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Pecan Pumpkin Pie

Featured in Sweet Treats and Baked Goods.

Made this pumpkin pecan pie for Thanksgiving last year and now everyone requests it! Best of both holiday pies in one. The creamy pumpkin layer with crunchy pecan topping is amazing together. Worried it would be tricky but followed the recipe exactly. Brought it to the family dinner and even the pie snobs loved it. Great way to please both pumpkin and pecan fans. Make sure to let it cool completely. Added some extra spices to the pumpkin layer. Now its our new holiday tradition.```
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Mina cooking in her kitchen
Updated on Thu, 09 Jan 2025 17:54:59 GMT
A slice of pumpkin pie topped with pecans is served on a white plate, with a whole pie and a pumpkin in the background. Pin it
A slice of pumpkin pie topped with pecans is served on a white plate, with a whole pie and a pumpkin in the background. | lastminrecipes.com

The Ultimate Pecan Pumpkin Pie

This pecan pumpkin pie combines everything we love about holiday desserts. The silky spiced pumpkin layer topped with sweet crunchy pecans creates pure magic in every bite. I love making this for Thanksgiving it always gets more oohs and aahs than traditional pumpkin or pecan pie alone.

Why This Pecan Pumpkin Pie Wins Hearts

There's something special about getting two classic pies in one slice. The creamy pumpkin base with that candied pecan top creates the perfect balance of textures and flavors. It's become my go-to holiday dessert because it's simple to make but looks absolutely stunning on the dessert table.

What You'll Need

  • Pie Crust: Use a deep dish crust it needs room for both layers.
  • Pumpkin Filling: The perfect blend of pumpkin eggs milk and warm spices.
  • Pecan Topping: Sweet crunchy pecans in a buttery caramel.
  • Extras: Just a touch of salt and cornstarch makes everything perfect.

Let's Make Pie

Start With Pumpkin
Mix up that silky pumpkin filling bake it just right then let it set overnight.
Create Pecan Magic
Cook up your pecan topping until it's thick and gorgeous then chill it well.
Put It Together
Spread that amazing pecan layer over your set pumpkin base add some extra pecans on top if you're feeling fancy.

My Pie Making Secrets

Always chill your crust first it makes such a difference. Give that pumpkin layer time to set properly overnight is best. Fresh spices and good ingredients will make your pecan pumpkin pie taste even more amazing.

Keep It Fresh

This pie stays beautiful in the fridge for about four days. Want to freeze it? Wrap it up well and it'll keep for three months. Just thaw it slowly in the fridge when you're ready to serve.

A pumpkin pie topped with pecans is displayed on a plate, surrounded by decorative pumpkins and autumn leaves. Pin it
A pumpkin pie topped with pecans is displayed on a plate, surrounded by decorative pumpkins and autumn leaves. | lastminrecipes.com

Frequently Asked Questions

→ Why refrigerate overnight?

The long chill time ensures the pumpkin layer sets completely for clean slices.

→ Can I make this ahead?

Yes, it actually needs to be made ahead due to cooling and setting times.

→ Why put the pie on a cookie sheet?

It makes transferring the full pie easier and catches any potential overflow.

→ Can I use store-bought crust?

Yes, just make sure it's a deep-dish crust to hold all the filling.

→ Why cool the pecan topping before spreading?

Hot topping would melt into the pumpkin layer; cooling ensures distinct layers.

Pecan Pumpkin Pie

Two classic holiday pies in one - creamy pumpkin pie base topped with rich pecan pie filling for the ultimate Thanksgiving dessert.

Prep Time
25 Minutes
Cook Time
75 Minutes
Total Time
100 Minutes
By: Mina

Category: Desserts

Difficulty: Difficult

Cuisine: American-Holiday

Yield: 8 Servings (1 pie)

Dietary: Vegetarian

Ingredients

01 1 9-inch deep dish pie crust.
02 2 large eggs.
03 1 can (15 oz) pumpkin puree.
04 1 cup evaporated milk.
05 1 can (14 oz) sweetened condensed milk.
06 1/2 teaspoon kosher salt.
07 1 teaspoon ground cinnamon.
08 1/2 teaspoon ground ginger.
09 1/2 teaspoon ground cloves.
10 1/4 cup sugar.
11 1/4 cup brown sugar.
12 2 tablespoons cornstarch.
13 3/4 cup light corn syrup.
14 4 tablespoons butter, melted.
15 1/2 teaspoon kosher salt.
16 2 large eggs.
17 1 1/2 cups chopped pecans.
18 1 teaspoon vanilla extract.

Instructions

Step 01

Heat oven to 425°F, mix eggs, pumpkin, milks, spices. Pour into crust and bake for 15 minutes at 425°F. Reduce to 350°F and bake 50-60 minutes. Cool and refrigerate overnight.

Step 02

Cook sugars, cornstarch, syrup, butter, and eggs. Remove from heat, add pecans and vanilla, then cool for 10 minutes. Refrigerate for 1 hour. Spread over set pumpkin layer.

Notes

  1. Use deep-dish crust.
  2. Must refrigerate overnight.
  3. Can make ahead.
  4. Cool pecan topping before spreading.

Tools You'll Need

  • Deep dish pie pan.
  • Cookie sheet.
  • Saucepan.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (milk, butter).
  • Wheat (pie crust).
  • Eggs.
  • Tree nuts (pecans).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 485
  • Total Fat: 24 g
  • Total Carbohydrate: 65 g
  • Protein: 8 g