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This Pecan Pumpkin Pie combines two classic Thanksgiving favorites into one unforgettable dessert. You get the creamy spiced pumpkin layer you love with a rich, caramelized pecan topping that bakes into a golden, glossy finish.
It’s the best of both worlds, and honestly, I think it’s better than either one on its own.
Krissy’s Notes
Every Thanksgiving, I make both pumpkin and pecan pie because everyone in my family has an opinion. Then one year, I decided to combine them into a single dessert, and it was an instant hit. The pumpkin keeps the pecan layer from being overly sweet, while the pecans add crunch and richness to the smooth pumpkin base.
It’s the perfect pie for anyone who thinks they don’t like pumpkin pie (that’s me, most years) or finds pecan pie too sugary. Together, they balance each other out beautifully. Kind of like how a golden doodle is the best parts of a golden retriever and a poodle.
What You’ll Need To Make It
You’ll find the full recipe in the card below, but here’s a quick overview of the key ingredients.
Pie crust: Use your favorite, but I recommend my homemade all-butter crust. It’s flaky, rich, and holds up perfectly.
Pumpkin layer: Pumpkin puree, sugar, eggs, and pumpkin pie spice. It’s smooth, simple, and full of warm flavor. Not exactly the same as what you’ll find in a traditional pumpkin pie filling.
Pecan layer: Light corn syrup, sugar, eggs, melted butter, vanilla, and pecans. The pecans float to the top while baking, creating that beautiful, glossy finish. All similar ingredients to what you’ll find in a classic pecan pie.
The two layers bake together into a perfect marriage of creamy and crunchy textures.
How to Make Pecan Pumpkin Pie
Full instructions are in the recipe card below, but here’s the quick version:
- Prepare the crust. Use a 9-inch unbaked pie crust, rolled and crimped.
- Mix the pumpkin layer. Whisk together pumpkin puree, sugar, eggs, and pumpkin pie spice. Pour into the crust and smooth it out.
- Add the pecan layer. Combine corn syrup, sugar, eggs, butter, vanilla, and pecans. Gently pour over the pumpkin mixture and arrange the pecans on top if you want a polished look.
- Bake smart. Start at 425°F to set the crust, then lower to 350°F to finish baking evenly.
- Cool completely. Let the pie cool, then refrigerate overnight for the best texture and flavor.
Serve chilled with freshly whipped cream or vanilla ice cream. It’s spectacular either way.
Make Ahead, Storage, and Reheating
To make ahead: This pie is best made a day in advance so the layers can set.
Best way to store: Cover and refrigerate for up to 4 days.
To serve: Serve cold or bring to room temperature. The flavors are even better the next day.
Don’t mind those little chunks of butter in the picture above. I failed to completely melt my butter, but it didn’t hurt the final recipe. It’s all good.
Learn From Me
Here’s what I’ve learned over the years of making this pie:
- Don’t overthink the layering. The pecan mixture will naturally float to the top during baking.
- Start hot, finish low. The two-temperature method gives you a crisp crust and perfectly set filling.
- Plan ahead. It really does taste best after chilling overnight.
Frequently Asked Questions
Here are some questions I’ve gotten from readers about this recipe.
Yes, the pecan mixture rises to the top while baking, creating a pecan layer over the smooth pumpkin filling.
Absolutely. Homemade crust is delicious, but a pre-made crust works fine. Just be sure it’s deep enough to hold both fillings.
Yes, since it contains eggs, keep it chilled once cooled. It slices cleaner and tastes even better cold.
More Thanksgiving Pie Recipes
If you’re like me, you want to be eating pie for an entire week after the holiday is over. That’s why you can never have too many pies! Here are some of my favorites beyond traditional pumpkin and pecan.
- Pumpkin Pie Cheesecake
- Homemade Apple Pie
- Dutch Apple Pie
- Gingersnap Sweet Potato Pie
- Hard Cider Caramel Apple Pie
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Pin ItPecan Pumpkin Pie
Ingredients
- 1 9-inch pie crust unbaked
PUMPKIN LAYER:
- 15 ounces pumpkin puree 15-oz equivalent to 1 can
- 2/3 cup granulated sugar
- 2 large eggs beaten
- 1 tablespoon pumpkin pie spice
PECAN LAYER:
- 1/2 cup light corn syrup
- 1/2 cup granulated sugar
- 2 large eggs beaten
- 3 tablespoons butter melted
- 1/2 teaspoon vanilla extract
- 1 cup pecan halves
Instructions
- Line a 9 inch pie plate with 1 9-inch pie crust. Roll edges under and create a scalloped pattern.
- In a large bowl, combine the 15 ounces pumpkin puree, 2/3 cup granulated sugar, 2 large eggs, and 1 tablespoon pumpkin pie spice until smooth. Pour the mixture into the pie dough and level it with the back of the spoon.
- Wash and dry the bowl, and then combine the 1/2 cup light corn syrup, 1/2 cup granulated sugar, 2 large eggs, melted 3 tablespoons butter, 1/2 teaspoon vanilla extract and 1 cup pecan halves. Gently pour over the pumpkin mixture. If desired, place the pecans in a symmetrical pattern.
- Cover the crust loosely with aluminum foil or a pie shield to keep it from browning too much.
- Bake in preheated 425°F oven for 15 minutes. Without opening the door, reduce heat to 350°F. Bake an additional 40-45 minutes until crust is golden brown. Turn oven off and crack oven door. Allow pie to sit in open oven for about 15 minutes before removing.
- Cool on a wire rack for 1 hour. Cover with plastic wrap and refrigerate overnight. Serve with whipped cream if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can i use maple syrup instead of the Karo syrup? I never use that in anything.
I never use Karo in anything either… except for pecan pie. I don’t think maple syrup would allow the filling to set.
Have made this pie a couple of times and turned out great, The only thing is, I used frozen deep dish pie shells and there was too much filling, for that type of shell. I doubled the recipe and made three pies….worked out perfect?? Canadian Thanksgiving this weekend, and Inhave three pies in the oven now?
Thanks for sharing this great recipe?
My wife, Velva, baked this pie today and it was delicious! Those are two of my favorite pies and to have them together is just great! Now, if you or some other inventive baker, could come up with a combination using my favorite pie, Mince Meat, that would really be something. My wife don’t care much for Mince Meat but, I’m lucky that here in East-Central Ohio we have a nearby Amish bakery that even makes Mince Meat Fry Pies and I love them.
But – I have a question. I had thought that the pie would bake in two distinct and separate “flavor layers” – Her’s didn’t. It didn’t affect the flavor but even though the recipe didn’t say so, we expected it to be two co-joined and different “half pies”. Is that right or not? If it should be, what went wrong and how can she fix the next one.
This is all pretty much of a moot point for me. The flavor is what really counts and – “If it ain’t broke don’t fix it!” I always say
That’s a really good question. I’ve only made the pie the one time (food blogger problems) and it cooked in two separate layers pretty well. I have no idea if oven temp or some other factors came into play?
no milk in the pumpkin mixture??
nope