Pumpkin Pecan Pie — Merging two favorite pies in one so that the whole family can agree on a holiday dessert! This EASY pie is perfect for Thanksgiving, Christmas, holiday entertaining, and can be made in advance with store bought crust to save time!
Table of Contents
- Pumpkin Pie… with Pecan Topping!
- Ingredients in Pumpkin Pecan Pie
- How to Make Pumpkin Pecan Pie
- Do I Have to Make Homemade Pie Crust?
- Can the Corn Syrup Be Substituted?
- Pie Crust Tips for This Recipe
- How to Tell When the Pie Is Done
- How to Store Leftovers
- Tips to Prevent the Pecan Topping From Sinking
- Make-Ahead Instructions
- Tips for the Best Pecan Pumpkin Pie
- Pumpkin Pecan Pie Recipe
- More Easy Thanksgiving Pie Recipes:
Pumpkin Pie… with Pecan Topping!
If your family is anything like mine, we end up with so many versions of pies for Thanksgiving and Christmas because no one can agree. This pumpkin pecan pie is the best of both worlds!
The soft and tender pumpkin filling is topped with an ample layer of praline pecans. They’re crunchy and candied and even people who don’t like nuts will love pecans like this.
There’s just the right amount of pumpkin pie spice in the pie, coupled with maple syrup, to really give you all those cozy comfort food fall flavors.
This family favorite pie recipe is a cinch to make. No mixer, nothing complicated.
You literally plop the crust in the pan, dump all the filling ingredient in one bowl, all the pecan topping ingredients in another, and bake. No fussy nor time-consuming steps whatsoever!
But don’t just make this in the fall for Thanksgiving. It’s a wonderful holiday dessert to serve at Christmas Eve or Christmas Day dinner as well as throughout the month if you have holiday parties and you’re going to be entertaining.
You can make the pecan topping pumpkin pie a few days in advance, which is a great de-stressor if you are planning to serve it on a big holiday cooking day where you’re already going to be in the kitchen plenty.
Finally, the pie is not complicated in the least and you can use a store bought refrigerated pie crust to save time rather than making homemade pie crust. We love this pumpkin pecan dessert and think you will too!
Ingredients in Pumpkin Pecan Pie
For this family favorite pumpkin pie with pecan topping, you’ll need the following easy-to-find fridge and pantry ingredients:
Crust
- Homemade crust or refrigerated crust
- Egg
- Water
Pumpkin Filling
- Eggs
- Pumpkin puree
- Maple syrup, corn syrup, or honey
- Light brown sugar
- Heavy cream
- Unsalted butter
- Pumpkin pie
- Salt
Praline Pecan Topping
- Unsalted melted butter
- Eggs
- Pecan halves
- Light brown sugar
- Corn syrup or maple syrup
- Vanilla extract
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Pumpkin Pecan Pie
If you’ve been reading my blog for any length of time, you will know that pies are my least favorite thing to make because they seem to be fussy and complicated, second only to frosted cupcakes, another dessert that is not my forte due to my lack of patience.
But for this pumpkin and pecan pie, begin by either making a scratch pie crust or just using a store bought refrigerated pie crust. If you’re like me, you’ll go with store bought.
Here’s a rough overview of how to make a pumpkin pie with pecan topping:
- Blind bake the pie crust: Get the crust in the pie pan, brush it with an egg wash, cover with foil, add dried beans to weight it down, and bake it for 15 minutes at 425F.
- Take it out and turn the oven down to 350F.
- Make the pumpkin pie filling: Mix together all the filling ingredients with a whisk in one bowl and add it to the blind-baked crust.
- Make the pecan topping: Mix together all the topping ingredients with a spoon in another bowl, spread it over the pumpkin filling layer.
- Bake: Bake the pie covered for 30 minutes.
- Uncover and bake for 25 minutes more. Check for doneness and if it’s not done, bake it another 5 minutes, or until it is done.
- Chill: Allow it to cool, then chill it, and viola, your pecan pumpkin pie is ready for serving!
Do I Have to Make Homemade Pie Crust?
As I alluded to in the opening of the post, no you do not have to make scratch pie crust. You can use a store-bought refrigerated pie crust if you’re short on time, or energy.
Can the Corn Syrup Be Substituted?
Corn syrup doesn’t have the best reputation, but here is what I will say about using it or not in both the filling and praline pecan topping.
In the pie filling itself, maple syrup will make the filling runnier than corn syrup or honey will.
You’ll get the maple flavor, but the pie doesn’t set up quite as firmly compared to using corn syrup or honey. In the photos shown, I used maple syrup in the filling.
Make sure you are using 100% pure maple syrup and not imitation which is often called “pancake syrup”.
For the pecan topping, if you already used maple syrup like I did for the filling, then I recommend using corn syrup for the topping so that the maple flavor doesn’t dominate.
While you technically could use maple syrup for both the filling and topping, I wouldn’t. I would use corn syrup in one or the other.
Honey can be used, too. It’s not my favorite for this pie because when I think of a fall-themed pie, I also think maple syrup. But honey doesn’t give the same fall-inspired flavor profile. However, from a baking perspective, you can use it in the filling portion.
Pie Crust Tips for This Recipe
There are a few tips about the curst I want to share so that you end up with the best pumpkin pecan pie:
- Chill the pie crust well to help prevent shrinking. If you’re using a store bought refrigerated crust, it’s self-explanatory that it will have been in the fridge so you are fine. If you’re making your own crust, after you get it rolled out and in your pie plate, I recommend popping that into the fridge for 20 minutes or so.
- Blind bake the crust to help prevent it from getting soggy. Do this by lining the crust with aluminum foil or parchment paper, and fill with uncooked dry beans or pie weights if you have them, then bake. This is blind baking. For this pecan pumpkin pie, the blind baking is 15 minutes.
- Finally, the egg wash is another sog-prevention technique. At the base of the crust it prevents sogginess. And on the perimeter of the crust that’s visible after you’ve got the filling in place, the egg wash gives it a more golden browned, shiny appearance, and tends to make it looks more “professional”.
How to Tell When the Pie Is Done
Pies can be tricky when determining if they’re done or not. Even when your pumpkin pecan pie has finished baking, it will still jiggle like Jello when it is done. This is what I’d call a less wiggly jiggle. I know this isn’t scientific, but I am trying to be very descriptive.
If your pie jiggles like eggs or a half-baked cake that in the oven, it isn’t done. I’d call this a very wiggly, wavy type of jiggle.
If you use a thermometer, the internal temperature should be 170°F. This is scientific, however I wanted to add the aforementioned visual cues so that you’re not surprised when you see 170F, yet your pie is still jiggling a bit, but yes, it is quite likely done at this point.
Judging doneness is always the baker’s responsibility and sometimes you have to go with your instinct and hunch.
Baking times listed in any recipe are always just provided as a courtesy because all ovens, climates, ingredients, and so forth will cause your baked good to bake at a different rate than mine did.
How to Store Leftovers
I am on team chilled when it comes to pumpkin pie. Therefore, I chill my pumpkin pecan pie before serving.
Technically though you can store this pie covered and airtight at room temperature for up to 24 hours. I just don’t like room temp pumpkin pie but you can do what you prefer for short term storage like this.
However, after it has initially been pulled from the oven, and is sitting on your counter to cool, after it has cooled, I cover it and store it airtight in the fridge for up to 5 days.
Tips to Prevent the Pecan Topping From Sinking
Because this is a layered pie it’s important to prevent the topping from sinking.
My tips for preventing sinking include:
- Use pumpkin puree, not pumpkin pie filling. The latter is thinner and can sink through.
- Don’t overbeat the filling. If the filling is beaten too much, it can get too much air incorporated into it, and get too light, and then the topping will also sink.
- Gently spoon the topping around the top. You can’t dump it on and try to spread it out. Avoid piling it up.
Make-Ahead Instructions
The beauty of this pumpkin pie with pecan topping, too, as mentioned is that you can made it in advance of a big holiday or special day or event that you plan to serve it.
I would say up to 48 hours in advance is the sweet spot although I doubt anyone would actually know or notice if you made it closer to 72 hours in advance.
Pumpkin pie with pecans can also be frozen. Bake it and cool it completely. Then wrap the entire pie and pie pan in plastic wrap a few times to seal. Make sure you’re using a freezer-safe pie dish if you know you’re going this route.
Place it in the freezer and store for up to 3 months. Thaw completely at room temp before serving.
Tips for the Best Pecan Pumpkin Pie
Pumpkin puree: Make sure not to confuse pumpkin puree with pumpkin pie filling. You want pumpkin puree for this pumpkin pie recipe.
The reason being is that pumpkin pie filling already has sugar, spices, and more added. It will not work for this recipe so make sure you select the correct one.
I always use Libby’s 100% Pure Pumpkin Puree. It’s been around forever, it’s probably what your mom or grandma used, and this recipe was tested and developed with it specifically.
Because pumpkin puree can vary quite dramatically from brand to brand, including more wet, more runny, thicker, drier, different flavors, I am mentioning exactly which pumpkin puree I used so you can do the same if you choose.
Heavy cream: I use heavy cream in the pecan pumpkin pie because it helps the pie set up better in comparison to half-and-half.
You could probably get away with half-and-half, noting though that your pie will be looser.
Do not use whole milk, 2%, or skim milk. I’ve never tried making the pie with a dairy-free milk so can’t advise on that.
Serving: Serving pecan pumpkin pie with ice cream or whipped topping like Cool Whip makes it extra festive and I can’t actually imagine a Thanksgiving meal without going though many tubs of Cool Whip, but your family may be different.
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Pumpkin Pecan Pie
Ingredients
Crust
- 1 homemade crust or store bought refrigerated crust
- 1 large egg
- 1 teaspoon water
Pumpkin Filling
- 2 large eggs
- one 15-ounce can pumpkin puree, not pumpkin pie filling
- ½ cup 100% pure real maple syrup, light-colored corn syrup, or honey* (See Notes
- ¼ cup light brown sugar, packed
- ½ cup heavy cream
- 1 tablespoon unsalted butter
- 2 teaspoons pumpkin pie spice, or to taste
- ½ teaspoon salt
Pecan Praline Topping
- 4 tablespoons unsalted butter, melted
- 2 large eggs, lightly beaten
- 1 ½ cup pecan halves
- ½ cup light brown sugar, packed
- ½ cup light-colored corn syrup
- 1 teaspoon vanilla extract
Instructions
Crust
- Preheat the oven to 425°F and spray a 9-inch pie pan with nonstick cooking spray; set aside.
- Make homemade pie crust OR use store bought refrigerated pie crust.
- Place the pie crust in the prepared pan and crimp the edges.
- In a small bowl, beat together the 1 egg with 1 teaspoon bater.
- Using a pastry brush, lightly brush this all over the crust.
- Cover the crust entirely with aluminum foil or parchment paper, add dry uncooked beans to weigh it down or use pie weights if you have them, and bake this crust for 15 minutes; this process is called blind baking a crust. Tip – Pie crust should be cold going into the oven. If your crust got warm rolling it out or getting it in the pan, refrigerate the pan with crust in it for 20 minutes before baking.
- Remove the pie pan from the oven and set it on the counter to cool while you make the filling. Tip – Save the foil, you'll need it in step 13.
Pumpkin Filling
- Turn the oven down to 350°F.
- To a large bowl, add all the filling ingredients, and whisk to combine.
- Pour the filling into the cooled crust; set aside.
Pecan Praline Topping
- To a separate large bowl, combine all the topping ingredients, and stir well to combine.
- Evenly pour the topping over the filling, and smooth it with a spatula.
- Cover the pie with foil, and bake for 30 minutes.
- Remove the pie from the oven, uncover the pie, and bake for about 25 additional minutes; start checking at 20 minutes.
- Check for doneness** (See Notes). If the pie isn't done, bake for 5 additional minutes, or until it is done.
- Allow pie to cool at room temp on a wire rack for about 1 hour before covering and transferring in the fridge to chill. Although you can serve pie at room temp, I prefer it chilled. Pie will keep airtight at room temp for up to 24 hours, airtight in the fridge for up to 5 days, and airtight in the freezer for up to 3 months, thaw at room temp before serving. Pie can be made up to 48-72 hours in advance, and stored airtight in the fridge until ready to serve.
- I prefer to serve this pie with Cool Whip, although another type of whipped topping, real whipped cream, or vanilla ice cream are all good options
Notes
For the pecan topping, if you already used maple syrup like I did for the filling, then I recommend using corn syrup for the topping so that the maple flavor doesn’t dominate.
While you technically could use maple syrup for both the filling and topping, I wouldn’t. I would use corn syrup in one or the other. Honey can be used, too. It’s not my favorite for this pie because when I think of a fall-themed pie, I also think maple syrup. But honey doesn’t give the same fall-inspired flavor profile. However, from a baking perspective, you can use it in the filling portion. **Even when your pumpkin praline pecan pie has finished baking, it will still jiggle like Jello when it is done. This is what I’d call a less wiggly jiggle. I know this isn’t scientific, but I am trying to be very descriptive. If your pie jiggles like eggs or a half-baked cake that in the oven, it isn’t done. I’d call this a very wiggly, wavy type of jiggle. If you use a thermometer, the internal temperature should be 170°F. This is scientific, however I wanted to add the aforementioned visual cues so that you’re not surprised when you see 170F, yet your pie is still jiggling a bit, but yes, it is quite likely done at this point. Judging doneness is always the baker’s responsibility and sometimes you have to go with your instinct and hunch. Baking times listed in any recipe are always just provided as a courtesy because all ovens, climates, ingredients, and so forth will cause your baked good to bake at a different rate than mine did.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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