Description
Pecan Pumpkin Pie layers a silky, spiced pumpkin custard with a crunchy, buttery pecan topping—perfect for fall celebrations or any time you want a little extra indulgence.
Ingredients
- 1 (9-inch) unbaked pie crust (store-bought or homemade)
- 1 cup pumpkin puree (not pie filling)
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 cup evaporated milk
- 1 tsp pumpkin pie spice
- Pinch of salt
- 1 cup chopped pecans
- 1/4 cup maple syrup or corn syrup
- 2 tbsp unsalted butter, melted
- 1 tsp pure vanilla extract
Instructions
- Heat oven to 350°F (175°C) and press pie crust into a 9-inch pie dish; chill while preparing filling.
- Whisk together pumpkin puree, both sugars, eggs, evaporated milk, pumpkin pie spice, and salt until smooth.
- Pour pumpkin filling into crust, then bake on a baking sheet for 30 minutes until beginning to set.
- While baking, mix pecans, syrup, melted butter, and vanilla in a bowl.
- Spoon pecan topping evenly over partially baked pie.
- Bake another 25–35 minutes until pecans are glossy and pumpkin custard has slight jiggle in the center.
- Cool completely before slicing to allow layers to set.
Notes
- You can bake pie one day ahead and refrigerate it covered; bring to room temp before serving.
- Use a gluten-free crust for a GF version—the filling and topping are naturally gluten-free.
- For easy serving, bake in mini tart tins or bars.
- Leftover pie keeps in the fridge up to 4 days; freeze double-wrapped for up to 2 months.
- Reheat slices in a 300°F oven for 10 minutes to stay crisp and warm.