This Pecan Pumpkin Pie offers the best of both worlds in one pie. With a creamy pumpkin filling underneath and toasty, gooey pecans on top, this pie aims to satisfy. Freezer friendly and a holiday favorite!
Are you so crazy about pecan pie and pumpkin pie that you struggle to decide which to make during the holidays? Today’s recipe takes away the struggle! Our step by step recipe will show you just how easy it is to make this treat.
Table of Contents
Why You’ll Love This Recipe
A rich pumpkin custard layer balances out the sweetness of the candied pecan topping. And the texture of the pecan layer keeps things interesting.
- With a premade pie crust, you can have this in the oven in under 30 minutes!
- A thick layer of traditional pumpkin pie is packed with aromatic spices and sweet brown sugar.
- Caramelized pecans on top bring a toasty, nutty flavor and a bit of chewy, crunchy texture.
- Make this pie the day before, and it will stay in the fridge until you’re ready to serve it.
This two-layer pie has so much goodness that it can’t even fit in a regular pie pan! A deep dish pie plate leaves room for the sweet pecan layer on top of the pumpkin pie filling.
We love a good mashup of desserts. Try our pecan pie brownies next for a sweet idea.
- Premade or frozen deep-dish pie crust – You can make your own pie crust for this recipe, but it’s best to have it ready in advance to save time. Frozen pie crusts will need to be thawed and ready to go.
- Pumpkin puree – Be sure to reach for the “plain” pumpkin puree, since you’ll add in the sweetener and spices yourself.
- Pecans – A mixture of chopped and halved pecans gives this recipe a ton of crunch, flavor, and a gorgeous pecan pie-like topping. Toast the pecans for best, nutty flavor!
- Pumpkin pie spice – This is essential for that classic pumpkin pie flavor! Use our blend of homemade pumpkin pie spice for best results!
- Brown sugar – Brown sugar adds a touch of caramel flavor to the pumpkin filling layer.
- Cinnamon – Extra cinnamon combines with the pumpkin pie spice for a maximum warm, aromatic flavor.
- Eggs – Eggs give structure to your pumpkin pie filling, so it sets while baking.
- Heavy whipping cream – It wouldn’t be a custard-type pie without cream and eggs!
- Blind Bake the Crust. Prepare your pie crust by placing it in a 9-inch deep-dish pie plate. Beat one egg for your egg wash, then brush the egg wash lightly over the entire pie crust. Bake the crust for ten minutes, then remove from the oven and set aside.
- Make the pumpkin pie layer. Whisk together the pumpkin puree and both sugars. Then mix in the spices and salt. Add in the 3 remaining eggs, whisking until just combined. Avoid over-mixing here. Then pour in the heavy whipping cream, stirring until everything is just mixed.
- Partially bake the Pumpkin Pie. Pour the pumpkin pie filling into your crust. Bake for 50–55 minutes, until the filling, is dark brown and still slightly jiggly in the middle.
- Make the pecan topping. Whisk the brown sugar and syrups together. Add all the pecans and stir with a wooden spoon or spatula until the nuts are all coated.
- Bake again. As soon as the pumpkin pie finishes the initial baking, spoon the pecans evenly over the pie. Then bake the whole pie for 15 more minutes.
- Cool & Chill. Let the finished pie cool on a cooling rack until it’s reached room temperature. It should take roughly an hour to cool. Chill the pie for 3 hours, then enjoy!
Tips & Tricks
- To prevent your crust from getting too dark during the pumpkin pie phase, you can cover it with strips of aluminum foil or pre-made pie shields once it’s dark enough. We love these adjustable silicone pie shields on amazon.
- For maximum flavor, toast your pecans in a 350-degree oven for 5-10 minutes, until they’re just a couple of shades darker and smell amazing.
- After cooling, over your pecan pumpkin pie with plastic wrap and store it in the refrigerator for up to 5 days.
- For ideal flavor and a softer pecan layer, let the chilled pie come to room temperature for 30 minutes before serving. It can also be warmed briefly in the microwave!
Don’t have an ice cream maker? No worries! My no-churn vanilla ice cream can be made right in your freezer.
Since it’s a custard-based pie with egg and cream, this pie should not be left out of the fridge for more than 2 hours.
If you’re unsure if your pumpkin pie is done, you can dip the tip of a paring knife into the center of the pie at the end of baking it with the pecan layer. Aside from a bit of sugar goo from the pecans, the knife should come out clean with no pumpkin filling on it.
To freeze the pecan pumpkin pie, cover it with plastic wrap, then foil it and store it in the freezer for up to 2 months. Thaw it before serving. Please note that freezing the pie may change the consistency and texture of the pecan topping.
I’ve got you covered! It’s easy to make your own pumpkin pie spice with spices you may already have at home.
More Fall Dessert Recipes
- French Silk Pie
- Chess Pie
- Monkey Bread
- Applesauce Cake
- Apple Crumble
- Peanut Brittle Recipe
- Hot Chocolate Bombs
Pecan Pumpkin Pie
For the Pumpkin Layer
- 1 premade or frozen pie crust deep dish
- 4 large eggs room temperature, divided
- 1 can pumpkin puree 15-ounce
- ⅓ cup granulated sugar
- ½ cup light brown sugar packed
- 1 teaspoon cinnamon
- 2 Tablespoons pumpkin pie spice
- ½ teaspoon kosher salt
- ¾ cup heavy whipping cream
For the Pecan Pie Topping
- ¼ cup light brown sugar packed
- 2 Tablespoons light corn syrup
- 2 Tablespoons pure maple syrup
- 1 cup pecans chopped
- ½ cup pecan halves
- Preheat the oven to 350 degrees F. Lay pie crust in bottom of a deep 9-inch pie plate.
- In a small bowl, beat 1 egg, and brush the egg wash over the entire pie crust. Bake the crust for ten minutes. Remove from oven and set aside.
- For the pumpkin pie layer, in a large bowl, mix the pumpkin puree, sugar, and brown sugar with a whisk.
- Add the cinnamon, pumpkin pie spice, and salt, and whisk again.
- Add the remaining 3 eggs and whisk until just combined. Be careful not to over-mix the eggs or you may risk having the pie filling crack while baking. Pour in the heavy whipping cream and stir just until mixed.
- Pour the pumpkin filling into the prepared crust, and bake for 50-55 minutes or until the filling is a dark brown (not burnt) and still slightly jiggly in the middle.
- For the pecan topping, in a medium or large bowl, whisk the brown sugar, corn syrup, and maple syrup together. Add the chopped and halved pecans and stir with a wooden spoon or spatula until the pecans are coated in the sugar mix.
- Spoon the pecans over the baked pumpkin pie, and then bake for an additional 15 minutes.
- Rest the pie on a cooling rack until it has reached room temperature, at least 1 hour, then chill for 3 hours or until you are ready to serve.
- Use a pie shield or foil strips on the pie crust if they begin to darken and get cooked too fast. Depending on if you are using homemade crust or refrigerated pie crust, this can happen during the pumpkin pie baking phase.
- For maximum flavor, toast the pecans first!
- Refrigerator: Cover with plastic wrap and store in the refrigerator for up to 5 days.
- Freezer: Cover with plastic wrap and foil and store in the freezer for up to 2 months. Thaw before serving. Please note that freezing the pie may change the consistency and texture of the pecan topping.
- Serve cold (or warmed) with vanilla ice cream or whipped cream.