Gluten-Free Non-Dairy Pecan Pumpkin Pie
Two-layer non-dairy pumpkin pie with spiced pumpkin base and pecan-corn syrup custard filling. Margarine replaces butter for a dairy-free dessert. Baked until the pecan layer sets to custard texture while the pumpkin foundation stays moist.
Ingredients
- 3 eggs, beaten
- 1 cup solid pack pumpkin
- ⅓ cup sugar
- 1 teaspoon pumpkin pie spice
- ⅝ cup corn syrup
- ½ cup sugar
- 3 tablespoons melted margarine
- ¾ teaspoon vanilla
- 1 cup pecan halves
- 1 deep dish pie shell or 2 pie crusts
Instructions
- 1
Preheat oven to 350°F.
- 2
Beat one egg and stir together with pumpkin, 1/3 cup sugar, and pumpkin pie spice.
- 3
Spread pumpkin mixture into bottom of pie crust.
- 4
Beat two eggs and combine with corn syrup, 1/2 cup sugar, melted margarine, and vanilla.
- 5
Stir pecan halves into egg mixture.
- 6
Spoon pecan layer over pumpkin layer.
- 7
Place pie on a baking sheet and bake for 50 minutes until set.
Good to Know
Cover and refrigerate up to 2 days.
Assemble pie up to 4 hours before baking; do not bake ahead.
Serve at room temperature or chilled.
Common Mistakes
Do not overbake; bake only until pecan layer sets to avoid a tough, dry custard.
Do not skip the baking sheet underneath; it prevents a soggy crust.