Pumpkin Pecan Pie is a seasonal twist on a traditional pie.  This gluten free dessert will make a wonderful addition to any Thanksgiving menu or treat your family to this flavourful treat any time of the year!

This decadent pie is loaded with pecans.

Pumpkin Pecan Pie is like biting into a large tart filled with the flavours of fall.

I cut the pie into 7 servings.  This recipe is so quick and easy to make any time of the year.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Pumpkin Pecan Pie I dumped some brown sugar and golden flavour Crisco shortening into a mixing bowl.

I used a wooden spoon to blend them together and break up any lumps before adding corn syrup, pure maple syrup, pure pumpkin puree, vanilla extract, and a bit of salt.

After combining all the ingredients well I added in 3 large eggs.

I beat in the eggs with the wooden spoon until all the the eggs were incorporated into the batter.

When I make a single crust pie I often use a frozen pie shell like the one pictured below.  Feel free to make your own gluten free pie shell.  My recipe for a double crust pie is found at Gluten Free Pastry.

Before pouring the batter into the pie shell I first sprinkled in some chopped pecans.

After spreading the chopped pecans out evenly on the bottom I poured in the batter.

Then I used pecan halves to decorate the top of the pie.

After the pecan halves were in place I gently pushed them into the batter to coat them.

Next I put the pie on a lower rack in a preheated 350F oven for 50 minutes or until it was set.

When baked I removed it from the oven and allowed it to cool and firm up.

Pumpkin Pecan Pie is loaded with seasonal flavour and pecans.

Enjoy it as the perfect ending to your Thanksgiving feast!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Pumpkin Recipes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Pumpkin Pecan Pie:

• 9″ unbaked gluten free pie shell
• 2/3 cup brown sugar
• 1/4 cup golden flavour Crisco shortening
• 1/2 cup corn syrup
• 1/4 cup pure maple syrup
• 1 tsp vanilla extract
• 1/3 cup pure pumpkin puree
• 1/4 tsp salt
• 3 eggs, large
• 3/4 cup chopped pecans
• 1/2 cup pecan halves

How to Make Pumpkin Pecan Pie:

1. Preheat oven to 350F.
2. Dump brown sugar and golden flavour Crisco shortening into a mixing bowl. Blend together, breaking up any lumps.
3. Add in the corn syrup, maple syrup, pumpkin puree, vanilla extract and salt. Stir to combine.
4. Add in the eggs and beat into batter with a large wooden spoon.
5. Spread the chopped pecans evenly in the bottom of a 9″ pie shell.
6. Pour the batter over the pecans.
7. Use the pecan halves to decorate the top of the pie but gently push them down into the batter so they are coated.
8. Place pie on a lower rack in the preheated 350F oven to bake for 50 minutes or until set.
9. Remove from oven and allow to cool completely and firm up.
10. Serve and enjoy!