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a large wedge of pumpkin pie topped with pecans on a plate. There's a dollop of whipped cream on top and a fork next to the slice.
5 from 9 votes

Pumpkin Pecan Pie

Pumpkin Pecan Pie has layers of both pumpkin pie and pecan pie in one creamy, sweet, and decadent Thanksgiving dessert.
Author Diana
Servings 8 slices
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes

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

Serving: 1slice | Calories: 429kcal | Carbohydrates: 40g | Protein: 5g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 272mg | Potassium: 178mg | Fiber: 2g | Sugar: 37g | Vitamin A: 676IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg