FOR TWO OR JUST FOR YOU, Pies For Two, gluten-free, pies, Thanksgiving, Vegan

Thanksgiving special-Pumpkin Pecan Pie {For Two}

Here is my fourth pie {For Two] for Thanksgiving! The filling happened to be vegan and gluten-free.

pumpkin pie for two

Check out the other pie recipes you can make for this Thanksgiving:

pecan pie for two

Pecan Pie {For Two}




Butternut pie for oneButternut Pie {For One}





pecan pie for twoNo-Bake Filling Pie {For Two}





Jump to Recipe


A blogger that I love, SallysBakingAddiction, released a similar recipe last week, and I thought that was very funny because I had this recipe in store for you for two weeks now. That’s a total coincidence as it is not even the same recipe but you know, I’d say great minds think alike 😉

pumpkin pie for two


Anywho let’s talk about the Recipe, shall we?

  • First of all, this recipe is for two servings:

If you don’t have 10 mouths to feed for Thanksgiving, or maybe you are on your own or with your Mom, sister, brother, boyfriend or whoever

  • Second of all, it’s a mix of Thanksgiving pies:

You have a pumpkin filling (and a no-pumpkin option for those who aren’t a big fan but need a healthy alternative)

And you have a NO-BAKE pecan topping with maple syrup.

  • Third of all, it’s made with a homemade crust:

I use this crust for most of my {For Two} pies and it’s the bomb!

  • Fourth of all, the filling AND the topping are vegan and gluten-free!

And of course, it’s not that complicated.

pumpkin pie for two



The crust is my all-time favorite: I think I haven’t introduced it to you yet. I thought but I haven’t. Well, better late than never! I love that crust, I was in constant search of my perfect crust for my pies for two (because there are others coming…) and this one is… the ONE; Let’s list the ingredients, shall we?


  • Strong flour -all-purpose is perfectly fine-
  • Salt
  • Confectioner’s sugar
  • Cold and diced unsalted butter
  • Ice cold water –pour cold water in a glass and put in the freezer for 10 minutes-




This is a not a classic pumpkin/pecan pie filling. What’s great about it? It happened to be vegan and gluten-free! Just mix it all and it’s ready.


  • Pumpkin/ Pumpkin+Banana/Banana (your choice)
  • Almond spread
  • Golden syrup -Corn syrup if you wish-
  • Almond flour


No-Bake Topping


This topping also happens to be vegan and gluten-free. It wasn’t on purpose, and I think it’s pretty cool every time I do something like that. You just make/bake something by inspiration and flavors, and it’s even better because you made it vegan and gluten-free so more people can make it too.


  • Maple syrup spread or almond butter
  • Melted coconut oil
  • Maple syrup
  • Vanilla
  • Salt
  • Pecans -or any nuts-

pumpkin pie for two

Thanksgiving Special-Pumpkin Pecan Pie {For Two}

This pie is a delicious combination of Pumpkin and Pecan Pie and it's just for two servings! (Or four if you are not that hungry, but eh, who's not hungry for pie?)

Course Breakfast, Dessert, Snack
Cuisine American
Keyword pecan pie for two, pumpkin pie, Thanksgiving pie small servings
Prep Time 25 minutes
Cook Time 32 minutes
Servings 2
Author Bites Of Baking


For the crust:

  • 78 g strong flour -all-purpose is perfectly fine- 1/3 cup
  • 1 pinch salt
  • 19 g confectioner's sugar 2 tbsp + 1 tsp
  • 58 g unsalted butter -cold and diced-
  • 1 to 2 tbsp ice cold water

For the filling:

  • 115 g pumpkin purée -or mashed banana or both- 1/2 cup
  • 65 g almond spread 1/4 cup
  • 40 g melted golden syrup -or maple syrup, not melted- measure this for more accuracy
  • 25 g almond flour 1/4 cup

For the no-bake topping:

  • 32 g maple spread -or almond spread- 2 tbsp
  • 17 g melted coconut oil measure this for more accuracy
  • 28 g maple syrup
  • 1/4 tsp vanilla extract
  • 1 pinch salt
  • 75 g pecans 3/4 cup


  1. Add the flour, salt and sugar in a medium bowl. Combine with a fork or whatever’s convenient.Then add the cold and diced butter. Combine with a pastry cutter, until you have bread crumbs consistency, and some chunks of butter.Add one teaspoon water at a time: give a stir and combine with the fork between each one until you have the right consistency. It should still looks a little crumbly before you squeeze some dough between your hands and you can see the dough is formed.Divide the dough in two and shape rectangles. Keep at least one hour in the fridge, wrapped in clingfilm. Up to two days for better results.

  2. Grease your pans: 12-ounces oval pie pans like I do (6-inch long) or a 4-inch round pan.

    Flour your work surface and rolling pin. Roll out each piece of dough, in a rectangle shape if you use 12-ounces oval pie pans like I do (6-inch long) or in a round shape if using a 4-inch round pan.

    Put back in the fridge for 1 hour.

  3. 15 minutes before baking, preheat your oven at 400°F (200°C).

    Blind-bake your crusts for 10 minutes. Remove from the oven, remove the beans or whatever you used to blind-bake them, and egg-wash them.

    Put back in the oven. Turn down your oven temperature to 350°F (180°C).

  4. Meanwhile prepare the filling.

    In a medium bowl, mix all the ingredients together.

    Remove the crusts after the two minutes and pour filling into pre-baked pie crusts.

    Bake for a further maximum of 20 minutes. If the crusts are browning too fast, try put an aluminium foil on the pie.

  5. For the no-bake topping:

    When the pie is totally cool, mix all the topping ingredients and pour on the filling. Let set for at least 30 minutes before enjoying.


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