Pumpkin Pecan Pie Recipe

I absolutely love how this Pumpkin Pecan Pie Recipe combines the rich, creamy texture of pumpkin with the crunchy, caramel-like pecan topping. It’s like getting the best of both worlds in every slice, making it a real showstopper whenever I bring it to family gatherings or holiday dinners. You’ll find that it’s not only delicious but also comforting—perfect for cozy autumn afternoons or festive occasions.

When I first tried this pie, I was blown away by how the layers hold their own yet complement each other beautifully. The crust is buttery and flaky, and the spiced pumpkin filling underneath the glossy pecan topping is pure magic. This Pumpkin Pecan Pie Recipe is definitely worth the little extra effort because it always impresses guests, and honestly, my family goes crazy for it every single time.

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Ingredients You’ll Need

The ingredients for this Pumpkin Pecan Pie Recipe are thoughtfully chosen to create that ideal balance between creamy pumpkin and nutty pecan flavors. I recommend using fresh spices and quality butter to really bring out all the flavors in the pie.

• Butter: Using cold, unsalted butter helps create a flaky crust with just the right richness.
• All-purpose flour: Regular flour gives the crust structure but is easy to work with.
• Granulated sugar: Adds a subtle sweetness to the crust base.
• Kosher salt: Enhances the overall flavor without overpowering.
• Apple cider vinegar: A small touch keeps the crust tender and flaky.
• Ice water: Keep it cold to prevent the butter from melting too soon.
• Pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for the best texture and flavor.
• Heavy cream: Adds richness and creaminess to the pumpkin layer.
• Brown sugar: Gives the pumpkin filling a deep molasses flavor and helps with caramelization in the pecan layer.
• Eggs: Bind the fillings and help set the pie with a smooth finish.
• Vanilla extract: Brightens and balances the sweetness in both fillings.
• Spices (cinnamon, cloves, ground ginger, nutmeg): These warm spices create the signature pumpkin pie flavor that we all love.
• Corn syrup: Sweetens and gives the pecan topping that glossy, caramelized texture.
• Pecan halves: Toasted or fresh, they provide that signature crunch and nutty bite on top.
• Cooking spray: Makes sure your pie doesn’t stick to the dish and comes out cleanly.

Variations

I like to mix things up sometimes by adjusting the spices or switching out the crust for a more rustic feel. The beauty of this Pumpkin Pecan Pie Recipe is that it’s flexible, so feel free to personalize it based on what you and your guests enjoy most.

• Gluten-Free Crust: I once swapped the all-purpose flour with a gluten-free blend – it turned out great and pleased a celiac friend.
• Maple Syrup: Replacing corn syrup in the pecan layer with maple syrup adds a rich, woodsy sweetness that’s delicious.
• Spice Experiment: Sometimes I add a pinch of cardamom or allspice for a slightly different warm flavor profile that I really like.
• Mini Pies: Perfect for parties—divide the filling into small tart pans for individual servings that look so fancy.

How to Make Pumpkin Pecan Pie Recipe

Step 1: Chill the Butter and Flour

This is a little secret that makes a huge difference: pop your butter and flour into the freezer for about 30 minutes before you start. I discovered this trick early on and it helps the crust get delightfully flaky. Cold butter creates pockets in the dough which bake up crisp and tender, rather than dense or greasy.

Step 2: Mix and Form the Crust Dough

Whisk the flour, sugar, and salt together, then work in that super cold butter with your hands until you get pea-sized bits all cozy in the flour. Add the vinegar, then the ice water tablespoon by tablespoon, until your dough just starts to come together but isn’t sticky. It should feel crumbly but hold when pressed. I often squish some between my fingers to test—it’s a little messy but worth it!

Step 3: Chill the Dough

Turn your dough onto a floured surface, gently shape it into a ball, then flatten it to a disk. Wrap it well in plastic wrap and refrigerate for at least 2 hours or even overnight. This step makes the dough easier to roll out and prevents shrinkage during baking. When I’ve skipped this, the crust tends to pull away from the edges, so I don’t recommend it!

Step 4: Roll Out and Par-Bake the Crust

Roll the dough into a 12-inch circle on a lightly floured surface. Gently lift and transfer it to a greased 9-inch deep pie dish, pressing it into place and crimping the edges for that classic look. Don’t forget to prick the bottom with a fork—this prevents bubbles. Chill the crust again for 30 minutes or freeze for 10 while you prep the fillings; chilling helps maintain shape during baking.

Line the crust with parchment and fill with pie weights or dried beans to keep it from shrinking or puffing up. Bake at 425ºF for 10 minutes, remove the weights and parchment, and bake another 10 minutes until just set and lightly colored. Then reduce oven temperature to 350ºF to prepare for the filling.

Step 5: Prepare Pumpkin and Pecan Fillings

In one bowl, whisk the pumpkin puree, heavy cream, brown sugar, eggs, vanilla, and spices into one smooth mix. This forms the creamy pumpkin layer we’re all craving. In a second bowl, whisk butter, brown sugar, corn syrup, vanilla, salt, and eggs for the pecan topping. Toss in the pecan halves, making sure every nut is well coated in that sweet, buttery glaze.

Step 6: Assemble and Bake the Pie

Pour the pumpkin filling into your par-baked crust and smooth the top. Then, gently spoon the pecan mixture over the pumpkin layer—you want to be careful here so you don’t mix the layers. Bake for about 45 minutes, until the filling is mostly set but still jiggles slightly in the center. If the edges brown too fast, loosely tent with foil to prevent burning while the middle finishes baking.

Step 7: Cool and Chill

Let the pie cool completely at room temperature for about an hour before moving it to the refrigerator. I usually chill it for at least 2 hours before serving so it slices beautifully and the flavors meld together perfectly. This cooling step really helps the texture set just right.

How to Serve Pumpkin Pecan Pie Recipe

Garnishes

I love topping slices with a dollop of lightly sweetened whipped cream or a spoonful of vanilla ice cream for that creamy contrast. Toasted pecans on top add an extra crunch, and a dusting of cinnamon really elevates the presentation. These simple touches make each slice feel like an indulgent treat.

Side Dishes

This pie pairs beautifully with some salted caramel drizzle or alongside spiced cider or coffee. For a festive meal, I often bring it out with roasted vegetables and savory mains that balance the sweetness. It’s a great way to end a hearty dinner on a sweet note without being too heavy.

Creative Ways to Present

For holiday parties, I’ve served the pie in mini tartlets or as a layered parfait in small glasses with whipped cream and crushed pecans on top. It’s a fun twist that gets compliments every time. Another idea is to drizzle warm caramel sauce right before serving for an extra special touch.

Make Ahead and Storage

Storing Leftovers

Once cooled, I cover leftovers tightly with plastic wrap or store in an airtight container in the fridge. This pie keeps well for up to 4 days, and the flavors actually deepen over time. Just make sure to keep it chilled to maintain the creamy texture of the pumpkin layer.

Freezing

I’ve frozen this pie a couple of times, wrapping it tightly in plastic and then aluminum foil before popping it in the freezer. Freezing is best done before baking for the crust or after baking and cooling for the whole pie. When thawed slowly overnight in the fridge, it tastes nearly as good as fresh.

Reheating

To enjoy leftovers warm, I reheat individual slices in a toaster oven at about 300ºF for 10 minutes. This method helps retain the crisp crust and warming filling without drying it out. Avoid microwaving as it tends to make the crust soggy.

FAQs

Final Thoughts

This Pumpkin Pecan Pie Recipe holds a special spot in my heart because it brings together two of my favorite fall desserts into one stunning pie. I love sharing it with friends because there’s always a moment of surprise when they discover that luscious pumpkin layer beneath the pecan crust. Give it a try—you’ll enjoy every bite, and I promise it’ll become a new tradition in your kitchen just like it did in mine.

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