Get cozy and gather round, because today we’re diving into the absolute showstopper of your dessert dreams: Pecan Pumpkin Pie. This delightful combination unites two iconic classics into one unforgettable treat, balancing creamy, spiced pumpkin filling with the sweet, nutty crunch of pecan topping. Each luscious bite delivers a symphony of textures and fall flavors that feels like a big, warm hug from the inside out. Whether you’re celebrating the holidays or just craving a slice of bliss on a chilly afternoon, this is the pie you’ll want to make again and again.

Ingredients You’ll Need

You’ll be surprised by how straightforward this Pecan Pumpkin Pie recipe is! Each ingredient was chosen not only for its contribution to taste, but also for the way it enhances the pie’s irresistible texture and festive appearance. Let’s go over what you need and why it matters.

Pie crust: The buttery, flaky foundation that holds everything together—store-bought or homemade both work beautifully.
Pumpkin puree: Choose 100% pure pumpkin for a naturally sweet, velvety base.
Brown sugar: Adds depth and a rich molasses note that complements both pumpkin and pecans.
Granulated sugar: Balances the earthy pumpkin with clean, simple sweetness.
Eggs: Essential for binding the filling and creating that dreamy, custardy texture.
Evaporated milk: Makes the filling extra creamy and lush, without watering it down.
Pumpkin pie spice: The heart of the flavor—this aromatic blend brings warmth and a bit of nostalgia to every bite.
Salt: Just a pinch to enhance and pull all the flavors together.
Pecans: Use fresh, roughly chopped pecans for a gorgeous, golden, and irresistibly crunchy topping.
Maple syrup or corn syrup: Gives the pecan layer its glossy finish and irresistible sweetness.
Butter: Adds richness and helps create that caramelized, nutty layer on top.
Vanilla extract: Just a splash for that warm, inviting bakery aroma.

How to Make Pecan Pumpkin Pie

Step 1: Prepare the Pie Crust

Start by fitting your pie crust into a 9-inch pie dish. If you’re using homemade dough, roll it out to about 1/8-inch thick and gently drape it into your pan, trimming any overhang and crimping the edges for that classic, rustic look. Chill the crust in the freezer while you make the filling to prevent shrinkage and help it bake up extra flaky.

Step 2: Mix the Pumpkin Filling

In a large bowl, combine pumpkin puree, brown sugar, granulated sugar, eggs, evaporated milk, pumpkin pie spice, and a pinch of salt. Whisk everything together until smooth and glossy. This velvety blend becomes the soul of your Pecan Pumpkin Pie, bringing together sweet, earthy, and aromatic notes with every turn of your whisk.

Step 3: Assemble and Bake the Pumpkin Layer

Pour the pumpkin filling into your chilled pie shell, smoothing the surface with a spatula. Slip the pie onto a baking sheet (for easy transfer and to catch any spills) and bake in a preheated oven at 350°F (175°C) for about 30 minutes—just until the filling begins to set but isn’t completely firm.

Step 4: Mix the Pecan Topping

While the pumpkin layer bakes, stir together the chopped pecans, maple syrup or corn syrup, melted butter, vanilla extract, and a pinch more salt in a small bowl. The syrup binds everything together, ensuring the topping forms a deliciously sticky, golden crust that contrasts beautifully with the silky pumpkin custard below.

Step 5: Add the Pecan Layer and Finish Baking

Gently spoon the pecan topping over the partially baked pumpkin filling, spreading it out evenly. Pop the pie back in the oven for another 25 to 35 minutes, until the pecans are toasted and glistening, and the pie jiggles just slightly in the center. Let your masterpiece cool completely to set all those wonderful layers before slicing.

How to Serve Pecan Pumpkin Pie

Garnishes

A little flourish goes a long way! Top each slice with a generous dollop of freshly whipped cream, a sprinkle of cinnamon, or a drizzle of warm caramel sauce. A few whole toasted pecans add extra crunch and a professional bakery finish. For ultimate coziness, a dusting of nutmeg never fails to impress.

Side Dishes

Pecan Pumpkin Pie absolutely shines alongside simple, comforting accompaniments. Think vanilla ice cream, a mug of hot coffee or chai, or even a small scoop of cinnamon-spiced applesauce. If you’re creating a dessert buffet, set it among spiced nuts, cranberry compote, or sweet potato casserole for a truly decadent lineup.

Creative Ways to Present

Bring some wow factor by serving Pecan Pumpkin Pie parfait-style in small jars—layering cubes of pie with whipped cream for charming, individual desserts at parties. Alternatively, cut the pie into bars for easy sharing, or use a cookie cutter to stamp out festive shapes from the cooled pie for a fun twist on tradition.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap leftover Pecan Pumpkin Pie tightly with plastic wrap or foil, and store in the refrigerator for up to 4 days. The flavors deepen over time, making sneaky fridge slices even more irresistible with each passing day!

Freezing

To freeze, let the baked pie cool completely, then double wrap it in plastic and aluminum foil. You can freeze the entire pie or individual slices for up to two months. Thaw overnight in the refrigerator for best results, and expect the crust to stay surprisingly crisp.

Reheating

To serve warm, place a slice (or the whole pie, if you’re feeding a crowd) in a 300°F (150°C) oven for 10 to 15 minutes, just until gently warmed through. Avoid microwaving, as it can make the crust a bit soggy—an oven reheat keeps all the textures just right.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

Canned pumpkin pie filling already contains sugar and spices, so if you use it, you’ll want to reduce or skip the additional sugar and spice in the recipe. For best results and maximum flavor control, I highly recommend starting with plain pumpkin puree.

Can I make Pecan Pumpkin Pie ahead for a holiday gathering?

Absolutely! Pecan Pumpkin Pie actually improves with a little time, so feel free to bake it a day or two in advance. Just store it in the fridge, covered, and let it come to room temperature before serving for peak flavor.

Can I make this recipe gluten-free?

Yes! Simply use your favorite gluten-free pie crust or even a nut-based crust for a tasty gluten-free option. The filling and topping are naturally gluten-free, so you’ll hardly notice the swap.

What’s the best way to keep my pecan layer from sinking into the pumpkin?

The secret is to bake the pumpkin layer partway before adding the pecan mixture. That brief initial bake gives the pumpkin enough structure to support the topping, resulting in two distinct, beautiful layers in your finished pie.

How do I know when the pie is done?

Pecan Pumpkin Pie is ready when the filling is mostly set but still gives a slight jiggle in the center when gently nudged. The pecan topping should be toasted and glossy, not burned. Cool the pie completely before slicing—a little patience goes a long way!

Final Thoughts

If you’re looking for a dessert that’s as joyful to make as it is to eat, Pecan Pumpkin Pie is your new best friend. Its irresistible blend of creamy pumpkin, nutty pecan crunch, and cozy spices is a guaranteed crowd-pleaser. Go ahead—bake an extra, because one slice never seems to be enough!

Pecan Pumpkin Pie Recipe