There's something special about the first cool days of fall when your kitchen smells like butter, cinnamon, and toasted nuts. This Pumpkin Pecan Pie Recipe brings together two holiday favorites into one rich, cozy dessert. It has a flaky homemade crust, a silky pumpkin custard, and a caramelized pecan topping that's pure comfort in every bite.
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I've made this pie many times for Thanksgiving gatherings, and it never lasts long. The balance of creamy pumpkin and crunchy pecans is irresistible, and it's easier to make than it looks. Let's get started and fill your kitchen with that warm, buttery scent of fall.
Why You'll Love This Pumpkin Pecan Pie Recipe
- Combines pumpkin and pecan pies into one stunning dessert
- Uses simple pantry ingredients
- The crust bakes up buttery and flaky
- The topping adds crunch and caramel flavor
- Perfect to make ahead for holidays
Ingredients
For the Crust
- 1 ½ cups (190g) all-purpose flour, sifted
- ½ teaspoon salt
- ½ cup (115g) cold unsalted butter, cut into cubes
- 4-5 tablespoons ice water
The Pumpkin Filling
- 1 can (15oz/425g) pure pumpkin puree (not pie filling)
- ¾ cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup (240ml) evaporated milk
The Pecan Topping
- 1 cup (100g) chopped pecans, lightly toasted
- ½ cup (100g) packed brown sugar
- 2 tablespoons (30g) melted unsalted butter
- 1 tablespoon (15ml) corn syrup
Ingredient Notes & Substitutions
Pumpkin puree should be pure pumpkin, not the pre-sweetened pie filling. Evaporated milk gives a silky finish, but you can use half-and-half if needed. Lightly toasting the pecans adds a deeper, nutty flavor. If you're short on time, a quality store-bought crust works too. For a different spice note, try adding a pinch of ground ginger or cloves.
Instructions
Step 1: Make the Crust
Mix the flour and salt in a large bowl. Cut in cold butter with a pastry cutter or your fingertips until the mixture looks like coarse crumbs. Add ice water, one tablespoon at a time, until it just holds together. Wrap in plastic and chill for 30 minutes. A cold crust bakes into perfect flaky layers.
Step 2: Prepare the Pumpkin Filling
While the crust chills, whisk together pumpkin puree, sugar, eggs, cinnamon, nutmeg, and evaporated milk. The filling should look smooth and smell like autumn spice.
Step 3: Roll and Fill
Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Pour in the pumpkin filling and crimp the edges. A rustic edge gives the pie that homemade charm.
Step 4: Bake the Base
Bake at 425°F (220°C) for 15 minutes. Lower the temperature to 350°F (175°C) and continue baking for 25 minutes. Cover the edges with foil halfway through to prevent over-browning. The center should look slightly jiggly when gently moved.
Step 5: Add Pecan Topping
In a bowl, combine pecans, brown sugar, melted butter, and corn syrup. Spoon evenly over the pie and return to the oven for 15-20 minutes at 350°F (175°C), until the topping is golden and bubbling.
Step 6: Cool and Serve
Let the pie cool on a wire rack for at least 2 hours. The filling sets as it cools, so resist cutting too soon. Each slice should hold beautifully with a soft custard and glossy pecan layer.
Pro Tips for Success
- Keep your butter cold for a flaky crust.
- Lightly toast the pecans before topping for richer flavor.
- Use foil to protect the crust edges from burning.
- Let the pie cool fully before slicing.
- Serve with whipped cream or vanilla ice cream for a perfect finish.
Storage and Reheating
Store covered in the refrigerator for up to 4 days. To freeze, wrap tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge. Warm slices in a 325°F (165°C) oven for 10 minutes before serving.
Make Ahead & Freezing
Make the crust and filling up to a day ahead, storing each separately in the fridge. You can also bake the full pie, let it cool, then freeze it whole. Thaw overnight and warm gently before serving.
Tips and Variations
- For a quick version, use a pre-made pie crust.
- To make it nut-free, replace pecans with rolled oats for a crumble topping.
- Add a splash of maple syrup or bourbon to the filling for extra depth.
- Make mini versions in muffin tins for individual servings.
- Brush the crust with egg wash before baking for a golden finish.
FAQs
Yes, it actually tastes better the next day as the flavors settle together.
The center should jiggle slightly when you move the pan, not slosh. It sets as it cools.
Absolutely, just make sure it's thick and not watery.
Honey or maple syrup both give a beautiful glossy topping.
Use a 1:1 gluten-free flour blend for the crust and handle it gently.
📖 Recipe
Pumpkin Pecan Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Total Time: 1 hour 20 minutes1 hour 20 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Pecan Pie Recipe combines creamy pumpkin custard with a caramelized pecan topping and a buttery homemade crust. A cozy fall dessert perfect for Thanksgiving or any chilly evening.
Ingredients
- For the Crust
- 1 ½ cups (190g) all-purpose flour, sifted
- ½ teaspoon salt
- ½ cup (115g) cold unsalted butter, cut into cubes
- 4-5 tablespoons ice water
- For the Pumpkin Filling
- 1 can (15oz/425g) pure pumpkin puree (not pie filling)
- ¾ cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup (240ml) evaporated milk
- For the Pecan Topping
- 1 cup (100g) chopped pecans, lightly toasted
- ½ cup (100g) packed brown sugar
- 2 tablespoons (30g) melted unsalted butter
- 1 tablespoon (15ml) corn syrup
Instructions
- Make the Crust
Mix flour and salt in a bowl. Cut in cold butter until crumbly. Add ice water a tablespoon at a time until dough just comes together. Wrap and chill for 30 minutes. - Prepare the Pumpkin Filling
In a large bowl, whisk pumpkin puree, sugar, eggs, cinnamon, nutmeg, and evaporated milk until smooth and fragrant. - Roll and Fill
Roll chilled dough on a floured surface and fit into a 9-inch pie dish. Pour in pumpkin filling and crimp edges. - Bake the Base
Bake at 425°F (220°C) for 15 minutes. Reduce heat to 350°F (175°C) and bake 25 minutes more, covering the crust edges if they brown too quickly. - Add the Pecan Topping
Mix pecans, brown sugar, melted butter, and corn syrup. Spoon over pie and bake another 15-20 minutes, until golden and bubbling. - Cool and Serve
Cool completely on a wire rack for at least 2 hours before slicing. Serve with whipped cream or vanilla ice cream.
Notes
Chilling the dough ensures a flaky crust. The pie continues to set as it cools, so avoid cutting too soon. Lightly toasting pecans deepens their flavor. The pie can be made a day ahead and stored in the fridge, covered.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28 g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg
Serving Suggestions
Serve warm or at room temperature with whipped cream or ice cream. It's the perfect ending to a fall dinner or Thanksgiving feast. Leftovers make a lovely treat with morning coffee, too.
Nutrition & Notes
- Yield: 8 slices
- Skill level: Intermediate
- Prep time: 20 minutes
- Bake time: 55-60 minutes
- Calories: about 420 per slice
I've made this pie every autumn for years, adjusting the balance of spices and sweetness until it felt just right. It's a cozy tradition that always makes the house smell like home.
Related Recipes
You may also enjoy my Creamy Mushroom Risotto or Maple Pecan Tart for more comforting fall flavors.
For nut lovers, visit the American Pecan Council's guide for more pecan inspiration.
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