pecan pumpkin pie recipe

Written ByJenny Smyth Posted on
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The Best pecan pumpkin pie recipe

I’m so excited to share my favorite pecan pumpkin pie recipe with you today. This delicious dessert is a staple in our household, especially during the fall season. I remember the first time I made it, I was a young mother trying to impress my family with a new recipe.

My kids were still little, and they loved helping me in the kitchen, especially when we got to the part where we had to crack open the pecans. The smell of baking pie crust and the taste of warm spices wafting through our home was like a symphony to them, and to me too! It’s been years since I first made this recipe, but it still holds a special place in my heart.

Every time I take a slice out of the oven, I feel like I’m giving my family a little piece of love and care. And let’s not forget about the health benefits – with all that fiber from the pumpkin and nuts, this pie is practically guilt-free! We enjoy it as a special treat after dinner or as an easy dessert for family gatherings.

The best part? It’s so easy to make ahead of time and store in the fridge for later use. My kids have grown up now, but they still ask for this pie whenever they come home for a visit.

It’s become a tradition that brings us all together, even as adults. So go ahead and give this recipe a try – your taste buds (and your family) will thank you!

Pecan Pumpkin Pie

4.9 from 1271 votes

This decadent pie combines the creamy, spiced filling of classic pumpkin pie with a crunchy, caramelized pecan topping. It is the perfect showstopper for Thanksgiving or any fall gathering, offering a delightful contrast of textures in every slice.

Prep Time30 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hr 25 mins
Servings: 8Cuisine: InternationalCalories: 480

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
3 to 4 tablespoons ice water

For the Pumpkin Filling

1 (15 ounce) can pumpkin puree
3/4 cup packed brown sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup heavy cream

For the Pecan Topping

1 cup pecan halves
1/4 cup unsalted butter
1/4 cup packed brown sugar
2 tablespoons heavy cream
1/2 teaspoon vanilla extract

👨‍🍳Directions

1In a large bowl, whisk together the flour and salt.
2Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces.
3Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough just comes together.
4Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5On a lightly floured surface, roll the dough into a 12-inch circle.
6Carefully transfer it to a 9-inch pie dish, pressing it into the bottom and sides.
7Trim the excess dough and crimp the edges.
8Chill the crust while you prepare the filling.
9Preheat your oven to 375°F (190°C).
10In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
11Gradually whisk in the heavy cream until fully combined.
12Pour the pumpkin filling into the prepared pie crust.
13Bake for 35 minutes, or until the filling is set around the edges but slightly jiggly in the center.
14While the pie bakes, make the pecan topping.
15In a small saucepan over medium heat, melt the butter and brown sugar together, stirring constantly until smooth.
16Remove from heat and stir in the heavy cream and vanilla extract.
17Fold in the pecan halves.
18After the pie has baked for 35 minutes, carefully spoon the pecan topping over the surface, spreading it evenly.
19Return the pie to the oven and bake for an additional 15 to 20 minutes, or until the topping is bubbly and the pecans are toasted.
20The filling should be fully set.
21Let the pie cool completely on a wire rack for at least 2 hours before slicing.
22This allows the filling to firm up for clean slices.
23Serve at room temperature or chilled.

🔧Equipment

9-inch pie dish
Rolling pin
Large mixing bowls
Whisk
Saucepan
Measuring cups and spoons
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 30g💛Saturated Fat: 14g❤️Cholesterol: 105mg🧂Sodium: 420mg🌾Total Carbs: 48g🥦Dietary Fiber: 4g🍬Sugars: 28g🥩Protein: 6g

📝Notes

For a deeper flavor, toast the pecan halves in a dry skillet over medium heat for 3 to 5 minutes before adding them to the topping. If the crust edges brown too quickly during baking, cover them with aluminum foil or a pie shield. The pie can be made a day ahead and stored in the refrigerator.

Watch Video Of How Pecan Pumpkin Pie Works

This pecan pumpkin pie is truly a crowd-pleaser, and it’s perfect for any occasion – whether it’s a holiday gathering or just a Tuesday dinner with friends.

Not only does it taste amazing (with just the right balance of sweet and savory), but it’s also surprisingly easy to make ahead of time and store in the fridge until serving.

My family loves it when we have leftovers because they know exactly what they’re getting – that comforting feeling that comes from knowing exactly what goes into every single bite.

❓ Frequently Asked Questions About Pecan Pumpkin Pie

Q: What type of nuts should I use for this recipe?

I recommend using pecans specifically because they have a rich flavor that pairs perfectly with pumpkin. You can also try other types of nuts like walnuts or hazelnuts if you prefer their flavor.

Q: Can I use fresh or frozen pumpkin puree?

Yes, you can use either fresh or frozen pumpkin puree for this recipe. If using fresh pumpkin puree, make sure it’s fully ripe before making the pie.

Q: How do I store leftover pie?

Store leftover pie in an airtight container in the refrigerator for up to 3 days or freeze it for up to 6 months.

Q: Can I make this recipe gluten-free?

To make this recipe gluten-free, substitute the wheat flour with an equal amount of almond flour or coconut flour.

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