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Pumpkin Pecan Pie Recipe

Nov 10, 2022 · 2 Comments

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This pumpkin pecan pie recipe takes two favorite fall pies and combines them into what will be the best pie on your Thanksgiving dessert table.  This recipe gives traditional pumpkin pie a little extra flavor and texture by adding a pecan pie topping.

Slice of pumpkin pecan pie on plate. this image

I was originally going to make my 5 ingredient pumpkin pie and 5 ingredient brown sugar pie for Thanksgiving. I ordered deep dish pie crusts from the grocery store, but when I went to unpack the groceries I found they had given me regular pie crusts.

Un-cooked Pumpkin pecan pie

So I made the filling for the pumpkin pie and realized that it filled both regular crusts about 2/3 full.  So I got creative on filling the rest of the pie crust with something else delicious: a pecan pie toping! And the pumpkin pecan pie was born!

Pumpkin pecan pie

What main ingredients do I need to make pumpkin pecan pie?

  • Pumpkin puree – the backbone of this pie!
  • Sweetened condensed milk – this ingredient always helps make desserts more creamy and delicious.
  • Pumpkin pie spice – adding all of the spicy goodness into this pie
  • Frozen pie crust – you can, of course, make your own pie crust, but I use a frozen one.  You can make two smaller pies or one, deep-dish pie with this recipe.
  • Brown sugar – providing a rice, molasses flavor to the topping of this pie.
  • Pecan halves – these nuts provide a crunchy contrast to the creamy pumpkin base.
Pumpkin pecan pie

How do I bake this pie?

  • Preheat oven to 450.
  • In a large bowl combine pumpkin puree, sweetened condensed milk, eggs, and pumpkin pie spice. Mix with a hand mixer or mix very well with a spoon.
  • Pour pumpkin mixture into pie crusts.
  • Bake pumpkin pies for 10 minutes while you make your pecan pie topping.
  • Make pecan pie topping. In a bowl, combine egg, brown sugar and light corn syrup. Add in pecan halves, butter and vanilla.
  • Remove pumpkin pie from the oven and lower temperature to 350.
  • Pour pecan mixture on top of pumpkin pies.
  • Bake at 350 for 30 minutes until a knife (or toothpick) inserted 1 inch from crust comes out clean.
  • Remove from oven and allow to cool.
Pumpkin pecan pie

Quick tips:

  •  When you’re baking these pies: bake the pies on a baking sheet in case there is any spillage.  Cleanup will be much easier!
  • This recipe makes 2 regular crust pies. If you wanted to make a single deep dish pie, you definitely could (just fill the crust 2/3 way up the crust with pecan pie filling, and then pour pecan pie filling on top instead of dividing it into two – this will result in a thicker pecan pie layer).
Pumpkin pecan pie
This pumpkin pecan pie recipe is such a great pie that everyone will enjoy and gives pumpkin pie a little extra pizzazz with the crunchy pecan pie topping!
toddler enjoying pumpkin pecan pie
Slice of pumpkin pecan pie on plate.

Pumpkin Pecan Pie Recipe

This pumpkin pecan pie recipe takes two favorite fall pies and combines them into what will be the best pie on your Thanksgiving dessert table. 
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Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Cooling time: 2 hours hours
Servings: 8 slices

Equipment

  • Sheet pan
  • Glass bowls

Ingredients

  • 1 can pumpkin puree (15 oz.)
  • 1 can sweetened condensed milk (14 oz.)
  • 4 eggs large eggs, divided
  • 1 1/2 Tbs pumpkin pie spice
  • 2 pie crusts *pre-made, regular
  • 1/4 cup brown sugar
  • 1/4 cup light corn syrup
  • 1 cup pecan halves
  • 2 Tbs butter melted
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 450.
  • In a large bowl combine pumpkin puree, sweetened condensed milk, 3 eggs, and pumpkin pie spice. Mix with a hand mixer or mix very well with a spoon until combined.
  • Split mixture between two pie crusts.
    Pumpkin pecan pie
  • Bake at 450 for 10 minutes. While baking, make the pecan layer.
  • In a large bowl, combine one egg, brown sugar and light corn syrup. Add in pecan halves, melted butter and vanilla extract.
    pecan pie filling for pecan pumpkin pie
  • Remove pumpkin pies from oven and turn the oven down to 350 degrees.
    How to make pumpkin pecan layer pie
  • Pour mixture on top of pumpkin pie mixture.
    Pumpking pecan pie
  • Bake pies for an additional 30-35 minutes, until knife inserted 1 inch from the edge comes out clean.
    pumpkin pie with pecan pie topping
  • Cool completely (about 2-3 hrs) and store in the refrigerator.
    Pumpkin pecan pie

Notes

*I used 2 regular, not deep dish pie crusts. You could use one, 9-inch deep dish crust, or you could make the pie crust from scratch. If using 1 deep dish pie crust, fill crust 2/3 way up with pumpkin pie filling (you might have a little leftover) and then follow the recipe as written. You'll add the pecan pie topping onto the one pie, so it will result in a thicker pecan pie layer. You'll probably need to increase your bake time at 350 from 30 minutes to 35 minutes, check at the 30 minute mark. 
The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.

Nutrition

Calories: 588kcal | Carbohydrates: 70g | Protein: 12g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 117mg | Sodium: 309mg | Potassium: 441mg | Fiber: 4g | Sugar: 44g | Vitamin A: 8631IU | Vitamin C: 4mg | Calcium: 200mg | Iron: 3mg

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  1. Back of the Bottle - Karo Corn Syrup Pecan Pie Recipe - Sweetphi says:
    November 8, 2021 at 9:40 pm

    […] previously made this pumpkin pecan pie recipe, as well as these healthy pecan pie bars and all of the pecan pie recipes are great in their […]

    Reply
  2. Thanksgiving Pie Recipes Roundup - Sweetphi says:
    November 4, 2021 at 11:22 am

    […] Pumpkin Pecan Pie.  If you can’t quite decide between two classic Thanksgiving pie flavors, this one is for you.  It combines the best of a pumpkin pie, with the crunch of a pecan pie topping. […]

    Reply

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