Pumpkin Pecan Pie is a delicious combination of two fall favorites. So easy to make!
Can’t decide between pumpkin pie and pecan pie? No worries. You can have them both in one pie. This amazing fall pie has a layer of pumpkin pie on the bottom topped with a sweet and crunchy layer of pecan pie. This pie puts pumpkin pie to shame. Even those who don’t like pumpkin pie should give this pie a go.
This pie is easy enough for a novice baker to make. No electric mixer needed.
Pumpkin Pecan Pie Recipe Tips:
- For ease and convenience, I use a refrigerated pie crust for this recipe, but you can definitely make a homemade pie dough like this Flaky Pie Crust.
- To prevent shrinkage of the pie crust, shape it into the pie crust and freeze it for 15 minutes. Or you can refrigerate it for at least 30 minutes.
- You’ll need either pie weights or dried beans to set inside the pie crust while it bakes or it will poof up.
- The pumpkin filling is an easy mixture of 6 ingredients that can all be mixed in a bowl with a whisk. To keep dirty dishes to a minimum, pour the pumpkin mixture into the pie crust and then mix the pecan pie filling in the same bowl.
- You want to gently spoon the second layer on so it stays as two layers instead of getting mixed together.
- Bake the pie for 45 to 50 minutes. You will probably need to tent the pie crust edges with foil after about 30 minutes to keep them form burning.
- Don’t overbake. There should still be a little jiggle in the center of the pie. It will firm up as it cools.
- Let the pie cool completely before slicing.
- Can be served cold, room temperature or warmed. Tastes best with whipped cream.
More Pies Perfect For The Holidays:
- Sugar Cream Pie
- Old-Fashioned Buttermilk Pie
- Toffee Nut Pie
- Chocolate Chess Pie
- Southern Sweet Potato Pie
- 1 refrigerated piecrust, I use Pillsbury
- 1 (15-ounce) can pumpkin
- 2 large eggs,
- 1/2 cup packed light brown sugar
- 5 tablespoons melted butter
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Pecan Pie Filling
- 2/3 cup light corn syrup
- 2 large eggs
- 1/2 cup granulated sugar
- 1 1/2 tablespoons melted butter
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups chopped pecans
- Unroll piecrust and press into the bottom and up the sides of a deep-dish 9-inch pie plate. Fold any excess edges on the pie crust under and crimp the edges as desired. Cover with plastic wrap and place in the freezer for 15 minutes.
- Preheat oven to 375 degrees. Remove the pie crust from the freezer and discard the plastic wrap. Line the pie crust with parchment paper and fill with either pie weights or dried beans.Bake for 15 minutes. Let cool 5 minutes and then remove parchment paper and weights.Reduce oven temperature to 350 degrees.
- Meanwhile, make the pumpkin filling. In a large bowl, whisk togther all the pumpkin filling ingredients.Pour into prepared crust.
- In the same bowl, whisk together corn syrup, eggs, granulated sugar, melted butter, vanilla, and salt. Stir in pecans.Gently spoon over the pumpkin layer.
- Place on a rimmed baking sheet in case there is any overflow. Bake for 45 to 50 minutes. Check after about 30 minutes and tent the crust with aluminum foil if it is at risk of getting too brown.
- Let cool completely before slicing.
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