Pumpkin & Caramel Pecan Pie – The Ultimate Autumn Dessert

Pumpkin & Caramel Pecan Pie – The Ultimate Autumn Dessert

Pumpkin pie truly reigns supreme as the king of autumn desserts—and for good reason. This version takes things to the next level with a luscious two-layer twist: silky pumpkin filling paired with a decadent layer of caramel (doce de leite / dulce de leche). The result? A luxurious pumpkin & caramel pecan pie that’s perfect for autumn gatherings, fall parties, or your Halloween and Thanksgiving table.

This isn’t your average pumpkin pie—it’s richer, more indulgent, and completely unforgettable. The creamy pumpkin layer sits on top of caramel & pecans, giving it a crunchy autumn bite. Even better, this pie tastes incredible when made the day before serving, as the flavours deepen overnight in the fridge.

Besides its irresistible taste, it's packed with all the cosy fall flavours you love.

Whether you’re hosting a Halloween dinner, a cosy fall gathering, or planning your Thanksgiving feast, this Pumpkin & Caramel Pecan Pie is sure to impress your guests and become your new seasonal favorite.

INGREDIENTS

Approx 16 small servings

For the pumpkin pie filling

• 1 1/2 cups of pumpkin puree

• 1/2 cup of canned coconut milk

• 3x eggs

• 1/2 cup of honey (or maple syrup)

• 1 tbsp of pumpkin spice

• 1x tsp of vanilla extract

• pinch of salt

For the pecan filling

• 1 1/2 cups of pecans

• 2 heaped tbsp of doce de leite (caramel)

For the pastry

• 1 & 1/2 cups of plain flour

• pinch of salt

• 120g of cold butter

• 25g of caster sugar

• 1x egg yolk

• zest of 1 lemon (optional)

• cold water

METHOD

For the pastry

In a large mixing bowl add your flour, salt, sugar and butter and rub together until it resembles fine bread crumbs.

Add the egg yolk and combine together with your hands. Add a tsp of cold water if too crumbly.

Work the dough into a ball, cover with clingfilm and place it into the fridge for 30 minutes.

For the pumpkin pie filling

Add all of the ingredients to a large mixing bowl and mix together well until fully combined.

For the pecan filling

Add all the ingredients to a mixing bowl and mix together well until all the pecans have been fully incorporated into the caramel.

Preheat the oven to 180 C

Grease your pie dish and set aside.

Take the dough out of the fridge and transfer to a lightly floured surface.

Roll the dough to fit your dish.

Line the dish with the pastry and using a knife trim off any excess. (Note that working with cassava flour pastry can be difficult, as it is very crumbly, some patchwork may be needed.)

Pop the pie crust into the preheated oven and bake for 15 minutes.

Remove from the oven and distribute the pecan filling across the surface of the pie crust, forming a nice even layer.

Now pour all of your pumpkin pie filling on top, making sure to evenly distribute it to all parts of the pie.

Now place it into the oven for 55 - 60 minutes.

Remove from the oven and place it into the fridge to cool for at least two hours. (The pie will still feel wet and undercooked once you remove it from the oven, this is due to the caramel.)

If desired you can also refrigerate the pie overnight in an airtight container, we find that it tastes better the next day.

Remove the pie from the fridge. (It should have firmed up a little bit.)

Decorate with desired toppings (we like to decorate it with pecans), serve and enjoy!

Consume immediately or store in an airtight container in the fridge for 3 - 4 days