What do you get when you combine the gooey, nutty goodness of a classic Pecan Pie, the creamy, warmly spiced comfort of a traditional Pumpkin Pie, and the rich, deep, caramel-like decadence of a British Sticky Toffee Pudding? You get this absolutely legendary, show-stopping Sticky-Toffee Pecan-Pumpkin Pie. This is the ultimate holiday dessert mash-up, and it is destined to be the most unforgettable pie you will ever bake.
This isn’t just a recipe; it’s a guide to creating a true holiday masterpiece. We’ll show you how the secret ingredient of puréed dates creates a deep, complex, and “sticky” flavor that is simply divine. With a flaky, all-butter crust, a silky-smooth hybrid filling, and a luscious, homemade toffee sauce, this pie is a symphony of all the best fall and winter flavors in one perfect slice.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Holiday Dessert Mash-Up
What makes this Sticky-Toffee Pecan-Pumpkin Pie so spectacular is its brilliant and completely unique combination of three beloved classic desserts. The filling is a true showstopper: a rich, smooth custard that gets its classic flavor from pumpkin purée and pecans, and its incredible, deep, caramel-like sweetness and “sticky” texture from puréed dates—the secret to a classic sticky toffee pudding. It’s all baked in a from-scratch, flaky crust and finished with a rich, buttery, homemade toffee sauce.
| Metric | Time / Level |
| Total Time | 3 hours 30 minutes (includes chilling and cooling) |
| Active Prep Time | 45 minutes |
| Difficulty Level | Intermediate |
| Servings | 8-10 slices |
Your Holiday Baking Game Plan (Make-Ahead Schedule)
The secret to this seemingly complex dessert is to make it in easy, manageable stages.
- Up to 3 Days Ahead: Make the pie dough, wrap it tightly, and store it in the refrigerator.
- Up to 2 Days Ahead: Make the entire pie (crust and filling), let it cool completely, then cover it and let it chill and set in the refrigerator.
- On Serving Day: Gently make the warm toffee sauce, pour it over the chilled pie, let it set, and serve!
The Essential Ingredients for This Showstopper
This recipe is built from three delicious, from-scratch components.
- The Flaky All-Butter Crust (Pâte Brisée): The rich and tender foundation of our pie.
- Cold Unsalted Butter: The absolute key to a flaky crust. It is crucial that your butter is very cold and cut into small pieces. These cold pieces of butter will create steam as the pie bakes, which is what creates all those beautiful, flaky layers.
- The “Sticky Toffee” Pumpkin-Pecan Filling:
- The Secret Ingredient (Dates!): The brilliant addition of pitted dates, which are soaked and puréed, is the key to that signature, rich, and complex “sticky toffee pudding” flavor. They provide a deep, natural, caramel-like sweetness.
- The Pie Flavors: Pure pumpkin purée and warm cinnamon bring the classic pumpkin pie element, while dark corn syrup and toasted pecans deliver the signature gooey, nutty flavor of a pecan pie.
- The Luscious Toffee Sauce: A simple, but incredibly decadent, from-scratch sauce made by cooking butter, brown sugar, and corn syrup until thick and bubbly. This is poured over the finished pie for a beautiful, glossy finish.
Step-by-Step to The Ultimate Holiday Pie
Let’s break this incredible project down into simple, manageable parts.
Part 1: The Flaky All-Butter Crust
Step 1: In the bowl of a food processor, pulse the 1 1/2 cups of all-purpose flour, the 2 tablespoons of packed light brown sugar, and the 1/4 teaspoon of salt to combine.
Step 2: Add half of the 6 tablespoons of cold, cubed butter and pulse until it is combined. Add the remaining butter and pulse until the mixture looks like coarse meal with some pea-sized pieces of butter still visible.
Step 3: While pulsing, add 1/4 cup of ice water (adding more, 1 tablespoon at a time, if needed) until the dough just holds together when you pinch it.
Step 4: Turn the dough out onto a piece of plastic wrap, press it into a flat disc, and wrap it tightly. Refrigerate the dough until it is firm, for at least 1 hour.
Part 2: The “Sticky Toffee” Pumpkin-Pecan Filling
Step 1: First, preheat your oven to 350°F (175°C). Spread the 1 1/4 cups of pecan pieces on a baking sheet and bake for about 8 minutes, until they are lightly toasted and fragrant. Let them cool completely.
Step 2: While the pecans are toasting, place the 1/2 cup of pitted dates in a small bowl and cover them with 1/2 cup of boiling water. Let them sit and soften for 5 minutes.
Step 3: Transfer the dates and all their soaking liquid to a food processor. Add the 4 tablespoons of butter and pulse until the mixture is smooth.
Step 4: Add the 1 cup of pure pumpkin purée, the 3/4 cup of dark corn syrup, the 1/2 cup of packed light brown sugar, the 1 tablespoon of pure vanilla extract, the 1 tablespoon of all-purpose flour, and the 1/2 teaspoon of ground cinnamon to the food processor. Pulse until the mixture is completely smooth.
Step 5: Add the 1/3 cup of heavy cream and the 2 large eggs and pulse until they are just combined.
Part 3: Assembling and Baking Your Masterpiece
Step 1: On a lightly floured surface, roll out your chilled dough into a 12-inch round. Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges decoratively. Refrigerate the pie shell for 15 minutes to firm up.
Step 2: Place a baking sheet on the middle oven rack to preheat.
Step 3: Sprinkle 3/4 cup of your toasted pecans into the bottom of the prepared, chilled crust. Pour the prepared filling over the top.
Step 4: Carefully transfer the pie to the hot baking sheet in the oven and bake for about 1 hour, until the filling is set around the edges but the very center still has a slight jiggle to it.
Step 5: Transfer the pie to a wire rack and let it cool completely.
Part 4: The Luscious Toffee Sauce Topping
Step 1: In a small saucepan, bring the 4 tablespoons of butter, the 1/4 cup of packed light brown sugar, the 2 tablespoons of dark corn syrup, the 2 tablespoons of heavy cream, and the pinch of salt to a boil.
Step 2: Reduce the heat to medium-low and let the sauce simmer for 8 to 12 minutes, until it is dark and has thickened.
Step 3: Remove the sauce from the heat and let it cool for 3 minutes.
Step 4: Pour the warm toffee sauce over the top of the completely cooled pie. Sprinkle the remaining 1/2 cup of toasted pecans on top.
Let the pie sit until the toffee sauce has set, for at least 1 hour, before slicing and serving.
The Ultimate Sticky Toffee Pecan Pumpkin Pie
A from-scratch, gluten-free recipe for festive Pumpkin Spice Cream Puffs. The dessert starts with instructions for a homemade gluten-free flour blend, which is then used to make a classic choux pastry (pâte à choux) on the stovetop and in a food processor. The dough is scooped onto a baking sheet and baked until puffed and golden. The cooled puffs are then split and filled with a light and airy homemade whipped cream that has been flavored with pumpkin puree and pumpkin pie spice.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes (includes cooling time)
- Yield: 12–18 cream puffs 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Ingredients
- For the Gluten-free Flour Blend:
- 3 cups (435 grams) white rice flour
- 1 1/2 cups (187 grams) tapioca flour
- 3/4 cup (123 grams) potato starch
- 1 tablespoon (8 grams) xanthan gum
- 1 1/2 teaspoons (5 grams) salt
- For the Puffs:
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup milk
- 1/2 cup water
- 1 cup homemade gluten-free flour blend
- 3 large eggs plus 1 large egg white, at room temperature
- 3/4 teaspoon baking powder
- For the Filling:
- 2 cups heavy cream
- 1/2 cup confectioners’ sugar, plus more for dusting
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon ground pumpkin spice
- 1/4 cup pumpkin puree
Instructions
- Make the Gluten-Free Flour Blend: In a large bowl, whisk together the white rice flour, tapioca flour, potato starch, xanthan gum, and salt.
- Make the Puffs: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a medium saucepan, melt the butter with the milk and 1/2 cup of water. Bring to a boil.
- Reduce the heat to low and gradually whisk in 1 cup of the prepared gluten-free flour blend, the granulated sugar, cinnamon, and salt. Stir with a wooden spoon for about 3 minutes, until a ball of dough forms.
- Transfer the dough to a food processor and pulse about 20 times to cool it down. With the motor running, stream in the eggs, egg white, and baking powder. Process until a smooth dough forms.
- Using a 1 1/2-inch ice cream scoop, drop the dough onto the prepared baking sheet. Bake for about 25 minutes, until puffed and golden.
- Using a sharp knife, cut a small slit in the side of each hot puff to allow steam to escape. Let them cool completely on a wire rack.
- Make the Filling and Assemble: Using an electric mixer, beat the heavy cream until soft peaks start to form. Add the confectioners’ sugar, vanilla, and pumpkin spice and beat until soft peaks form. Gently fold in the pumpkin puree.
- Cut the cooled puffs in half. Place a mound of the whipped pumpkin cream on each puff bottom and then set the tops in place.
- Dust with additional confectioners’ sugar before serving.
Notes
- Special Equipment: The recipe suggests using parchment paper and a 1 1/2-inch ice cream scoop.
- This recipe is entirely gluten-free, starting with a homemade multi-flour blend for the choux pastry.
- Cutting a slit in the side of the puffs immediately after they come out of the oven is a crucial step to release steam and prevent them from becoming soggy as they cool.
- The puffs must be cooled completely before they are filled with the whipped pumpkin cream.
Nutrition
- Serving Size: 1 cream puff
- Calories: 250-320
- Sugar: 15-20 g
- Sodium: 200-250 mg
- Fat: 18-24 g
- Saturated Fat: 11-15 g
- Trans Fat: 0 g
- Carbohydrates: 20-25 g
- Fiber: 1 g
- Protein: 3-5 g
- Cholesterol: 90-120 mg
Storage and Make-Ahead Tips
This pie is the absolute perfect make-ahead dessert for the busy holiday season.
- Make-Ahead: As outlined in our “Game Plan” above, you can bake the entire pie completely up to 2 days in advance. Let it cool completely, then cover it and store it in the refrigerator. Just wait to add the final toffee sauce topping until the day you plan to serve it.
- Storage: Store the finished pie, covered, in the refrigerator for up to 4 days.
- Serving: This pie is delicious served chilled or at room temperature.
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Creative Recipe Variations
- Add a Classic Boozy Kick: For a flavor that is classic in all three of these desserts, you can add 2 tablespoons of your favorite bourbon or a dark rum to the filling along with the vanilla extract.
- Add a Decadent Chocolate Twist: For a rich, gooey, “turtle” style pie, you can sprinkle 1 cup of semi-sweet or dark chocolate chips over the chopped pecans in the bottom of the crust before you pour in the filling.
- Use a Different Nut: While pecans are the classic star, this pie is also absolutely incredible when made with coarsely chopped, toasted walnuts.
Enjoy The Ultimate Holiday Dessert!
You’ve just created a truly epic, show-stopping dessert that is the very definition of a holiday indulgence. This Sticky-Toffee Pecan-Pumpkin Pie is a perfect symphony of creamy, gooey, nutty, and spiced flavors that is guaranteed to be the most memorable finale to any holiday feast.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who is ready for a holiday baking adventure!
Frequently Asked Questions (FAQs)
Q1: What is a “sticky toffee pudding,” and what does it taste like?
A sticky toffee pudding is a classic, beloved British dessert. It is a very moist sponge cake that contains finely chopped or puréed dates. The dates are the secret ingredient that gives the cake its signature dark color and a deep, rich, and incredibly moist, “sticky” texture. It is traditionally served with a warm toffee sauce, just like our pie!
Q2: How do I know for sure when my custard pie is done baking?
The key is the “jiggle test.” A custard pie is perfectly baked when the outer 2-3 inches of the filling are set and look slightly puffed, but the very center (about a 3-inch circle) still has a slight jiggle or wobble to it when you gently nudge the pan. It should not look liquidy or sloshy. The center will continue to cook and set up perfectly from the residual heat as the pie cools.
Q3: Can I make this pie a day or two before my holiday meal?
Yes, this is an absolutely perfect make-ahead dessert! The flavor and the texture of a custard pie are actually even better on the second day. The best method is to bake the pie completely, let it cool, and store it in the refrigerator. Then, on the day of serving, you can gently make the warm toffee sauce and pour it over the top for the final finish.
Q4: Why do you bake the pie on a preheated baking sheet?
This is a fantastic professional baker’s trick for a perfectly crisp bottom crust! By placing your cold pie on a baking sheet that has been preheated in a hot oven, you are giving the bottom of the pie crust a powerful, initial blast of heat. This helps the crust to set and begin to crisp up immediately, which is a great secret to preventing a soggy bottom.
Q5: What are the best dates to use for this recipe?
For the best, richest flavor, it is recommended to use soft, plump Medjool dates. Be sure to remove the pits before you soak and purée them.