This Perfect Pumpkin Pecan Pie is a harmonious blend of creamy pumpkin and crunchy pecans, creating a dessert that’s both rich and satisfying.
The velvety pumpkin filling, spiced with cinnamon and nutmeg, melts in your mouth, while the buttery pecan topping adds a delightful crunch. In just 20 minutes of prep and a little over an hour in the oven, you’ll have a show-stopping pie that’s perfect for any gathering.
Every bite offers a symphony of textures and flavors, from the smooth custard-like center to the caramelized pecan layer. The warm, aromatic spices evoke cozy autumn vibes, making it an instant crowd-pleaser. Whether it’s a holiday centerpiece or a sweet treat for yourself, this pie is as comforting as it is indulgent.
Ingredients for Perfect Pumpkin Pecan Pie
- For the Pie Crust: 1 recipe Best Ever Pie Crust, chilled
- For the Pumpkin Layer:
- 1 cup (8 oz/225 g) pumpkin puree
- ⅓ cup (2½ oz/71 g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pumpkin pie spice
- For the Pecan Layer:
- ⅔ cup (8 oz/225 g) light corn syrup (or substitute with maple syrup for a richer flavor)
- ⅔ cup (4 oz/115 g) brown sugar
- 2 large eggs
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1¼ cups (6¼ oz/177 g) pecan halves, toasted (toasting enhances flavor)
- Optional: Whipped cream, for serving
Step-by-Step Instructions
- Preheat the oven: Set to 350°F (180°C).
- Prepare the pie crust: On a floured surface, roll out the chilled pie crust to a ¼-inch (6-mm) thick round. Line a 9-inch (23-cm) pie tin with it and crimp the edges. Place parchment paper on the crust, fill with pie weights, and bake for 20 minutes. Remove the parchment and weights, then bake for another 10 minutes until the bottom is dry. Set aside.
- Make the Pumpkin Layer: In a medium bowl, whisk together the pumpkin puree, granulated sugar, egg, and pumpkin pie spice until smooth. Set aside.
- Make the Pecan Layer: In another medium bowl, mix the corn syrup, brown sugar, eggs, melted butter, and vanilla extract until blended. Gently fold in the toasted pecans. Set aside.
- Assemble the pie: Pour the pumpkin layer into the pre-baked crust, then carefully top with the pecan layer.
- Bake the pie: Place the pie on a baking sheet to catch drips. Bake for about 45 minutes, or until the edges are set but the center still jiggles slightly. (If the crust browns too quickly, cover it with a ring of foil.)
- Cool and chill: Let the pie cool to room temperature, then refrigerate for at least 3 hours or until cold.
- Serve: Slice and enjoy with a dollop of freshly whipped cream if desired. Store leftovers covered in the refrigerator for up to 2 days.
Whipped Cream & Topping Ideas
Elevate your Perfect Pumpkin Pecan Pie with a dollop of freshly whipped cream—it’s a classic pairing! For a twist, try adding a sprinkle of cinnamon or a drizzle of caramel sauce. If you’re feeling adventurous, top with a handful of crushed toasted pecans for extra crunch and flavor.
Storage & Serving Tips
This pie stays fresh in the refrigerator for up to 2 days when covered tightly with plastic wrap or foil. Serve it chilled for the best texture. If you’d like to enjoy it warm, let it sit at room temperature for 15-20 minutes before serving—just enough to take the chill off.
Time-Saving Tricks
Short on time? Use a store-bought pie crust to skip the homemade dough step. You can also toast the pecans ahead of time and store them in an airtight container. Pre-measure your ingredients the night before to make assembly a breeze!
Recipe Variations to Try
Swap the pumpkin puree for sweet potato puree for a slightly different flavor profile. If you’re not a fan of pecans, try walnuts or almonds instead. For a boozy twist, add a splash of bourbon to the pecan layer for a rich, indulgent touch.
Equipment You’ll Need
Make sure you have a 9-inch pie tin, a rolling pin for the crust, and pie weights (or dried beans) for blind baking. A baking sheet is essential to catch any drips, and a whisk will help you blend the pumpkin and pecan layers smoothly. Don’t forget a sharp knife for slicing!
Perfect Pumpkin Pecan Pie
Ingredients
Best Ever Pie Crust
- 1 recipe Best Ever Pie Crust, chilled
For the Pumpkin Layer
- 1 cup pumpkin puree 8 oz/225 g
- ⅓ cup granulated sugar 2½ oz/71 g
- 1 large egg, at room temperature
- 2 teaspoons pumpkin pie spice
For the Pecan Layer
- ⅔ cup light corn syrup 8 oz/225 g
- ⅔ cup brown sugar 4 oz/115 g
- 2 large eggs
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1¼ cups pecan halves, toasted 6¼ oz/177 g
- Whipped cream, for serving, optional
Instructions
- Preheat the oven to 350°F (180°C).
- On a floured surface, roll out the pie crust to a ¼-inch (6-mm) thick round, then line a 9-inch (23-cm) pie tin with it and crimp the edges. Place a piece of parchment on the pie crust, fill with pie weights, and bake for 20 minutes.
- Remove the parchment and pie weights and bake for about 10 minutes more until the bottom is dry. Remove from the oven and set aside.
- To Make the Pumpkin Layer: Whisk together the pumpkin puree, granulated sugar, egg, and pumpkin pie spice in a medium bowl until smooth. Set aside.
- To Make the Pecan Layer: In a medium bowl, mix the corn syrup, brown sugar, eggs, butter, and vanilla extract until blended, then fold in the pecans. Set aside.
- To Assemble and Bake: First, pour the pumpkin layer into the crust, then top with the pecan layer.
- Place the pie on a baking sheet to catch any drips, and bake for about 45 minutes, until the edges are set but the center still jiggles slightly. (If the crust starts to overbrown before the filling is set, cover it with a ring of foil for the remainder of the baking time.)
- Let cool to room temperature, then refrigerate for at least 3 hours or until cold before serving.
- Serve with a dollop of freshly whipped cream if you wish! Store well covered in the refrigerator for up to 2 days.
