If you’re looking for a showstopper dessert that effortlessly bridges the gap between classic and unexpected, Pecan Pumpkin Pie is about to become your new go-to treat. The rich earthiness of pumpkin meets the nutty crunch of toasted pecans in a silky, spiced filling—all nestled inside a flaky, golden-brown crust. Whether you’re planning a major holiday feast or just want a slice of comfort with your coffee, this pie brings warmth and a little magic to the table.

Ingredients You’ll Need

This recipe shines because it builds flavor from deceptively simple ingredients, each one playing an important role in taste, texture, or color. Don’t skip or swap unless you have to—these choices help craft the signature soul of a perfect Pecan Pumpkin Pie.

Pie Crust: Store-bought or homemade, a buttery crust provides the sturdy, flaky foundation for all the luscious layers.
Pumpkin Puree: Go for pure canned pumpkin (not pie filling) for that creamy texture and natural sweetness.
Brown Sugar: It deepens flavor and brings subtle caramel undertones that complement both the pumpkin and pecans.
Granulated Sugar: A touch of white sugar balances the overall sweetness and helps achieve the perfect set for your filling.
Eggs: They bind the filling together, ensuring the pie holds its slice yet stays silky-smooth.
Heavy Cream: Adds luxurious richness for a melt-in-your-mouth finish.
Pumpkin Pie Spice: A classic blend of cinnamon, ginger, nutmeg, and cloves infuses every bite with fragrant warmth.
Vanilla Extract: Rounds out the spices with delicate, aromatic notes.
Pecans: Coarsely chopped and gently toasted for maximum nutty crunch and a beautiful topping.
Butter: Melted for the pecan topping, adding an irresistible glossy finish.
Salt: Just enough to balance the sweetness and intensify all the flavors.

How to Make Pecan Pumpkin Pie

Step 1: Prepare the Pie Crust

Carefully fit your chilled pie crust into a 9-inch pie dish, gently pressing it into the corners and trimming any overhang. Crimp the edges if you like a decorative touch. Chill the crust in the refrigerator while you prepare the filling to help it hold its shape during baking.

Step 2: Mix the Pumpkin Filling

In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, eggs, heavy cream, pumpkin pie spice, vanilla extract, and salt. Whisk until the mixture is completely smooth and everything is well blended. This is the heart of your Pecan Pumpkin Pie—smooth, spiced, and ready to shine.

Step 3: Pour and Pre-Bake

Pour the pumpkin filling into your prepared crust, smoothing out the top with a spatula. Bake in a preheated oven at 350°F (175°C) for about 30 minutes, or until the filling is just beginning to set but still jiggles slightly in the center. This pre-bake creates a custardy base that pairs perfectly with the pecan topping.

Step 4: Add the Pecan Topping

While the pie is pre-baking, gently toast the chopped pecans in a skillet over medium heat for 2-3 minutes, just until fragrant. Toss them with melted butter and a sprinkle of brown sugar. Carefully scatter the pecans over the par-baked pumpkin layer so they form a thick, delicious crown. Return the pie to the oven.

Step 5: Finish Baking

Bake your Pecan Pumpkin Pie for an additional 20-25 minutes, or until the edges of the filling are set and the pecans are deeply golden and glossy. If the crust is browning too quickly, cover it loosely with foil. Let the pie cool completely before slicing—this helps it set to the perfect texture.

How to Serve Pecan Pumpkin Pie

Garnishes

Dress this pie up or keep it elegantly simple—a dollop of freshly whipped cream, a dusting of cinnamon, or a drizzle of warm caramel sauce can all set off the flavors beautifully. If you want a little extra sparkle, scatter a few whole toasted pecans on top just before serving.

Side Dishes

For a feast, Pecan Pumpkin Pie plays well with a scoop of vanilla bean ice cream or spiced apple compote. It also pairs remarkably well with simple black coffee, or a glass of dessert wine if you’re feeling festive.

Creative Ways to Present

For a casual gathering, try slicing the pie into petite bars or squares so guests can sample alongside other treats. If you’re aiming for wow-factor at your next dinner party, serve each slice with a quenelle of whipped cream and a caramel ripple on the plate. The sky’s the limit—let your creativity (and sweet tooth) lead you!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover slices tightly in plastic wrap or store them in an airtight container in the refrigerator. Pecan Pumpkin Pie keeps wonderfully for up to four days, making it a great choice for prepping ahead or savoring those sweet leftovers after the holiday rush.

Freezing

This pie freezes surprisingly well. Cool completely, then wrap the pie (whole or in slices) tightly in foil and place in a freezer-safe bag. Freeze for up to two months. Thaw overnight in the fridge for best texture and flavor. If serving to guests, a quick refresh in the oven works wonders.

Reheating

Warm individual slices in a 300°F (150°C) oven for 10-12 minutes, or until just heated through. This revives both the pumpkin and pecan layers, restoring that fresh-baked feel. Avoid the microwave if possible—it tends to make the crust soggy and the pecans less crisp.

FAQs

How do I keep the pie crust from getting soggy?

Chilling the crust before filling, and giving the pumpkin layer a partial bake before adding the pecan topping, both help prevent sogginess. For extra insurance, you can brush the crust lightly with beaten egg white before baking.

Can I use fresh pumpkin instead of canned?

Absolutely! Just make sure your pumpkin puree is thick and not watery. Roasted and mashed fresh pumpkin can lend an earthy, vibrant flavor to your Pecan Pumpkin Pie—just drain it well for best results.

Can I make this pie without dairy?

Yes, you can use full-fat coconut milk in place of heavy cream for a dairy-free version. The texture will be just as luscious, and you’ll get a mild, lovely hint of coconut that pairs beautifully with the spices and pecans.

My filling cracked—how can I fix it?

Overbaking is the most common culprit for cracks. Be sure to remove your pie from the oven when the center is still slightly jiggly—it will finish setting as it cools. If cracks appear, cover with whipped cream or a generous sprinkle of pecans. Your secret is safe!

Is Pecan Pumpkin Pie best served warm or cold?

That’s truly up to your preference! Many love it slightly warm with melting whipped cream, while others swear by a chilled slice for breakfast. Either way, the flavors shine through—enjoy it as you like best.

Final Thoughts

There’s a reason Pecan Pumpkin Pie earns a permanent spot on dessert tables year after year. It’s the ultimate blend of cozy, familiar flavor and irresistible crunch—impressive enough for hosting, yet simple enough for a weeknight treat. Don’t wait for a special occasion: gather your ingredients, preheat the oven, and let this pie fill your kitchen with the sweetest kind of anticipation.

Pecan Pumpkin Pie Recipe

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4.8 from 22 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 1 9-inch pie 1x
Diet: Vegetarian

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Description

Indulge in the perfect marriage of flavors with this Pecan Pumpkin Pie recipe. A delightful twist on the classic pumpkin pie, this dessert features a crunchy pecan topping that adds a wonderful contrast to the creamy pumpkin filling. Perfect for fall gatherings or holiday feasts.

Ingredients

Scale

For the Crust:

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
1/4 cup ice water

For the Filling:

1 (15 oz) can pumpkin puree
3/4 cup brown sugar
2 eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon salt
1 cup evaporated milk

For the Pecan Topping:

1 cup chopped pecans
1/2 cup brown sugar
1/4 cup all-purpose flour
1/4 cup unsalted butter, melted

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Instructions

Prepare the Crust: In a food processor, pulse the flour and salt. Add butter and pulse until mixture resembles coarse crumbs. Drizzle ice water and pulse until dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
Roll Out the Crust: On a floured surface, roll out the dough and fit it into a pie dish. Crimp edges and chill while preparing the filling.
Make the Filling: In a bowl, mix pumpkin, brown sugar, eggs, spices, salt, and evaporated milk until smooth. Pour into the prepared crust.
Prepare the Pecan Topping: Combine pecans, brown sugar, flour, and melted butter. Sprinkle over the pumpkin filling.
Bake: Bake the pie in a preheated oven at 375°F (190°C) for about 50-60 minutes, or until the filling is set and the pecan topping is golden.
Cool and Serve: Allow the pie to cool before slicing and serving. Enjoy with whipped cream or vanilla ice cream.