Get the best of both worlds, in a single delicious pie! Pumpkin Pecan Pie is a mashup of pumpkin pie and pecan pie that is creamy, sweet, and decadent.
This dessert will be a big hit at Thanksgiving this year, so you might want to make two!
Have you ever been forced to choose between a creamy slice of pumpkin pie and a gooey, crunchy slice of pecan pie?
I certainly hope not; that sounds like a terrible choice to have to make! But just in case, I’ve created this recipe for Pumpkin Pecan Pie. It’s two pies in one, and it’s an impressive thanksgiving dessert.
We’ll start with an all-butter pie crust (or you can use your own recipe), and bake it half-filled with pumpkin pie filling.
When that’s done, we’ll finish filling the crust with pecan pie filling and bake the pie again to toast the nuts and marry the two layers together.
If you only make one pie for thanksgiving this year, let it be this one!
Although I highly recommend making at least two pies, and baking up a classic homemade Apple Pie too.
Or you can try combining two different desserts. Pecan Pie Cheesecake and Pumpkin Pie Cheesecake will be delicious at Thanksgiving dinner.
Why You’ll Love This Recipe
- Simple Ingredients – Like most traditional pie recipes, this one is made with common, easy to find ingredients that you can pick up at any grocery store. If you bake often, you probably have most of them already.
- Easy to Make – No special tools are needed to make this dessert. Just a few mixing bowls, a hand mixer, and a pie pan!
- Tested and Perfected Recipe – I’ve tested this recipe multiple times to be sure that it is simple, delicious, and will be perfect when you bake it at home.
Key Ingredients
Here’s what you need to make this Pumpkin Pecan Pie Recipe:
Complete list of ingredients and amounts can be found in the recipe card below.
- Pie Crust: I have a wonderful pie crust recipe that you should definitely try! You can of course make this pie with any pastry crust, including store-bought if that’s what you like.
- Egg Wash: The crust is parbaked before adding the pumpkin filling. A simple egg wash made from egg and a splash of water or milk helps to seal the crust so it stays as crisp as possible.
- Pumpkin Pie Filling: Just like a classic pumpkin pie recipe, the filling is a blend of pumpkin puree, dark brown sugar, eggs, cream, and spices.
- Pecan Topping: Mix chopped pecans, corn syrup, brown sugar, butter, vanilla extract, and a pinch of salt together to create a crunchy, caramelly pecan pie topping for pumpkin pie.
How To Make This Pumpkin Pecan Pie Recipe
- Get The Crust Ready: Preheat oven to 350°F/180°C. Place the pie crust in a 9-inch pie dish, crimp the edges, and brush with egg wash. Add a piece of parchment paper or foil, and fill with pie weights or dried beans. Bake for 8 minutes, then remove the weights and paper and bake for 5 more minutes. Remove the crust from the oven and let it cool on a wire rack.
- Mix the Pumpkin: In a large mixing bowl, use a hand mixer on low speed to mix the pumpkin puree, dark brown sugar, cornstarch, spices, and salt. You can also do this part with a whisk, just be sure to get everything well combined.
- Finish the Pumpkin Pie Filling: Add heavy cream to the bowl, then add the eggs, one at a time, mixing after each. The filling should be well-mixed, but not overmixed, as you don’t want to add too much air to it.
- Bake: Pour the mixture into the crust and bake for 50-55 minutes until the outside of the pie is set, and the center is just a bit jiggly.
Tip!
Using pie weights keeps the empty crust from puffing up in the oven.
- Make the Pecan Topping: While the pumpkin pie is baking, combine the nuts, corn syrup, dark brown sugar, melted butter, vanilla, and salt for the pecan mixture. Stir until evenly combined.
- Bake Again: Spoon the pecan mixture over the baked pumpkin pie layer and gently press down on the nuts to adhere the layers together. Return the pie to the oven and bake for 15 more minutes.
- Cool: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. Then transfer it to the refrigerator to finish cooling until you’re ready to serve.
Tip!
If the crust is browning too quickly at any point, cover the edges with foil or pie shields to keep it from burning.
Recipe Tips
- Substitutions for Corn Syrup include maple syrup and honey. Using either of these will give the pecan topping an additional bit of flavor too!
- Instead of heavy cream and cornstarch, you can use 1 cup of evaporated milk instead. Either will work to thicken the pumpkin filling and make it creamy.
- Dark Brown Sugar makes this pie extra rich, but light brown sugar can also be used.
- Blind Baking is an important step that keeps your crust from getting soggy.
- Place your pie on a sheet pan before baking. This simple trick makes the pie much easier to move in and out of the oven and will prevent any spills.
How To Store Pumpkin Pecan Pie
It’s very unlikely that any of this pie will be left after Thanksgiving dinner, but you can store any leftovers in an airtight container in the fridge for up to three days.
How to Freeze
Once this pie is baked and cooled, it can be frozen for up to three months! Bake it in a disposable pan if you can, then wrap the entire pie with plastic wrap. Wrap it again with aluminum foil before placing in the freezer.
When you want to thaw the pie, leave it wrapped and place it in the refrigerator overnight.
You can also freeze this pie partially made. If you do it this way, the texture of the pecans will be crisp because you never froze the nuts.
Follow the same instructions for wrapping and freezing, but do it before making and adding the pecan mixture. Before serving, thaw the partially baked pumpkin pie, mix the pecan topping fresh, and bake for 15 minutes to finish the dessert.
Make Pecan Pumpkin Pie for Thanksgiving
Be sure to check out all of my easy and delicious Thanksgiving Recipes while you’re planning for the big day.
I have tips and tricks for making everything you need! Start with the perfect roast turkey, then choose from classic and unique thanksgiving side dishes, and many more thanksgiving dessert ideas.
More Thanksgiving Pie Recipes
All Pies →
FAQs
Yes, feel free to make this thanksgiving pie up to 3 days ahead of time. It’s best to eat it within three days of baking, so make sure you don’t have leftovers if you’ve made it ahead!
Yes. Store your pie in the fridge until ready to serve. You can allow the pie to come to room temperature by setting it on the counter for an hour or so if you prefer to enjoy it that way.
If this particular shortcut works for you, go for it! You can use a pre-baked pie crust, or refrigerated pie dough that you add to the pan and bake.
Dried beans or rice are a great alternative to ceramic pie weights. Just be sure that once you’ve used the beans or rice as pie weights you don’t use them for cooking. Add them to a jar, label the jar “pie weights” and you’ll be all set for many, many pies in the future!
Pecan Pumpkin Pie is truly the best pie you’ll have this Thanksgiving. Everyone will love the creativity and flavor of this two-for-one dessert! Be sure to Pin this recipe so you can find it again next year.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Pumpkin Pecan Pie
Ingredients
- single pie crust store-bought or homemade
- 1 egg whipped with 1 tablespoon of milk or water to make egg wash
For the Pumpkin Filling:
- 1 15-ounce can pure pumpkin puree
- ¾ cup dark brown sugar packed
- 1 tablespoon cornstarch
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup heavy whipping cream
- 3 large eggs at room temperature
For the Pecan Topping:
- 1 ½ cups pecans raw, roughly chopped
- ¼ cup light corn syrup
- ¼ cup dark brown sugar
- 2 tablespoons unsalted butter melted
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F/180°C. Place the pie crust in a 9-inch pie dish, crimp the edges, and brush with egg wash. Add a piece of parchment paper or foil, and fill with pie weights or dried beans. Bake for 8 minutes, then remove the weights and paper and bake for 5 more minutes. Remove the crust from the oven and let it cool on a wire rack.
- In a large mixing bowl using a hand mixer on low speed, mix the pumpkin puree, dark brown sugar, cornstarch, spices, and salt.
- Then add the heavy whipping cream and the eggs one at a time until just combined. Do not overmix the eggs as it will add too much air into the filling.
- Pour the mixture into the crust and bake for 50-55 minutes until only the center of the pie is still a little jiggly when you lightly move the pan. If the pie crust browns too quickly, you can cover the edge with aluminum foil or pie shields once it reaches the desired color.
- In a medium bowl, combine all of the ingredients for the pecan topping. Stir with a spatula until evenly combined and all the pecans are coated in the mixture.
- Spoon the coated pecans evenly on top of the pie and lightly press the filling down so it adheres to the top of the pumpkin layer. Then return the pie to the oven and bake for 15 more minutes.
- Remove the pie from the oven and cool on a wire rack for at least 2 hours. Transfer it to the refrigerator to finish cooling until ready to serve. Serve with whipped cream or vanilla ice cream.
Notes:
- Substitutions for corn syrup include maple syrup and honey. Using either of these will give the pecan topping an additional bit of flavor too!
- Instead of heavy cream and cornstarch, you can use 1 cup of evaporated milk instead. Either will work to thicken the pumpkin filling and make it creamy.
- Dark brown sugar makes this pie extra rich, but light brown sugar can also be used.
- Blind Baking is an important step that keeps your crust from getting soggy.
- Place your pie on a sheet pan before baking. This simple trick makes the pie much easier to move in and out of the oven and will prevent any spills.
- If the crust is browning too quickly at any point, cover the edges with foil or pie shields to keep it from burning.
- To Store: Store any leftovers in an airtight container in the fridge for up to three days.
- To Freeze: Wrap the baked pie well with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before serving.
- To freeze partially made pie, follow the recipe through step 4. Let the pumpkin pie cool, then wrap and freeze. Before serving, thaw overnight in the fridge. Then finish the recipe, starting from step 5, making the pecan topping fresh.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Cindy says
I’ve made a lot of pumpkin pies but this was the best ever!
I used a regular crust in a 9 inch pie plate & it was almost overflowing.
Excellent!!! Guessing the whipped cream made it extra special. The pecan topping was super easy!
Danielle P. says
So good & easy to make!! Everyone RAVED about this pie. I bought a pecan crust and it was a good spin from the usual graham crust from a store. Normally I’d make my own but didn’t have the time! FYI there was filling leftover, too much batter for the 9in shallow store crust.