Pecan Pumpkin Pie Recipe

This perfect pecan pumpkin pie combines the creamy texture of classic pumpkin pie with the crunchy sweetness of pecan pie. It’s the ideal mix of two classic Fall desserts in one tasty slice!

Hey, Cousins! Today, we’re making the BOSS of Thanksgiving desserts. What’s more reminiscent of Thanksgiving than the sweet smell of cinnamon, the creamy texture of pumpkin, and sweet, crunchy pecans? These flavors mean the holidays are coming, y’all.

Our holiday tables have been filled with traditional pies for years – apple pie, classic pumpkin pie, Southern pecan pie, you name it. Why settle for just one flavor during this special time of year? This pecan pumpkin pie recipe is really the ultimate Thanksgiving pie, combining two of the most classic holiday pie flavors into one unforgettable dessert. Seriously, fam, you’ll get rave reviews!

A homemade pecan pumpkin pie will be the centerpiece of your Thanksgiving dinner, and guests will be waiting impatiently to slice into this delicious dessert! But before we dive into the recipe, let’s get you prepared with everything you need to make this tasty pie a reality!

Baking Essentials for the Perfect Pecan Pumpkin Pie

So, first things first—what bakeware and tools do you need to make a homemade pumpkin pecan pie? You really don’t need any special equipment. If you’ve made a homemade pie before, you already have what you need.

• 9-Inch Deep Dish Pie Dish: why a deep dish pie pan? Cause the double layer of pie filling makes this one tall pie!
• Cookie Sheet: baking the pumpkin pie portion of this dessert on a baking sheet will keep the pumpkin layer perfectly level and avoid any spillage.
• Mixing bowls: you’ll need one large bowl of the pumpkin pie filling mixture and a second medium bowl for the pecan filling.
• Medium Saucepan: the caramelly base of the pecan layer is made by melting all the ingredients together.
• Mixing Tools: you’ll need a whisk, spatula, or hand mixer to create the two pie fillings in this sweet dessert. Whatever you prefer to use will work!
• Aluminum Foil: if the edges of your pie crust get a little too golden brown before the pumpkin layer is done baking, you’ll need some tin foil to prevent burning. This is a baking pro tip you should always remember!

Pecan Pumpkin Pie Shopping List and Ingredients

Now, y’all wanna know what’s so wonderful about this homemade pecan pumpkin pie? This is NOT a double-baked pie. The pumpkin layer follows a traditional pumpkin pie recipe. The pecan layer is a simple no-bake mixture spread on top of the set pumpkin pie. It’s the perfect make-ahead Thanksgiving dish to take some pressure off your plate on the big day.

Your shopping list will be exactly what you think you need to make a pumpkin-pecan pie combo. Be sure to check out the recipe card below for the exact ingredient measurements. Let’s get into it!

Pumpkin Layer Ingredients:

• Pie Crust: you’ll want a 9-inch pie crust; deep-dish is best. You can use store-bought, or if you’re feeling fancy, make a homemade pie crust!
• Eggs: eggs give the pumpkin pie structure while it bakes.
• Canned Pumpkin Puree: listen to me, Cousins, and listen good: you do not want to buy pumpkin pie filling. No, no, no! Put that can BACK! Grab regular ol’ pumpkin puree.
• Evaporated Milk & Sweetened Condensed Milk: the combination of these two ingredients gives the pumpkin pie a sweet and creamy texture.
• Salt: helps to enhance and balance all the sweetness in the pie.
• Cinnamon, Ginger, Cloves: a classic combination of warm Fall spices. You can swap in pumpkin pie spice if you have it on hand!

Pecan Pie Filling Ingredients:

• White & Brown Sugar: a combination of both kinds of sugar adds a different depth of flavor to the pecan filling.
• Cornstarch & Light Corn Syrup: these two ingredients help to thicken the pecan mixture as it simmers on the stovetop.
• Butter: I use unsalted sweet cream butter in this recipe for a touch of sweetness. You can use salted butter – if you do, I recommend cutting the salt.
• Salt: like I said, leave this ingredient out if you opt to use salted butter.
• Eggs: just like in our pumpkin pie, eggs help give the pecan pie filling some structure as it sets.
• Vanilla Extract: I say it every time, but if I catch y’all with that imitation nonsense!!! Pure vanilla only for that warm, sweet flavor.
• Pecans: I prefer using chopped pecans for a less chunky filling, but feel free to use whole pecans or even pecan halves if you like larger bites of nuts in your pie.

How to Make Pecan Pumpkin Pie

Okay, Cousins. We’ve reached the good part – making this delicious pumpkin pecan pie recipe! You need this pie to round out your holiday dinner. A perfect slice paired with some fresh whipped cream… what could be better than that?!

The key to this dessert is allowing yourself enough time to make the pie. The pumpkin layer needs some time to set, so it’s best if you can make everything a day ahead of time. Below in the recipe card are the detailed instructions, but here’s a little overview of how to make an easy, tasty pecan pumpkin pie.

1. Preheat the oven and prep the pie shell.
2. In a large bowl, combine the pumpkin pie ingredients.
3. Pour the pumpkin filling into the pie crust. Bake at 425 degrees F for 15 minutes, then reduce the oven temperature to 350 degrees F and bake for another 50-55 minutes until done.
4. Let the pumpkin pie cool to room temperature.
5. While the pie bakes, make the pecan pie filling. In a saucepan, combine all the pecan pie ingredients, leaving out the pecans and vanilla. Bring the mixture to a boil.
6. Cut the heat, then mix in the pecans and vanilla. Pour the sweet pecan mixture into a separate bowl and let it cool to room temperature. Then, refrigerate it for an hour.
7. Once the pumpkin pie has completely set, spread the pecan pie mixture in a nice, even layer over the pumpkin layer.

Everyone knows that pecan pie’s best feature is the crunchy pecan topping. If you want that same crunch, sprinkle some crushed pecans over top of the pie before serving. Finish it off with fresh whipped cream or a drizzle of caramel for some extra indulgence… you simply cannot go wrong with this perfect combination of two classic pies!

Cousin Rosie Tip and Tricks for Making the Best Pumpkin Pecan Pie

New to making homemade pies? Worried about the logistics of combining two kinds of pie into one super-pie? I gotchu covered, fam. Here are some tips and tricks to make sure your delicious pie comes out with the best flavor.

• Always use fresh ingredients! The flavor of the pie, from the flaky crust to the creamy, sweet filling, depends on the quality of the ingredients. It’s worth it to use high-quality ingredients for the best results!
• Patience is a virtue, especially in this recipe, y’all. Don’t rush; let the pumpkin pie set completely to get those perfect, even layers of pumpkin and pecan goodness.
• Whether you’re making your own homemade crust or going the store-bought route, the key to avoiding a soggy bottom is to chill the pie shell before adding the filling. Ain’t no one got time for soggy bottoms!
• Did y’all know oven position matters? Bake the pie on the top rack, and the heat is uneven. Baking it on the bottom rack, and the crust can easily burn. To achieve the perfect even bake, move the oven racks to the lower third of the oven, where the temperature is more consistent.
• How do you know when that pumpkin layer is done? The knife test is a classic. If it comes out clean, the pie is done. It should have a slight jiggle in the middle, which means it’s fully cooked but still moist and creamy.
• I know some of y’all have had those spices in your cabinet since before your kids were born! No judgment from Cousin Rosie, but I do not want age-old spices in my pie! Fresh is best for flavor. You won’t believe the flavor that comes with some freshly ground cinnamon sticks and nutmeg!

How to Store Leftover Pie

After putting in all that effort for a tasty holiday dinner, I sure as heck hope you won’t have any leftover pie. But believe me, sometimes people just can’t fit that extra slice anywhere. So, here’s how to keep this tasty pie as fresh as possible to enjoy later.

• Airtight Container or Wrap: Place the pie in an airtight container or wrap it tightly in plastic wrap or aluminum foil.
• Refrigerate: Store it in the fridge for up to 4 days.
• For Longer Storage: Consider freezing the pie. When ready to eat, defrost it in the refrigerator and then reheat at a low temperature in the oven. You can also store it in individual slices for when you’re craving a lil’ snacky.

This delicious pecan pumpkin pie is more than just a dessert. It’s the finishing touch on a tasty holiday meal and the perfect combination of two classic Fall treats. It’s sweet and warm, and the flavors will remind you of the magic of the holiday season, bringing family together, and enjoying a delicious meal. Happy baking, Cousins!

More Holiday Pies from I Heart Recipes

• The Perfect Personal-Size Pumpkin Pies
• Easy Homemade Apple Pie
• Salted Caramel Buttermilk Pie
• Traditional Pumpkin Pie
• Southern Pecan Pie
• Soul Food Sweet Potato Pie

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