Pumpkin Pecan Pie

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!

slice of pumpkin pecan pie on a plate

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Pumpkin 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!

making pumpkin pecan pie on a plate

How to Make Pumpkin Pecan Pie

This pie is very easy to make. I used a frozen deep-dish pie crust. Feel free to make your own pie crust if you prefer. Frozen works just fine for me and is easy! The pumpkin layer goes in the crust first. Mix together some canned pumpkin, sugar, an egg, and some pumpkin pie spice. Spread that in the bottom of the crust. Next whisk together corn syrup, eggs, butter, sugar, vanilla, and chopped pecans. Pour that over the pumpkin layer and bake.

  • 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.

How to Make Homemade Pumpkin Pie Spice

I don’t know about you, but I rarely have pumpkin pie spice on hand for holiday recipes. If I do have some in my pantry, it is a year old. LOL! Because I don’t use a lot of pumpkin pie spice, I like to make my own. It is SO easy! There are only four ingredients in pumpkin pie spice – cinnamon, ginger, cloves, and nutmeg. Whisk up a batch now and use it for all your holiday recipes this year!

  • Pumpkin Pie Spice
    • 4 tsp cinnamon
    • 2 tsp ground ginger
    • 1 tsp ground cloves
    • 1/2 tsp nutmeg
slice of pumpkin pecan pie on a plate

Perfect Holiday Dessert

This pie is an easy and delicious holiday dessert. I can promise you this will be on our Thanksgiving and Christmas table. Heck, I might whip up one for Halloween next week. It has pumpkin in it after all! We love to top this pie with some fresh whipped cream and/or vanilla ice cream. A drizzle of caramel sauce is nice too,

Here are a few more of our favorite holiday dessert from the blog that goes great with this pie:

No-Bake Pumpkin Cream Pie

No-Bake Pumpkin Cream Pie – this dessert is to-die-for good!! Only takes a minute to make. Perfect for fall parties…

Lemon Velvet Cream Pie

Lemon Velvet Cream Pie – hands down THE BEST lemon pie EVER!!! Everyone raves about this pie. Graham cracker crust,…

Pecan Pie Cobbler

Pecan Pie Cobbler – THE BEST dessert ever! Magically makes an amazing sauce as it bakes. Butter, flour, sugar, milk,…

slice of pumpkin pecan pie on a plate

Pumpkin Pecan Pie

Yield: 6 people
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
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! #dessert #pie #thanksgiving #pumpkin #pecan #christmas

Ingredients:

  • 1 (9-inch) frozen deep-dish pie shell
  • 1 cup 100% pure pumpkin
  • cup granulated sugar
  • 1 large egg
  • 1 tsp pumpkin pie spice
  • cup light corn syrup
  • ½ cup granulated sugar
  • 2 large eggs
  • 3 Tbsp 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
    • 1/2 tsp nutmeg

Steph

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slice of pumpkin pecan pie on a plate

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