With a crunchy pecan topping and a warmly spiced pumpkin filling in a flaky crust, this Pumpkin Pecan Pie blends two holiday favorites into one irresistible dessert. It pairs creamy pumpkin custard with a crunchy pecan layer for a pleasing contrast of textures and flavors.
The Best Pumpkin Pecan Pie Recipe
Can’t decide between pumpkin pie and pecan pie? This recipe solves that dilemma by combining both. It starts with a classic pumpkin pie filling poured into your favorite pie crust, then is finished with chopped pecans on top and baked until set.
Preparation is straightforward and quick, making it a convenient choice for holidays or special gatherings. The flavors complement each other perfectly, resulting in a pie that’s creamy, spiced, and satisfyingly crunchy.
Why You’ll Love This Pecan Pumpkin Pie
This pie appeals to both pumpkin and pecan lovers and often disappears fast at holiday tables. Key highlights:
- Crunchy pecan topping: The pecans add texture and a nutty flavor that elevates the pumpkin base.
- Two favorites in one: You get the best of both pies without baking two separate desserts.
- Holiday-ready: Warm spices and a buttery crust make this pie a natural fit for Thanksgiving and seasonal menus.
Key Ingredients You’ll Need
The recipe uses familiar ingredients from traditional pumpkin and pecan pies. Exact quantities appear in the recipe card below.
- Pie crust: A premade or homemade 9-inch unbaked pastry shell works well.
- Sweeteners: Brown sugar adds depth while dark corn syrup helps set the filling and add sweetness.
- Spices: Ground cinnamon and a pinch of salt enhance the pumpkin flavor. You can substitute pumpkin pie spice if preferred.
- Pumpkin: Use plain canned pumpkin puree, not pre-spiced pumpkin pie filling.
- Pecans: Coarsely chopped pecans are sprinkled on top, and whole halves can line the edge for a decorative finish.
The Easiest Way To Cut Pecans
Chopping pecans can be messy if they scatter across the cutting board. An easy method is to place them in a bowl and use a pastry cutter to press through them. Pecans are relatively soft, so this keeps the pieces contained and speeds up the process.
How To Make Pumpkin Pecan Pie
This pumpkin pecan pie is simple to make in a few steps and bakes in under an hour.
- Make the batter: In a large bowl, combine brown sugar, ground cinnamon, and salt. Add the pumpkin puree, lightly beaten eggs, dark corn syrup, and vanilla, and mix until smooth. Pour the pumpkin mixture into the unbaked 9-inch pastry shell.
- Top with pecans: Sprinkle coarsely chopped pecans evenly over the filling and place pecan halves around the edge for decoration.
- Bake: Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and bake an additional 25 minutes, or until a knife inserted near the center comes out clean but still slightly moist. Allow the pie to cool before serving with whipped cream or ice cream.
Tips for Success
- Avoid opening the oven: When lowering the temperature, keep the oven closed so the pie doesn’t cool too quickly and crack.
- Use pumpkin puree: Pumpkin pie filling is pre-sweetened and spiced; plain pumpkin puree gives you full control over the flavor.
- Doneness check: The pie is done when a knife comes out clean (with a little moisture) or when the internal temperature reaches about 170°F.
Serving Suggestions
Serve the pie warm or at room temperature. A generous dollop of whipped cream or a scoop of vanilla ice cream complements the warm spices and crunchy pecans. This pie is a welcome addition to any holiday table and makes a memorable centerpiece for Thanksgiving or seasonal gatherings.
Proper Storage
- Refrigerate: Let the pie cool completely, then cover with plastic wrap and refrigerate. It will keep for 3–4 days.
- Reheat: Reheat individual slices briefly in the microwave if you prefer them warm.
More Pumpkin Recipes
- Crustless Pumpkin Pie
- Streusel Pumpkin Pie
- No Bake Pumpkin Pie
- Pumpkin Pie Cupcakes
- Pumpkin Pie Bars
Pumpkin Pecan Pie
Ingredients
- 3/4 cup brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup canned pumpkin puree
- 3 eggs, lightly beaten
- 1/2 cup dark corn syrup
- 1 tsp vanilla extract
- 1 (9-inch) unbaked pastry shell
- 3/4 cup pecans, coarsely chopped
- 20 pecan halves (for edge)
- Whipped cream, for serving
Instructions
- In a large bowl, combine brown sugar, cinnamon, and salt.
- Add pumpkin puree, eggs, corn syrup, and vanilla; beat until smooth.
- Pour the mixture into the unbaked pastry shell.
- Sprinkle chopped pecans evenly over the filling and arrange pecan halves around the outer edge.
- Bake at 425°F for 15 minutes. Reduce heat to 350°F and bake 25 more minutes or until a knife inserted near the center comes out clean.
- Cool completely before slicing. Serve with whipped cream if desired.
Nutrition
Calories: 367 kcal |
Carbohydrates: 52 g |
Protein: 5 g |
Fat: 17 g
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