Crustless Pumpkin Pie with Pecan Topping
With a pecan pie topping, this crustless pumpkin pie is like two classic pies in one, while being so much easier to make. Silky spiced pumpkin pie made with heavy cream on the bottom and a candied pecan pie on top, creating a textural and flavor contrast that elevates both. With no crust, this pie is easy to whip up and naturally gluten-free!
- Prep time
- 10 min
- Cook time
- 55 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ½ cup light brown sugar (preferably organic)
- 2 teaspoons cornstarch
- 3/4 teaspoon ground cinnamon (alternatively, sub all the spices for 1½ teaspoons pumpkin pie spice)
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- 1/8 teaspoon ground pepper
- ¼ teaspoon kosher salt
- 2 large eggs (room temperature)
- 1¼ cups canned pumpkin puree (see note)
- 2/3 cup heavy cream (see note for dairy-free)
- ¼ cup milk (I use whole milk, but any kind works. See note for dairy-free)
- ¾ teaspoon pure vanilla extract
- ½ cup dark brown sugar ( preferably organic (light brown sugar also works))
- 1 large egg
- 2 tablespoons pure maple syrup
- 1 tablespoon unsalted butter (plus more for the pan (see note for dairy-free))
- ½ teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 3/4 cup chopped pecans
- 1/3 cup pecan halves
- 1 cup heavy whipping cream (chilled for at least 12 hours (see below for dairy-free option))
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
Instructions
- 1
Preheat the oven to 350°F and brush a 9-inch glass pie dish with melted butter or coconut oil. Chill the pie dish while you prepare the filling.
- 2
In a large mixing bowl, mix the brown sugar with the cornstarch and spices. Add the eggs, pumpkin, cream, milk, and vanilla and whisk well to combine. Pour into the chilled pie pan and bake on the middle rack for 35 minutes, until the outside is just set, but the inside is still pretty wobbly.
- 3
While the pumpkin pie layer bakes, prepare the pecan pie topping. Whisk together the dark brown sugar, egg, maple syrup, melted butter, vanilla, and salt until smooth. Add in the chopped pecans.
- 4
When the timer goes off, carefully slide the pumpkin pie out of the oven and carefully spoon the pecan pie filling over the top, ensuring it covers the entire top. Arrange the pecan halves around the outer edge for decoration. Bake for an additional 20 minutes.
- 5
Remove from oven and set on a wire rack to cool. If serving at room temperature, let cool completely, at least 3 hours before slicing. If serving chilled, let cool at room temperature for at least an hour, then cover lightly in plastic wrap or foil and chill for at least 2 hours or up to 3 days.
- 6
When ready to serve, make the whipped cream. In the bowl of a stand mixer with the whisk attachment or a mixing bowl with a hand mixer, whisk the cream (or chilled coconut cream) until it begins to thicken, but peaks have not formed yet. With the mixer running on medium-low, add sugar in a slow stream. Add the vanilla and continue whisking until pillowy soft peaks form.
- 7
Serve pie at room temperature or chilled with fresh whipped cream. See tips above on how to cut clean slices of pie.