Holiday dessert spreads can be full of tough choices, but why choose? Make a Pumpkin Pecan Pie, and you have the best of both worlds in one!
“I’m a genius,” he proclaimed, then looked at me like a used car salesmen and an online guru in one. “Follow me on this: Pumpkin pie. Pecan Pie. Everybody wants both. Why do they have to choose? [dramatic pause] Just combine them. In. One. Pie! One pie! A Pumpcan Pie!” Then he mimed a mic drop and took credit for everything that proceeds from here (except the chocolate chips. They were my own rogue doing.)
So, this past Thanksgiving I indulged my Rustbelt Farmer and brought his “invention” to life. (A quick web search will reveal that he was by no means the first inventor of this Pumpkin Pecan Pie hybrid, but true love is letting him believe he was… and letting him brag to everyone who ate the pie that credit was due to him.)
Since I made this Pumpkin Pecan Pie for holiday sharing, I started the recipe with a Gluten Free Whole Grain crust. I tend to err on the side of gluten-free options when it comes to sharing these days, but that doesn’t mean sacrificing whole grain nutrients and flavor. This crust is a solid foundation.
With a similar gusto as my Rustbelt Farmer, I long ago decided that pecan pie should include dark chocolate, so in spite of his protest, the pecan layer of this Pumpkin Pecan Pie includes dark chocolate chips. No one else complained, and to be fair, his complaints ended with his first bite. I win!
Instead of corn syrup, I always use maple syrup for pecan pies. You’ll still satisfy your sweet tooth, but you won’t feel that instant coma that a traditional pecan pie brings.
So here’s to the best possible hybrids this holiday dessert season!
Pumpkin Pecan Pie with Chocolate & Gluten Free Whole Grain Crust
Gluten Free Whole Grain Crust
3/4 cup GF oat flour
¼ cup + 2 Tablespoons buckwheat flour
¼ cup non-gmo cornstarch
2 Tablespoons tapioca starch/flour
2½ Tablespoons finely ground chia seed
½ teaspoon pumpkin pie spice (optional)
½ teaspoon fine sea salt
8 Tablespoons cold, unsalted butter (preferably European-style), sliced ¼” thick
4 Tablespoons chilled buttermilk
4 Tablespoons of ice water (from 1 cup ice cubes filled with cool water)
Pumpkin Pie Filling
1 cup pumpkin puree
1/3 cup coconut sugar
1 large egg
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
Pecan Pie Filling
2/3 cup maple syrup
1/2 cup coconut sugar
2 large eggs
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 cup pecan halves
1/2 cup dark chocolate chips or chunks
(Boozy) Pumpkin Whipped Cream
1 cup heavy cream
2 Tbs pumpkin puree
1 Tbs maple syrup
1 teaspoon vanilla extract
½ teaspoon pumpkin spice
2 Tbs bourbon whiskey (gluten free), optional
For Gluten Free Whole Grain Crust
Follow the instructions in this post. Rather than an edge garnish, I used extra dough to cut out the pumpkin pie crust in the center.
For Pumpkin Pie Layer:
Combine pumpkin, sugar, egg and pumpkin pie spice in medium bowl; stir well. Spread over bottom of pie shell.
For Pecan Pie Layer:
Combine maple syrup, sugar, eggs, butter and vanilla extract in the bowl of a stand mixer, and beat until frothy.
Pour about half the liquid over the pumpkin layer. Arrange the pecans and chocolate over the surface, and top with enough of the remaining liquid to cover the nuts but not submerge them. You may have some excess.
Bake for 50 minutes, or until knife inserted in center comes out clean. Cool completely on a wire rack.
For Whipped Cream:
Chill the cream in a mixing bowl in the freezer until the cream just starts to freeze. Remove from the freezer. Add the pumpkin puree, maple syrup, vanilla extract and the pumpkin spice.
Use a mixer, on medium speed, to beat until stiff peaks begin to form. Add the bourbon (if using), and continue to mix until combined and stiff. Keep chilled until ready to use.