The Best Pumpkin Pecan Pie Recipe

Holiday gatherings often feature classic pies, but why choose between favorites when you can have both? This pumpkin pecan pie recipe masterfully blends the rich, spiced comfort of pumpkin with the sweet, crunchy delight of pecan pie. It creates a unique and utterly irresistible dessert, guaranteed to be the star of any festive table. Get ready to impress everyone with this exceptional treat.

Why You’ll Love This Pumpkin Pecan Pie

This incredible dessert combines two beloved holiday pies into one show-stopping creation.

• Enjoy the best of both worlds with a rich, spiced pumpkin filling.
• Savor the sweet, crunchy, and buttery pecan topping in every bite.
• Impress your guests effortlessly with this unique, flavorful combination.
• Follow simple, clear instructions, perfect for bakers of all skill levels.
• Become the ultimate holiday baking hero with this delightful pumpkin pecan pie recipe.

The Best Pumpkin Pecan Pie Recipe

This recipe creates a delightful pumpkin pecan pie featuring a flaky whole wheat crust, a rich pumpkin filling, and a crunchy pecan topping, perfect for serving chilled with whipped cream.

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Prep Time 45 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 55 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Calories 450 kcal

Equipment

• Oven
• 9-inch pie dish
• Small bowl
• Large Bowl
• Aluminum foil or pie crust shield
• Baking sheet
• Parchment paper
• Cookie cutters
• Thin sharp knife

Ingredients

  

Pie Crust & Garnish

• 1 recipe Whole Wheat Pie Crust
• large egg beaten with 1 teaspoon milk, for decorative leaves
• Whipped cream for serving

Pecan Topping

• 1/3 cup toasted pecans finely chopped, at room temperature
• 1/4 cup dark brown sugar firmly packed; light brown is OK too
• 2 tablespoons unsalted butter melted and cooled to room temperature

Pumpkin Filling

• 1 3/4 cups pumpkin puree one 15-ounce can, not pumpkin pie filling
• 3 large eggs
• 1 cup heavy cream
• 3/4 cup pure maple syrup
• 1 tablespoon unsalted butter melted and cooled to room temperature
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon kosher salt

Instructions

 

Instructions

• Preheat oven to 425°F with racks in the bottom and center positions.
• Prepare and roll out half the pie crust, fitting it into a 9-inch pie dish, then crimp the edges and chill. Reserve the other half of the crust for later use.
• Combine chopped pecans, brown sugar, and melted butter in a small bowl for the topping, then set aside.
• In a large bowl, whisk together pumpkin puree, eggs, heavy cream, maple syrup, melted butter, cinnamon, ginger, nutmeg, and salt until smooth.
• Take the chilled crust, sprinkle the pecan mixture into the bottom, then carefully pour in the pumpkin filling.
• Tap the pie pan on the counter repeatedly to release air bubbles, then shield the pie crust edges with foil or a pie crust shield to prevent burning during baking.
• Bake the pie on the bottom rack for 15 minutes at 425°F, then reduce temperature to 350°F, move to the center rack, and bake for 35-45 more minutes until set but slightly jiggly in the center. Allow the pie to cool completely at room temperature, then chill thoroughly.
• For decorative leaves, preheat oven to 350°F, roll out remaining crust, cut out leaf shapes, brush with an egg-milk wash, score veins, and bake on a parchment-lined sheet for 10 minutes. Once cooled, arrange leaves on the pie and serve with whipped cream.

Notes

The pie filling will jiggle slightly in the center when done. Ensure to cool completely at room temperature, then chill for best results. Shield the pie crust edges to prevent burning, and tap the pan firmly to release air bubbles before baking.

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Ingredients

Crafting this delightful pumpkin pecan pie recipe requires a few simple components that come together beautifully. Using high-quality ingredients ensures the best possible flavor and texture for your dessert.

For the Pie Crust:

• 1 recipe Whole Wheat Pie Crust (or your favorite store-bought crust)
• 1 large egg (beaten with 1 teaspoon milk, for decorative leaves)
• 1 teaspoon milk (for egg wash, with above egg)

For the Pecan Topping:

• 1/3 cup toasted pecans (finely chopped, at room temperature)
• 1/4 cup dark brown sugar (firmly packed; light brown works too)
• 2 tablespoons unsalted butter (melted and cooled to room temperature)

For the Pumpkin Filling:

• 1 3/4 cups pumpkin puree (one 15-ounce can, not pumpkin pie filling)
• 3 large eggs (at room temperature)
• 1 cup heavy cream
• 3/4 cup pure maple syrup
• 1 tablespoon unsalted butter (melted and cooled to room temperature)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon kosher salt
• Whipped cream (for serving)

Notes & Substitutions

• Pecans: Toasting enhances their nutty flavor significantly. Finely chop them for better distribution. Beyond their flavor, pecans offer various health benefits, including supporting heart health and providing essential nutrients. Learn more about the health benefits of pecans.
• Brown Sugar: Dark brown sugar offers a richer, deeper molasses note.
• Pumpkin Puree: Always use 100% pure pumpkin, not the pre-spiced pie filling. It’s important to understand the distinction, as pumpkin puree contains only pumpkin, while pumpkin pie filling is already sweetened and spiced. Find out more about the difference between pumpkin puree and pumpkin pie filling.
• Maple Syrup: Pure maple syrup provides the best, most authentic flavor.
• Heavy Cream: Full-fat heavy cream ensures the richest, creamiest filling.
• Spices: Freshly grating nutmeg delivers an unparalleled aroma and taste.
• Pie Crust: Feel free to use your favorite homemade pie crust or a quality store-bought option.
• Dairy-free: Substitute heavy cream with full-fat coconut cream or milk for a dairy-free alternative.

Equipment

Gather these essential tools before you begin baking your delicious pie.

• 9-inch pie dish (not deep-dish)
• Large mixing bowl
• Small mixing bowls
• Whisk or spatula
• Measuring cups/spoons
• Pie crust shield or aluminum foil
• Optional: Leaf cookie cutters
• Optional: Instant-read thermometer

Instructions

Follow these step-by-step instructions to create your perfect pumpkin pecan pie recipe. This guide breaks down the process to make baking simple and enjoyable.

Prepare the Crust

Place one oven rack in the bottom and another in the center. Preheat your oven to 425°F. Prepare your pie crust according to its recipe, then roll out half of the dough. Fit this into a standard 9-inch pie dish, ensuring it is at least 1 1/4 inches deep. Crimp the edges, leaving them tall, and refrigerate the crust while you prepare the fillings. Keep the remaining pie dough in the refrigerator for optional decorative leaves.

Make Pecan Topping

In a small bowl, combine the finely chopped toasted pecans, dark brown sugar, and cooled melted butter. Mix these ingredients thoroughly until well combined. Set this pecan mixture aside for later assembly.

Prepare Pumpkin Filling

In a large mixing bowl, whisk together the pumpkin puree and large eggs until smooth. Next, add the heavy cream, pure maple syrup, and the remaining melted and cooled butter to the mixture. Finally, stir in the ground cinnamon, ground ginger, freshly grated nutmeg, and kosher salt. Mix everything until the pumpkin filling is completely smooth and well combined.

Assemble and Bake

Remove the chilled pie crust from the refrigerator. Evenly sprinkle the pecan layer into the bottom of the crust; don’t worry, it will rise during baking. Gently pour the prepared pumpkin filling over the pecan layer. Firmly tap the pie pan on your counter several times to release any trapped air bubbles. Shield the pie crust edges with aluminum foil or a pie crust shield to prevent burning.

Place the pie on the bottom oven rack and bake at 425°F for 15 minutes. Reduce the oven temperature to 350°F and move the pie to the center rack. Continue baking for an additional 35-45 minutes. The pie is done when a knife inserted 1 inch from the edge comes out moist but clean, and the center still jiggles slightly like Jell-O. The internal temperature should reach 170°F. Let the pie cool completely at room temperature, then chill it in the refrigerator.

Optional Decorative Leaves

Preheat your oven to 350°F and line a baking sheet with parchment paper. Roll out the remaining pie dough on a lightly floured surface to 1/8-inch thickness. Use leaf-shaped cookie cutters to cut out your desired shapes. In a small bowl, whisk together the large egg and 1 teaspoon of milk for an egg wash. Lightly brush this wash over the tops of your cut leaves. Use a thin, sharp knife to gently score leaf veins onto each cut-out. Transfer the leaves to the prepared baking sheet. Bake for about 10 minutes, or until lightly browned. Cool completely, then artfully arrange them over your chilled pie before serving.

Pro Tips & Troubleshooting

How to Prevent a Soggy Bottom

Always start baking your pie on the bottom oven rack. Utilize the initial high oven temperature to help set the crust quickly and prevent it from becoming soggy.

How to Prevent Burnt Crust

Consistently use a pie crust shield or carefully cover the edges of your crust with aluminum foil throughout the baking process. This protects delicate edges from over-browning.

How to Prevent Cracking

Avoid overbaking your pie. Bake until the center jiggles slightly, like firm Jell-O, but is not liquid. An instant-read thermometer helps confirm doneness at 170°F without guesswork.

Pecans Not Rising?

Ensure all your ingredients, especially the pecans and butter, are at room temperature. Using full-fat heavy cream also aids in proper pecan distribution. Finally, make sure to finely chop the pecans so they can float upwards more easily.

Serving, Storage & Variations

Serving Suggestions

Serve this delightful pie chilled or at room temperature, based on your preference. Top each slice generously with fresh whipped cream for an added touch of luxury. Garnish with those beautiful baked pie crust leaves for an extra festive presentation.

Storage Instructions

Store any leftover baked pie tightly covered with plastic wrap in the refrigerator. Your delicious pumpkin pecan pie recipe will stay fresh and flavorful for up to 3 days.

Freezing Instructions

To freeze the pie, first ensure it’s completely cooled. Wrap it tightly first in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw the frozen pie overnight in the refrigerator before serving.

Recipe Variations

• Bourbon: For an adult twist, add a splash (1-2 tablespoons) of bourbon to the pumpkin filling mixture.
• Nuts: Substitute walnuts for pecans if you prefer a different nutty flavor profile in your pie.
• Mini Pies: Bake this recipe in smaller tart pans for individual servings, adjusting baking time as needed.
• Crust: Easily adapt this recipe by using a gluten-free pie crust for those with dietary restrictions.

Nutrition

Understanding the nutritional information for this delicious dessert helps you make informed choices. Please remember that these values are estimates and can vary based on specific ingredients and brands used.

These estimates cover the pie itself. Remember that additions like whipped cream will alter the final nutritional count.

FAQ

Conclusion

This pumpkin pecan pie recipe truly offers the best of both worlds, perfectly blending the warm spices of pumpkin with the sweet, nutty crunch of pecan. It’s a harmonious combination that elevates any holiday spread and delights every palate. We encourage you to try this unique dessert for your next gathering. Share your baking success with us – we love seeing your delicious creations!