Pumpkin Pecan Pie Recipe. Gluten-Free Friendly

My Pumpkin Pecan Pie is a much lighter, less cloying and more natural but no less delicious version of the classic pecan pie.

Kiss your corn syrup goodbye (I have long since banished it) and enjoy making this pecan pie filling and many other goodies with agave syrup. Gluten-Free friendly to boot! Besides, Pumpkin and Pecans are a match made in Dessert Heaven. Just take a look at my Pumpkin Cranberry Cake Recipe, chock-full of pecans!

This pumpkin pecan pie recipe  yields a 12-inch pie, or 2 9-inch pies, so for the days you are serving a smaller group, make 2 pecan pies: Serve one pumpkin pecan pie,  freeze one: You’ll be mighty happy to get it out at your next gathering!

 Please do not confuse natural margarine spread with its nasty margarine counterpart!

Dairy Pumpkin Pecan Pie: I rarely make dairy desserts, and I’m told my dairy-free desserts are great just as they are. but just in case you might want to make this dessert the dairy way, simply substitute butter for the margarine spread and the oil, and buttermilk for the soy milk-lemon mixture.


Pie crust:

  • 2 1/4 cups flour (Gluten-free: Use rice flour or other gluten-free flour of your choice)
  • Pinch salt
  • 3/4 cup natural margarine spread (health food stores), or coconut oil, cold
  • 3 to 4 tablespoons ice water

Pumpkin mixture:

  • 2 cups canned natural pumpkin puree (not pumpkin pie mix)
  • 2 tablespoons dark brown sugar or sucanat
  • 1/2 cup soy milk, mixed with 1 tablespoon lemon juice
  • 2 eggs
  • 2 teaspoons cinnamon
  • Good pinch nutmeg
  • Good pinch salt

Pecan mixture:

  • 3/4 cup dark agave syrup
  • 1/2 cup packed dark brown sugar or sucanat
  • 3 eggs
  • 1/4 cup oil
  • 3 tablespoons rum or bourbon (liquor stores)
  • 1 1/3 cups pecans


Preheat oven to 425 degrees.

Make the crust: Pulse the flour, salt and margarine in the food processor until mixture resembles coarse meal. Add ice water and process just a few more seconds. Roll out the dough to a 14 circle, and place in 12 inch (or 2 9-inch) springform pie pan. Crimp the edges all around.

Mix pumpkin ingredients thoroughly in a bowl, and pour over evenly the crust. Mix the pecan mixture thoroughly and spoon carefully over the pumpkin mixture. Bake 20 minutes. Reduce the oven heat to 350 degrees, and bake 20 to 30 more minutes, until the filling is slightly puffed.

5 replies
  1. rachel berg
    rachel berg says:

    Dear Levana, I am very excited about making all these new versions of my traditional fare. I can’t seem to get the carrot soup recipe page. All the others come up clearly. Would it be possible to check the page, or even email it directly to me? I make a carrot or butternut squash soup every Thanksgiving and we’re a bit bored. I’d love to try this one! Love, Rachel B in Monsey!

    • Lévana
      Lévana says:

      Hi Rachel in Monsey! Hope everyone is well. Realized the mistake last night and corrected it: It’s all in! Enjoy! regards to all! Love, Levana

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *