This Pumpkin Pecan Pie is the perfect fall dessert, combining a creamy spiced pumpkin filling with a crunchy, caramelized pecan topping.

Scale

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

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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.

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.