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Pumpkin Pecan Pie Recipe

Pumpkin Pecan Pie

iamwinfred
This Pumpkin Pecan Pie solves the holiday dessert dilemma by combining two classics into one show-stopping pie. A 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. Made with simple ingredients and easy enough to prepare a day ahead, this layered pie is the ultimate Thanksgiving centerpiece that will have everyone asking for seconds.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 420 kcal

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

Ingredients
  

  • 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, 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

For the Pecan Layer

  • 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

For Serving (Optional)

  • fresh whipped cream lightly sweetened
  • vanilla ice cream for serving
  • caramel sauce for drizzling
  • pumpkin pie spice or cinnamon, for dusting

Instructions
 

  • 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.

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.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 51gProtein: 6gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 220mgPotassium: 180mgFiber: 2gSugar: 34gVitamin A: 85IUVitamin C: 2mgCalcium: 8mgIron: 10mg
Keyword holiday pie, layered pie, pumpkin pecan pie, thanksgiving dessert
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