Amazing Pumpkin Pecan Pie Recipe perfect for the holidays! This recipe combines two favorites in one! Pumpkin Pie and Pecan Pie in one delicious pie!
Pumpkin Pecan Pie
Have you ever had a recipe haunt you? Ok maybe not haunt you but keep coming up in conversations over and over. That is what has happened the past few weeks with this Pumpkin Pecan Pie Recipe!
First, a good friend mentioned how he had a Pumpkin Pecan Pie and it was the most amazing pie he had ever had in his life.
Then John's Mom comes over and it becomes a conversation for a while. And finally this week I open up Sunset magazine for November and there is a Pecan Pumpkin Pie Recipe in there. It seems that the world was pushing me to make this pie so here it is...
I hope you all enjoy it and it becomes a topic of conversation for you. 🙂
This Pecan Pumpkin Pie is one of our favorite Thanksgiving Pies to bring for dessert.
Ingredients
- 9-inch pie crust
- Pumpkin Puree
- Granulated sugar
- Large eggs
- Pumpkin pie spice
- Light corn syrup
- Unsalted Butter, melted
- Vanilla extract
- Pecan halves
Optional - Nutmeg, Ginger, Cinnamon
Sugar - We used white sugar but you can definitely use brown sugar for a richer flavor.
Pie Dough - We use a store-bought pie dough but this can easily be made with a homemade dough.
I served this pie with Pumpkin Pie Spice Whipped Cream and it was great. You could also serve it with a delicious scoop of Vanilla Bean Ice Cream...Hello YUM!
Recipe Tips
Having a great pie server helps to easily remove this pie from the pan.
Deep Dish Pie Pans work great for this recipe so you have enough room for both the pumpkin and pecan layers.
Don't forget to preheat oven so you get a great even temperature bake.
You can blind bake the pie shell with pie weights or dried beans to make sure you don't have a soggy bottom.
Store any leftovers in an airtight container in the fridge.
Printable recipe card instructions are below.
Nutrition information, including calories, protein, calcium, carbohydrates, fiber, vitamin c, potassium, cholesterol, sodium, trans fat, monounsaturated fat, polyunsaturated fat, and more, will vary depending on the products used.
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Pumpkin Pecan Pie Recipe
Ingredients
- 1 unbaked 9 inch deep dish pie shell
Pumpkin Layer
- 1 cup Pumpkin Puree/Canned Pumpkin
- ⅓ cup White Sugar
- 1 large egg
- 1 teaspoon Pumpkin Pie Spice
Pecan Layer
- ⅔ cup Light Corn Syrup
- ½ cup White Sugar
- 2 large eggs
- 2 Tablespoon Butter melted
- ½ teaspoon Vanilla Extract
- 1 cup pecan halves
Instructions
- Pre-heat oven to 350 degrees
Pumpkin Layer
- Combine pumpkin, sugar, egg and pumpkin pie spice in a bowl, stir welll
- Spread over the bottom of pie shell
Pecan Layer
- 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
Nutrition
Recipe originally shared on November 7, 2013. Updated September 2020
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