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Pecan Pumpkin Pie Recipe

Pecan Pumpkin Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5.3 from 6 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: undefined
  • Total Time: 3 hours
  • Yield: 8–10 slices
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Vegetarian

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

  1. Heat oven to 350°F (175°C) and press pie crust into a 9-inch pie dish; chill while preparing filling.
  2. Whisk together pumpkin puree, both sugars, eggs, evaporated milk, pumpkin pie spice, and salt until smooth.
  3. Pour pumpkin filling into crust, then bake on a baking sheet for 30 minutes until beginning to set.
  4. While baking, mix pecans, syrup, melted butter, and vanilla in a bowl.
  5. Spoon pecan topping evenly over partially baked pie.
  6. Bake another 25–35 minutes until pecans are glossy and pumpkin custard has slight jiggle in the center.
  7. 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.