Nothing says fall quite like a slice of Pumpkin Pecan Pie. This recipe combines the smooth, spiced flavor of classic pumpkin pie with the irresistible crunch of a sweet pecan topping. It’s a show-stopping dessert that’s perfect holiday gatherings, or simply when you’re craving something cozy and comforting.
Why You’ll Love This Recipe
- Combines two beloved holiday pies into one irresistible dessert
- The pecan topping adds crunch, caramel flavor, and a beautiful presentation
- Simple ingredients you likely already have in your pantry
- Perfect make-ahead dessert for busy holidays
- Crowd-pleasing recipe that always earns compliments
Ingredients
For the Pumpkin Pie Filling:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 1 cup pumpkin puree
- 2 large eggs
- 1 cup evaporated milk
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Pinch of salt
For the Pecan Topping:
- 1 cup pecan halves
- 1/2 cup brown sugar
- 2 tablespoons melted butter
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and crimp the edges.
- In a large mixing bowl, whisk together pumpkin puree, eggs, evaporated milk, sugars, and spices until smooth.
- Pour the pumpkin mixture into the prepared crust and bake for 40 minutes.
- While the pie bakes, prepare the pecan topping by mixing pecans, brown sugar, butter, maple syrup, and vanilla.
- Remove the pie from the oven after 40 minutes, carefully spoon the pecan mixture over the top, and return to the oven.
- Bake for an additional 20–25 minutes, or until the topping is bubbly and the filling is set.
- Allow the pie to cool completely before slicing. Serve with whipped cream or vanilla ice cream.
Tips & Variations
- Use a homemade crust for an extra flaky base, or a graham cracker crust for a twist.
- Add a splash of orange zest to the filling for a fresh flavor boost.
- Swap maple syrup with honey or agave if preferred.
- For extra crunch, sprinkle a few chopped pecans on top just before serving.
Storage & Freezer Instructions
- Store leftovers covered in the refrigerator for up to 4 days.
- Freeze whole or sliced pie by wrapping tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the fridge before serving.
- For best texture, avoid freezing whipped cream toppings—add fresh before serving.
Serving & Pairing Ideas
- Top with homemade whipped cream or a scoop of vanilla ice cream.
- Pair with a warm drink like spiced chai, pumpkin spice latte, or hot apple cider.
Frequently Asked Questions
Can I make Pumpkin Pecan Pie ahead of time?
Yes! Bake the pie a day in advance, cool it, and store in the refrigerator until ready to serve.
Can I use canned pumpkin pie filling instead of pumpkin puree?
Canned pumpkin pie filling already has sugar and spices added, so it may alter the flavor. Stick with plain pumpkin puree for best results.
How do I know when my pie is done?
The center should be set but slightly wobbly when you shake the pie dish. It will firm up as it cools.
Can I make this pie without pecans?
Yes! If you prefer a nut-free version, simply skip the pecan topping or replace it with a brown sugar streusel. The pie will still be rich, spiced, and delicious.
Ready to Make It?
This Pumpkin Pecan Pie is a must-try dessert that captures everything we love about fall. It’s cozy, spiced, crunchy, and sweet—all in one slice. Save this recipe to Pinterest or share it with family and friends so you’ll have it ready for your holiday celebrations.
You Might Also Like
- Pecan Pie Bars – All the flavor of pecan pie in easy, handheld bars.
- Pumpkin Coffee Cake – Moist pumpkin cake with a cinnamon streusel topping.
- Pumpkin Cinnamon Roll Muffins – Fluffy muffins swirled with cinnamon sugar and pumpkin spice.
- Chocolate Pecan Clusters – Easy no-bake candies made with pecans and rich chocolate.
Pumpkin Pecan Pie
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Pumpkin Pecan Pie is the perfect fall dessert, combining a creamy spiced pumpkin filling with a crunchy, caramelized pecan topping.
Ingredients
1 unbaked 9-inch pie crust
1 cup pumpkin puree
2 large eggs
1 cup evaporated milk
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Pinch of salt
1 cup pecan halves
1/2 cup brown sugar
2 tablespoons melted butter
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Place crust in a 9-inch pie dish.
2. Whisk pumpkin puree, eggs, milk, sugars, and spices until smooth.
3. Pour into crust and bake 40 minutes.
4. Mix pecans, brown sugar, butter, maple syrup, and vanilla.
5. Spoon pecan topping over pie, bake another 20–25 minutes.
6. Cool completely before serving with whipped cream or ice cream.
Notes
Store leftovers in the fridge for up to 4 days.
Freeze whole or sliced pie up to 2 months.
Nut-free option: replace pecan topping with a brown sugar streusel.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 220mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg