If you have ever stood at the dessert table trying to decide between pumpkin pie and pecan pie, this Pumpkin Pecan Pie recipe solves that problem for good.
One flaky crust holds a silky spiced pumpkin custard on the bottom and a sticky, buttery pecan layer on top, so every slice gives you both pies at once.
I learned this method while working out the base for my Pumpkin Pie Recipe From Scratch, and it turned out to be the perfect foundation for a layered pie.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 65 minutes |
| Total Time | 3 hours 30 minutes (includes cooling) |
| Servings | 10 slices |
| Difficulty Level | Moderate |
Why You’ll Love This Pumpkin Pecan Pie Recipe
This pie takes two Thanksgiving classics and turns them into one show-stopping dessert that still tastes like both.
It also happens to be one of the easiest make-ahead pies you can bring to a holiday table, since it actually improves after a day in the fridge.
- Two beloved pies baked into one crust, so nobody has to choose a favorite
- The pumpkin layer stays creamy while the pecan layer bakes up crisp and gooey at the same time
- Made a day ahead, which frees up your oven on the big day
- Uses a single store-bought or homemade crust, so it is far less fussy than it looks
- Big, bold fall flavor from warm spices, brown sugar, and toasted pecans
You might also enjoy: Maple Brown Butter Pumpkin Pie Recipe
Ingredients
This recipe uses two separate mixtures, a spiced pumpkin custard for the bottom layer and a classic gooey pecan filling for the top, so gather everything before you start.
- For the crust: 1 unbaked deep dish pie crust (store-bought or homemade, 9 inch)
- For the pumpkin layer: 15 oz canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup evaporated milk
- For the pecan layer: 3 large eggs
- 3/4 cup light corn syrup
- 1/2 cup packed light brown sugar
- 3 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
This pie pairs beautifully with my Vegan Maple Pecan Pie Recipe if you need a dairy-free option on the same dessert table.
Kitchen Equipment Needed
Nothing here is specialized, but a few key pieces make the layering process much easier to control.
- Deep dish glass pie plate (9 inch)
- Two large mixing bowls
- Whisk
- Pie crust shield or aluminum foil
- Rubber spatula
- Wire cooling rack
- Measuring cups and spoons
Read Also: Butter Pie Crust Recipe
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make a layered pie like this one, based on what has actually made the process easier in my own kitchen.
1. Deep Dish Glass Pie Plate
A true deep dish plate gives the two layers enough room to set properly without overflowing in the oven.
Glass also lets you check that the bottom crust is baking evenly, which matters a lot with a filling this heavy.
2. Pie Crust Shield
Because this pie bakes for over an hour, the edges of the crust are prone to over-browning long before the center sets.
A reusable shield saves you from fumbling with foil strips halfway through baking.
3. Fresh Pecan Halves
The pecan layer is the star of this pie, so it is worth buying fresh, plump halves rather than the smaller pieces sold for baking mixes.
They toast up beautifully and give you that classic pecan pie look on top.
4. Pure Vanilla Extract
Since the pecan layer only has a handful of ingredients, the quality of the vanilla really comes through.
A good pure extract rounds out the brown sugar and butter instead of tasting flat or artificial.
I used the same crust technique in my Flaky Pie Crust Recipe, which works wonderfully as the base for this pie too.
Step-by-Step Instructions: How to Make Pumpkin Pecan Pie
1. Prepare and chill the crust
- Fit the unbaked pie crust into your 9 inch deep dish pie plate, pressing it gently into the bottom and up the sides.
- Crimp or flute the edges however you like.
- Place the crust in the refrigerator for at least 15 minutes while you prepare the fillings. This keeps the butter in the dough cold, which helps the crust hold its shape instead of slumping in the oven.
- Preheat your oven to 350 degrees Fahrenheit.
2. Make the pumpkin layer
- In a large mixing bowl, whisk together the pumpkin puree, 2 eggs, granulated sugar, and 1/4 cup brown sugar until smooth.
- Add the pumpkin pie spice and 1/4 teaspoon salt, and whisk again to combine.
- Pour in the evaporated milk and stir just until the mixture is uniform. Avoid over-whisking, since too much air in the batter can cause the top to crack as it bakes.
- Set the bowl aside while you make the pecan layer.
3. Make the pecan layer
- In a separate bowl, whisk together the remaining 3 eggs, corn syrup, 1/2 cup brown sugar, melted butter, vanilla extract, and remaining 1/4 teaspoon salt until fully combined and glossy.
- Stir in the pecan halves until they are evenly coated in the mixture.
- Set this bowl aside as well. You now have two separate fillings ready to layer into the crust.
4. Assemble the pie
- Remove the chilled crust from the refrigerator.
- Pour the pumpkin filling into the crust first, spreading it into an even layer with a spatula.
- Slowly and evenly spoon the pecan mixture over the top of the pumpkin layer. Try to distribute the pecans across the whole surface rather than piling them in the center.
- Gently tap the pie plate on the counter a few times to settle the layers and release any large air bubbles.
5. Bake the pie
- Place the pie on a rimmed baking sheet to catch any drips, then set it on the center rack of the oven.
- Cover the edges of the crust with a pie crust shield or strips of foil to prevent them from over-browning.
- Bake for 55 to 65 minutes, removing the shield for the final 15 minutes so the pecan topping can turn deep golden brown.
- The pie is done when the pumpkin layer is set around the edges but still has a slight jiggle in the very center, and the pecan topping looks caramelized rather than wet.
6. Cool and set
- Transfer the pie to a wire cooling rack and let it cool at room temperature for at least 2 hours.
- For the cleanest slices, refrigerate the fully cooled pie for at least 1 hour, or overnight, before cutting.
- Slice with a sharp knife wiped clean between cuts for the neatest layers.
The same layering method shows up in my Chocolate Pecan Pie Recipe, if you want to try a different flavor twist on the same technique.
Tips for The Best Pumpkin Pecan Pie
A few small details make a big difference between a pie with clean, distinct layers and one where everything blends together.
- Keep the crust cold until the moment it goes into the oven, since a warm crust is more likely to shrink or slide down the sides
- Pour the pumpkin layer in first and let it sit for a minute before adding the pecan mixture, so the layers stay more distinct
- Use a pie crust shield from the start rather than waiting until the edges look too dark
- Do not skip the resting time, since the pie needs a full cool down to slice cleanly
- Toast the pecans lightly in a dry skillet before mixing them in for a deeper, nuttier flavor
Another favorite: Pecan Pie Bars Recipe
Serving Suggestions
This pie is rich enough to stand on its own, but a few simple additions make it feel even more special on a holiday table.
A dollop of something cold and light is really the only thing it needs.
- Fresh whipped cream, lightly sweetened
- A scoop of vanilla ice cream for a warm slice
- A drizzle of caramel sauce over the pecan layer
- A dusting of extra pumpkin pie spice or cinnamon on top
- Alongside other holiday desserts for a full dessert spread
Read Also: Quick And Easy Thanksgiving Desserts
Variations of Pumpkin Pecan Pie
Once you have the basic layering method down, it is easy to swap in different flavors depending on what you are craving.
- Bourbon pecan layer: add 1 tablespoon of bourbon to the pecan mixture for a warm, boozy note
- Maple version: replace the corn syrup with pure maple syrup for a more autumnal flavor
- Chocolate chip pecan layer: fold 1/2 cup of chocolate chips into the pecan mixture before baking
- Gingersnap crust: swap the traditional pastry crust for a crushed gingersnap crust for extra spice
- Mini pies: divide both layers among a muffin tin lined with small crusts for individual servings
I first tried a maple twist on this pie after making my Whipped Pumpkin Pie Recipe, which uses a similar light, airy filling.
Storage and Reheating
This pie actually holds up very well in the fridge, which makes it one of the better make-ahead desserts for a busy holiday.
- Store leftover pie loosely covered in the refrigerator for up to 4 days
- Let individual slices sit at room temperature for about 15 minutes before serving for the best texture
- This pie is not recommended for freezing, since the layers can separate and turn watery once thawed
- Reheat a slice in a 300 degree Fahrenheit oven for 10 minutes if you prefer it slightly warm
Another favorite: Pecan Pie Dump Cake Recipe
Nutritional Facts
Nutrition will vary slightly depending on the crust and brand of ingredients you use, but here is a general estimate per slice, based on 10 slices per pie.
- Calories: approximately 420 per slice
- Total Fat: 22g
- Saturated Fat: 7g
- Carbohydrates: 51g
- Sugars: 34g
- Protein: 6g
- Fiber: 2g
- Sodium: 220mg
This is an estimate only and is not a substitute for advice from a nutrition professional.
This pairs well with my Sugar Free Pumpkin Pie Recipe if you want a lighter option next to this one.
Health Benefits of Key Ingredients
While this is a dessert first and foremost, a few of the ingredients here do offer some genuine nutritional upside.
Pumpkin in particular is doing a lot more than adding color and flavor.
- Pumpkin puree is a good source of vitamin A and fiber, and it is naturally low in fat
- Pecans provide healthy monounsaturated fats along with magnesium and manganese
- Eggs contribute protein and help give the custard layer its structure
- Warm spices like cinnamon and ginger contain antioxidants and have long been used to support digestion
Read Also: Bourbon Pecan Tart Recipe
FAQs About Pumpkin Pecan Pie
1. Can I use a store-bought pie crust for this recipe?
Yes, a store-bought deep dish crust works perfectly well here and saves a good amount of time.
Just make sure it is labeled deep dish, since a standard crust may not hold both layers.
2. Why did my pecan layer sink into the pumpkin layer?
This usually happens when the pumpkin layer is too thin or the pecan mixture is poured in too quickly.
Pour the pecan layer slowly and evenly across the surface rather than in one spot to help it stay on top.
3. Can I make this pie ahead of time?
This pie is actually best made a day in advance, since the layers need time to fully set.
Keep it covered in the refrigerator and bring it out about 20 minutes before serving.
4. How do I know when the pie is fully baked?
The pumpkin layer should look set around the edges with only a slight jiggle in the center.
The pecan topping should look glossy and caramelized rather than wet or runny.
5. Can I substitute the corn syrup in the pecan layer?
Pure maple syrup or golden syrup both work as substitutes for corn syrup in the pecan layer.
The texture will be slightly less firm, but the flavor is still excellent.
You might also enjoy: Dairy Free Pumpkin Pie Recipe
Pumpkin Pecan Pie
Ingredients
- 1 unbaked deep dish pie crust store-bought or homemade, 9 inch
- 15 oz canned pumpkin puree not pumpkin pie filling, about 425g
- 2 large eggs
- 1/2 cup granulated sugar about 100g
- 1/4 cup packed light brown sugar about 50g
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup evaporated milk about 240ml
- 3 large eggs
- 3/4 cup light corn syrup about 180ml
- 1/2 cup packed light brown sugar about 100g
- 3 tablespoons unsalted butter melted, about 42g
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves about 170g
- fresh whipped cream lightly sweetened
- vanilla ice cream for serving
- caramel sauce for drizzling
- pumpkin pie spice or cinnamon, for dusting
Equipment
- Deep dish glass pie plate (9 inch)
- Two large mixing bowls
- Whisk
- Pie crust shield or aluminum foil
- Rubber spatula
- Wire cooling rack
- Measuring cups and spoons
- Rimmed baking sheet to catch drips
Method
- Fit the unbaked pie crust into a 9-inch deep dish pie plate, pressing it gently into the bottom and up the sides. Crimp or flute the edges as desired. Chill the crust in the refrigerator for at least 15 minutes while you prepare the fillings.
- Preheat your oven to 350°F. In a large mixing bowl, whisk together the pumpkin puree, 2 eggs, granulated sugar, and 1/4 cup brown sugar until smooth. Add the pumpkin pie spice and 1/4 teaspoon salt, and whisk again to combine.
- Pour in the evaporated milk and stir just until the mixture is uniform. Avoid over-whisking to prevent cracking. Set the bowl aside while you make the pecan layer.
- In a separate bowl, whisk together the remaining 3 eggs, corn syrup, 1/2 cup brown sugar, melted butter, vanilla extract, and remaining 1/4 teaspoon salt until fully combined and glossy. Stir in the pecan halves until evenly coated.
- Remove the chilled crust from the refrigerator. Pour the pumpkin filling into the crust first, spreading it into an even layer. Slowly and evenly spoon the pecan mixture over the top, distributing the pecans across the whole surface.
- Gently tap the pie plate on the counter a few times to settle the layers and release any large air bubbles.
- Place the pie on a rimmed baking sheet and set it on the center rack of the oven. Cover the edges with a pie crust shield or foil to prevent over-browning.
- Bake for 55 to 65 minutes, removing the shield for the final 15 minutes so the pecan topping can turn deep golden brown. The pie is done when the pumpkin layer is set around the edges but still has a slight jiggle in the center, and the pecan topping looks caramelized.
- Transfer the pie to a wire cooling rack and let it cool at room temperature for at least 2 hours. For the cleanest slices, refrigerate the fully cooled pie for at least 1 hour, or overnight, before cutting.
- Slice with a sharp knife wiped clean between cuts for the neatest layers. Serve with fresh whipped cream, vanilla ice cream, or caramel sauce if desired.
Nutrition
Notes
- Make ahead: This pie is actually best made a day in advance, as the layers need time to fully set. Keep it covered in the refrigerator and bring it out about 20 minutes before serving.
- Crust chilling: Keep the crust cold until the moment it goes into the oven, since a warm crust is more likely to shrink or slide down the sides.
- Layering tip: Pour the pumpkin layer in first and let it sit for a minute before adding the pecan mixture, so the layers stay more distinct.
- Baking monitor: Use a pie crust shield from the start rather than waiting until the edges look too dark to prevent over-browning.
- Pecan flavor boost: Toast the pecans lightly in a dry skillet before mixing them in for a deeper, nuttier flavor.
- Don’t rush cooling: Do not skip the resting time, since the pie needs a full cool down to slice cleanly.
- Substitution: Pure maple syrup or golden syrup both work as substitutes for corn syrup in the pecan layer. The texture will be slightly less firm, but the flavor is still excellent.
- Storage: Store leftover pie loosely covered in the refrigerator for up to 4 days. This pie is not recommended for freezing, since the layers can separate and turn watery once thawed.
- Reheating: Reheat a slice in a 300°F oven for 10 minutes if you prefer it slightly warm.
- Variation: Add 1 tablespoon of bourbon to the pecan mixture for a warm, boozy note, or fold 1/2 cup of chocolate chips into the pecan mixture before baking for a chocolate twist.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Pumpkin Pecan Pie has become one of my most requested desserts once the weather turns cooler.
It takes a little more effort than a single pie, but the two layers baked into one crust make it well worth it.
Give it a try for your next holiday gathering, and let me know in the comments how your layers turned out.
If you make this recipe, I would love to see it.
Feel free to share a photo with me, and pass this recipe along to anyone who loves pumpkin and pecan pie just as much as you do.
Recommended:
- Keto Pumpkin Pie Recipe
- Fresh Pumpkin Pie Recipe
- Maple Pumpkin Pie Recipe
- Thanksgiving Recipes
- Gluten Free Pie Crust Recipe
