Here’s a fantastic Pumpkin Pecan Pie recipe, perfect for the holidays! This recipe combines two favorites, pumpkin pie and pecan pie, into one delicious pie!
Pumpkin Pecan Pie
Have you ever had a recipe haunt you? Okay, maybe not haunt you, but have you had a recipe that keeps coming up in conversations and everyday life? That happened in the few weeks before I shared this Pumpkin Pecan Pie Recipe!
First, a good friend mentioned how he had a Pumpkin Pecan Pie; it was the most fantastic pie he had ever had.
Later that week, I opened Sunset magazine for November, and there was a Pecan Pumpkin Pie Recipe there. The world pushed me to make this pie, so here it is!
I hope you all enjoy it and that it becomes a topic of conversation for you. 🙂
This Pecan Pumpkin Pie is one of our favorite Thanksgiving pies to bring for dessert.
Here is a quick overview of the simple ingredients for making an epic Pumpkin Pecan Pie! The printable recipe card at the bottom of the post includes specific measurements and step-by-step instructions.
- 9-Inch deep dish Pie Crust - homemade pie crust or store bought
- Pumpkin Puree
- Granulated Sugar
- Large Eggs
- Pumpkin Pie Spice
- Light Corn Syrup
- Melted Unsalted Butter
- Vanilla Extract
- Pecan Halves
Optional: Nutmeg, Ginger, Cinnamon, Allspice, cloves
- Large Mixing Bowl
- Kitchen Spoon/Spatula
- Pie Dish / pie pan
- Pie Server
- Rolling Pin
How to Make Pumpkin Pecan Pie
I've included complete instructions in the printable recipe card at the bottom of the post, but here's a quick version.
- Preheat oven
Pumpkin Filling Layer
- Combine pumpkin puree, white sugar, egg, and pumpkin pie spice in a bowl. Stir well.
- Spread the mixture over the bottom of the pie shell.
Pecan Topping Layer
- Combine corn syrup, white sugar, eggs, butter, and vanilla extract in a bowl. Stir in pecans.
- Spoon the mixture over the pumpkin layer.
Preparation and Storage
Make-Ahead: This pie recipe is make-ahead-friendly! You can prepare your Pumpkin Pecan Pie up to two days before baking.
Storage: The USDA recommends enjoying leftover pie containing eggs within three to four days and leaving it at room temperature for no more than two hours, after which you should send extra portions to the refrigerator.
Freezing/How to Freeze: According to a home economics expert at Iowa State University, you can freeze leftover Pumpkin Pecan Pie whole, half, or sliced for up to two months.
How to Reheat: Leave leftover pie portions on your kitchen countertop to bring them to room temperature (you’ll need more time for frozen pie), then bake them at 350°F for ten minutes.
We used white sugar, but you can use brown sugar for a richer flavor.
We used a store bought pie dough, but you can easily make your Pumpkin Pecan Pie with homemade dough.
You can replace the light corn syrup with maple syrup for maple goodness!
Vegetarian Option: This pie is vegetarian-friendly!
Vegan Option: Make this pie vegan by swapping the large eggs and butter with plant-based alternatives.
Gluten-Free: Gluten-free eaters should use a gluten-free pie crust to make this recipe gluten-free. Check for a gluten-free label on each ingredient if you are highly sensitive.
Smaller Serving Size: The written recipe makes six servings. You can make Pumpkin Pecan Pie Tarts by using a cookie cutter to cut the unbaked pie crust into tart-sized pieces that match your tart pans, placing the tart shells into tart pans, and then spreading the pumpkin and pecan mixture across the tart pans.
Larger Group/More Servings: Scale the recipe up per extra pie you want to make.
Sugar-Free: The written recipe contains 59 grams of sugar. Use a sugar-free pie shell, white sugar, and light corn syrup substitutes to make it sugar-free. You should also use canned pumpkin with no sugar added, as some brands add sugar for flavor.
Tips for the Best Pumpkin Pecan Pie
- I served this pie with Pumpkin Pie Spice Whipped Cream, which was great. You could also serve it with a delicious Vanilla Bean Ice Cream scoop. Hello YUM!
- An excellent pie server helps easily remove this pie from the pan.
- Deep Dish Pie Pans ensure enough room for the pumpkin and pecan layers.
- Remember to preheat the oven for an even-temperature bake.
- You can blind-bake the pie shell with pie weights or dried beans to ensure a smooth bottom crust.
- Nutrition information is available in the recipe card below
What to Serve with Pumpkin Pecan Pie
This elegant pie combines two favorite holiday flavors - pumpkin and pecan - to ensure you never have to choose between the two! Here are some menu pairing suggestions to make it part of a festive feast for sharing with friends and family.
Sides: Brown Sugar Bacon Wrapped Smokies, Cheddar Bay Sausage Balls, Cheesy Green Beans, Cranberry Sauce, Sweet Potato Casserole with Canned Yams, Creamed Corn Casserole, Campbell's Green Bean Casserole, CrockPot Scalloped Potatoes & Ham
Main Dishes: Eggnog French Toast, Tater Tot Breakfast Casserole, Ham & Cheese Crescent Roll, CrockPot Turkey, CrockPot Ham, CrockPot Cranberry Barbecue Meatballs, Bourbon Baked Ham, CrockPot Orange Glazed Ham, CrockPot Coke Glazed Ham
Desserts: Eggnog Cookies, Sugared Cranberries, 4 Ingredient Christmas Crack, Reindeer Chow, Grinch Bark, No Bake Church Window Cookies, Eggnog Cake with Eggnog Glaze, No Bake Eggnog Pie, Cranberry Fluff Salad, Snow Ice Cream, Black Forest Cupcakes
Drinks: Broken Down Golf Cart Shot, Baileys Hot Chocolate, Grinch Jello Shots, Fireball Jello Shots, Cherry Bomb Shot, Cranberry Mimosa, Eggnog Coffee, Peppermint Patty Shot, Polar Bear Shot, Boozy Grinch Drink, Three Wise Men Shot, Maple Old Fashioned Cocktail
When to Serve
- Thanksgiving Pie
- Holiday Gatherings
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Pumpkin Pecan Pie Recipe
- 1 unbaked 9 inch deep dish pie shell
- Pre-heat oven to 350 degrees
- Combine pumpkin, sugar, egg and pumpkin pie spice in a bowl, stir welll
- Spread over the bottom of pie shell
- Combine corn syrup, sugar, eggs, butter and vanilla in a bowl, stir in pecans
- Spoon over pumpkin layer
- Bake for 50 minutes until knife comes out clean
Recipe originally shared on November 7, 2013. Updated September 2020