For a vegan pecan pumpkin pie, use coconut cream in the filling and omit the eggs. The shortening crust is mostly vegan - and omitting the egg, or using an egg replacement, is totally fine (it’s one of the reasons I love it!). 

Can you make this into a Gluten Free Pumpkin Pecan Pie Recipe?

Yes, that’s how I eat this pie these days. Just use a gluten free pie crust like my all-butter low carb pie crust, my gluten free yogurt and olive oil dough recipe, or this paleo, grain-free flaky pie crust. 

Nutrition

Calories: 477kcalCarbohydrates: 37gProtein: 6gFat: 35gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 95mgSodium: 230mgPotassium: 230mgFiber: 3gSugar: 21gVitamin A: 7683IUVitamin C: 2mgCalcium: 63mgIron: 2mg

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