Pumpkin Pecan Pie Recipe

A close-up of a slice of pecan-topped pumpkin pie on a white plate with a fork beside it. The whole pie and fall-themed decorations are blurred in the background.

Pumpkin Pecan Pie Recipe

This Pumpkin Pecan Pie recipe combines creamy pumpkin custard with a sweet pecan topping for the ultimate holiday dessert. Perfect for Thanksgiving or Christmas.

Course Dessert

Cuisine American

Keyword Pumpkin Pecan Pie

Prep Time 15

Cook Time 55

Cool: 3

Total Time 4 10

Servings

Calories 572kcal

Author Michele Feuerborn

Ingredients

Pie Crust

1 unbaked 9-inch pie crust homemade or store-bought

Pumpkin Filling

1 cup canned pumpkin puree (see note below.)
2 large eggs
1 cup evaporated milk
1/2 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon salt

Pecan Filling:

3/4 cup light corn syrup
1/2 cup light brown sugar
2 large eggs
2 tablespoons melted butter
1 teaspoon vanilla extract
1 1/2 cups pecan halves

Instructions

Prepare the Crust for Baking: Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish and set it on a baking sheet. Line the inside of the crust with parchment paper or foil, then fill it with pie weights (or dried beans/rice).
Blind Bake the Crust: Bake for 10 minutes. Carefully remove the crust from the oven and lift out the parchment and weights. Let the crust cool for a few minutes while you prepare the pumpkin filling.
Make the Pumpkin Filling: In a medium bowl, whisk together the pumpkin puree, eggs, evaporated milk, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt until smooth. Pour the pumpkin mixture into the prepared crust and bake for 25 minutes.
Make the Pecan Filling: While the pumpkin layer bakes, prepare the pecan topping. In another bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, and vanilla until well blended. Stir in the pecans until evenly coated.
Add the Pecan Filling & Bake: Remove the pie from the oven after 25 minutes and carefully spoon the pecan mixture evenly over the partially baked pumpkin layer. Return the pie to the oven and bake for an additional 30 - 40 minutes, or until the topping is set and slightly caramelized.
Cool The Pie: Allow the pie to cool completely at room temperature for at least 3 hours before slicing to ensure the filling sets properly.

Video

Notes

Storage

To Store: Store leftover pie covered in the refrigerator for up to 4 days. Bring to room temperature before serving or enjoy chilled.
To Freeze: Wrap the pie tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Notes

Pumpkin: Be sure to use canned pumpkin puree, not pumpkin pie filling. You'll be using about a 1/2 of a 15-ounce can of pumpkin puree. To use the leftover puree, you can either make a 2nd pie or save it for another recipe like Pumpkin Flan, Pumpkin Smoothie, or Pumpkin Cupcakes.
Spices: You can substitute 2 teaspoons of pumpkin pie spice for the individual spices if needed.
Corn Syrup: Dark corn syrup can be used instead of light for a deeper, more robust molasses flavor.
Prevent Spills: Place the pie dish on a baking sheet to catch any potential drips during baking.
Clean Slices: For the cleanest slices, allow the pie to cool completely before cutting. This ensures the layers stay distinct.
Decoration: For a decorative touch, arrange a few whole pecans neatly on top before the final bake.
Serving: Serve with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.

Nutrition