This Pecan Pumpkin Pie offers the best of both worlds in one pie. With a creamy pumpkin filling underneath and toasted pecans on top, this pie is freezer friendly and a holiday favorite!
Pecan Pumpkin Pie for Thanksgiving
If you’re tired of plain old pumpkin pie, and pecan pie is a little bit too sweet for your taste, pumpkin pecan pie offers a happy medium.
A rich pumpkin pie 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! Or whip up our easy homemade pie crust.
- A thick layer of traditional pumpkin pie is packed with spices and 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.
We love a good mashup of desserts. Try our pecan pie brownies next for a sweet idea.
Ingredients for Pie
- 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.
- Heavy whipping cream – It wouldn’t be a custard-type pie without cream and eggs!
How to Make Pecan Pumpkin Pie
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!
Holiday Pie Recipes
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Pecan Pumpkin Pie
Ingredients
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
Instructions
- 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.
Notes
- 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.
- 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.
- 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.
- Serve cold (or warmed) with vanilla ice cream or whipped cream.
I tried this last year and was very good.
I have to let you know yesterday I tried your pecan pie brownies served with ice cream. Oh my gosh how delicious. My 24 yr old granddaughter loved them also
Oh I’m so glad!!