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Pecan pumpkin pie pinterest

Pecan Pumpkin Pie

This showstopping dessert combines two beloved fall favorites into one - the creamy, spiced goodness of traditional pumpkin filling with the sweet, nutty crunch of pecan pie topping. Perfect for holiday gatherings or as a special autumn treat!
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 3 hours 15 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 425 kcal

Equipment

  • 9-inch Pie Plate
  • Baking Sheet
  • Mixing Bowls
  • Wire Rack

Ingredients
  

For the Crust

  • 1 unbaked 9-inch pie crust store-bought or homemade
  • 1 tbsp all-purpose flour for dusting

For the Pumpkin Layer

  • 1 cup pure pumpkin puree not pumpkin pie filling
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/3 cup evaporated milk
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract

For the Pecan Layer

  • 2 large eggs
  • 2/3 cup dark corn syrup light corn syrup works too, for a milder flavor
  • 1/2 cup granulated sugar
  • 2 tbsp unsalted butter melted
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 cups pecan halves plus extra for decorating

Instructions
 

  • Preheat your oven to 350°F (175°C) and position the rack in the center of the oven.
  • Prepare your pie crust in a 9-inch pie plate, crimping the edges decoratively. Lightly dust the bottom of the crust with a tablespoon of flour to prevent sogginess.
  • For the pumpkin layer, whisk together the pumpkin puree, 1/3 cup sugar, 1 egg, evaporated milk, pumpkin pie spice, 1/4 teaspoon salt, and 1/2 teaspoon vanilla until smooth and well combined.
  • For the pecan layer, whisk 2 eggs until frothy. Add the corn syrup, 1/2 cup sugar, melted butter, 1 teaspoon vanilla, and 1/4 teaspoon salt, whisking until well combined. Gently fold in 1 cup of the pecan halves, reserving 1/2 cup for the top.
  • Pour the pumpkin mixture into the prepared pie crust, spreading it evenly. Then carefully pour the pecan mixture over the pumpkin layer. Arrange the reserved pecan halves decoratively on top.
  • Place the pie on a baking sheet and bake for 50-55 minutes. The pie is done when the center is just slightly jiggly and the edges are set. The pecan layer should be golden brown and caramelized.
  • Allow the pie to cool on a wire rack for at least 2 hours before serving to ensure the filling sets properly.

Notes

For a more distinct layering effect, chill the pumpkin layer for 15 minutes before adding the pecan mixture.
If the pecans are getting too dark during baking, tent the pie loosely with aluminum foil during the last 15-20 minutes.
This pie actually benefits from being made 1-2 days in advance, as the flavors have time to meld.

Nutrition

Calories: 425kcalCarbohydrates: 56gProtein: 5gFat: 22gSaturated Fat: 5gSodium: 230mgFiber: 3gSugar: 40gVitamin A: 15IU
Keyword Pumpkin Pie, Pecan Pie, Thanksgiving, Holiday Dessert, Fall Dessert
Tried this recipe?Let us know how it was!