Pumpkin Pie With Glazed Pecans

Melodi Bailey
Nov 20
3 min read

There’s something deeply comforting about a pumpkin pie that leans into autumn’s sweetness without ever feeling heavy. This version uses butternut or pumpkin purée as its base, wrapped in maple, warm spices, and a gentle creaminess. A glossy layer of glazed pecans finishes the top, giving the pie a soft crunch and a touch of caramel warmth.

It’s nostalgic, soothing, and perfect for any table that celebrates togetherness.

Pecan Topping

1½ cups pecan halves
1 tablespoon molasses
¼ cup pure maple syrup
1 teaspoon arrowroot powder

Pumpkin Filling

3 cups cooked pumpkin or butternut squash
¾ cup pure maple syrup
½ cup original coconut milk
2 tablespoons avocado oil
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
½ teaspoon salt
2 tablespoons arrowroot powder
1 teaspoon agar powder
1 single-crust Coconut Oil Pie Crust or Oil Crust

NOTE:

To end up with 2½ cups of squash purée, start with 2¼ to 3 pounds of squash. Cut in half, place cut-side down on a baking sheet, and roast at 375°F for 45–60 minutes, until tender. Scoop out the flesh and allow to cool. Agar powder is the critical ingredient that helps the filling set once chilled.

Make the Pecan Topping

Chop the pecans coarsely. Toss them in a bowl with the molasses, maple syrup, and arrowroot powder. Set aside.

Make the Pumpkin Filling

In a food processor fitted with a metal blade, combine the pumpkin, maple syrup, soy milk, canola oil, cinnamon, ginger, nutmeg, and salt. Process until smooth.

Taste and adjust sweetness if needed by adding a touch more maple—winter squashes vary. Add the arrowroot and agar, blending again until everything comes together. Set aside while preparing the crust.

Prepare the Oil Crust

Oil Crust

A tender oil crust has its own quiet magic—flaky, light, and surprisingly simple once you understand its rhythm. The chilled flour keeps the dough delicate, the touch of sugar softens the edges, and a splash of vinegar brings tenderness. This is a crust meant to be rolled out and baked right away, not tucked into the refrigerator for later. Its beauty comes from working quickly and keeping everything cold.

Single Crust

¾ cup unbleached white GF flour blend, chilled
¾ cup GF pastry flour, chilled
½ teaspoon baking powder
2 tablespoons unrefined cane sugar,
½ teaspoon salt
¼ cup very cold avocado oil
1 teaspoon apple cider vinegar
¼ cup to 6 tablespoons ice water

Begin with everything cold—flour from the freezer, oil chilled until thick and viscous, and ice water ready to soften the dough just enough to come together. Cold is what gives this crust its tenderness.

In a large bowl, toss together the flours, baking powder, sugar, and salt. Drizzle the oil over the mixture a little at a time, tossing lightly with your fingers or a wooden spoon. The dough should begin to form soft, uneven lumps.

Pour in the vinegar, then add the ice water a little at a time, tossing gently until the dough holds together when squeezed. You may not need all of the water—use only what brings the dough into a cohesive ball.

Shape & Roll

Form the dough into one ball for a single crust, or divide into two balls for a double crust. If you’re making a double crust, wrap one half for the top layer in plastic while you roll out the bottom crust to keep it from drying.

Roll the dough immediately on a floured surface. Its texture is delicate, so handle it with intention and patience.

Preheat your oven to 350°F.

Have a 9-inch pie dish ready. Roll out your crust on a lightly floured board or between two sheets of parchment. Work from the center outward until the dough is roughly ⅛-inch thick.

Transfer the dough carefully to the pie plate. Gently press it in, allowing about ½ inch of overhang. Tuck the overhang underneath so the edge sits flush with the plate.

Crimp the edges as desired.

Assemble & Bake

Pour the filling into the prepared crust. Cover the crust edge with aluminum foil.

Bake for 50 minutes, or until the filling looks set and no longer wobbly in the center.

Remove the foil. Evenly distribute the glazed pecans over the top of the pie.

Return to the oven and bake 20 minutes uncovered.

Allow the pie to cool completely so the filling firms and the pecans set into a glossy, caramelized layer.