Pumpkin Pecan Pie – two favorites in one pie! Pumpkin pie on the bottom and pecan pie on top. SO good! Pie crust, pumpkin, eggs, sugar, pumpkin pie spice, corn syrup, butter, vanilla, and chopped pecans. You can make the pie a day or two in advance. Top the pie with whipped cream or vanilla ice cream. A must for your holiday table!
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Pin This RecipePumpkin Pecan Pie – Two Favorites in One
Can’t decide between pumpkin and pecan pie for the holiday dessert table? Why not have both in the same pie? This Pumpkin Pecan Pie is the best of both worlds. Pumpkin pie on the bottom and pecan pie on the top. All you need is some fresh whipped cream or vanilla ice cream and you are set! I don’t know about you, but I am SO ready for all of the holiday food. I’ve got my stretchy pants ready. This is my favorite time of year!
How to Make Pumpkin Pecan Pie
This pie is very easy to make with only a few simple ingredients. In a large bowl, add canned pumpkin puree, sugar, an egg, and pumpkin pie spice. Mix with a hand mixer until smooth. Spread the pumpkin filling into the bottom of a deep dish pie crust. In another bowl, whisk together corn syrup, eggs, unsalted butter, sugar, and vanilla extract. Stir in chopped pecans. Pour the pecan filling over the pumpkin layer. Bake in a preheated oven until set. Cool completely on a wire rack. Store in the refrigerator until ready to serve.
Helpful Tips & Frequently Asked Questions
- Make sure to buy a can of pureed pumpkin and NOT pumpkin pie filling for this recipe.
- I don’t have pumpkin spice. What can I use instead? Pumpkin spice is a combination of cinnamon, ginger, nutmeg, allspice, and cloves.
- Here is what I use for my homemade pumpkin spice mix: 2 tsp cinnamon, 1 tsp ginger ½ tsp nutmeg, ½ tsp allspice, and ¼ tsp cloves. Feel free to mix up the amounts according to your personal preference.
- I use a frozen deep dish pie crust. There is no need to thaw the pie crust before baking the pie.
- You can substitute a homemade pie dough if desired.
- Use a 9-inch pie plate.
- Can substitute a graham cracker crust, if desired.
- If the pie crust starts to get too brown, cover the edges of the pie crust with aluminum foil.
- I like to use chopped pecans in this pie. I made this with pecan halves and the pecans got a little too toasty (burnt) when cooking. The chopped pecans don’t burn while waiting for the center of the pie to set.
- Can Pumpkin Pecan Pie be frozen? Yes! Bake the pie and cool completely. Wrap the pie dish in plastic wrap and freeze. Thaw on the countertop a few hours before serving.
- The pie will keep in the refrigerator for 3 to 4 days.
Perfect Holiday Dessert
This pie is the perfect addition to your Thanksgiving feast or any fall gathering. To serve this delectable dessert, consider presenting it after a satisfying Thanksgiving dinner when your guests are ready for a sweet finale. Pair each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream to enhance the flavors. Whether you’re celebrating Thanksgiving with loved ones or simply indulging in the flavors of the season, serving pumpkin pecan pie is a delightful way to savor the tastes of fall and create cherished moments around the table.
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Pumpkin Pecan Pie
Equipment:
Ingredients:
- 1 (9-inch) frozen deep-dish pie shell
Pumpkin Layer
- 1 cup pumpkin puree
- ⅓ cup granulated sugar
- 1 large egg
- 1 tsp pumpkin pie spice
Pecan Pie Layer
- ⅔ cup light corn syrup
- ½ cup granulated sugar
- 2 large eggs
- 3 Tbsp unsalted butter melted
- ½ teaspoon vanilla extract
- 1⅓ cups chopped pecans
Instructions:
- Preheat oven to 350° F.
- For Pumpkin Layer: Combine pumpkin, sugar, egg and pumpkin pie spice in medium bowl; stir well. Spread over bottom of pie shell.
- For Pecan Layer: Combine corn syrup, sugar, eggs, butter, and vanilla extract in a medium bowl; stir in nuts. Spoon over pumpkin layer.
- Bake for 50 to 55 minutes or until knife inserted in center comes out clean. Cool completely on wire rack.
Notes:
- I like to use chopped pecans in this pie. I made this with pecan halves and the pecans got a little too toasty (burnt) when cooking. The chopped pecans don’t burn while waiting for the center of the pie to set.
- There is no need to thaw the pie crust before baking the pie.
- Can substitute a graham cracker crust, if desired.
- Make sure too use 100% pure pumpkin and NOT pumpkin pie filling.
- The pie will keep in the refrigerator for 3 to 4 days.
- Can Pumpkin Pecan Pie be frozen? Yes! Bake the pie and cool completely. Wrap the pie in plastic wrap and freeze. Thaw on the countertop a few hours before serving.
- Homemade Pumpkin Pie Spice Recipe
- 4 tsp cinnamon
- 2 tsp ground ginger
- 1 tsp ground cloves
- ½ tsp nutmeg
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
I made this pie for Thanksgiving last year!! It was a huge hit with our daughter’s boyfriends family! I’ve already been asked multiple times if I’m making it this year – and the answer is definitely a YES!!! Best pie ever!! And super easy to make!! Thank you so much for sharing!!