Pumpkin Pecan Pie Recipe

Oh, I absolutely love this Pumpkin Pecan Pie Recipe—it’s like the best of two worlds combined into one spectacular slice of fall magic. When you bite into it, there’s that cozy, spiced pumpkin layer balancing perfectly against a rich, gooey pecan topping, all nestled in a buttery homemade crust. Honestly, it’s a dessert that shines at holiday dinners or any time you want to impress your guests with something a little extra special.

When I first tried this Pumpkin Pecan Pie Recipe, I was amazed at how the textures and flavors just harmonize so beautifully—pumpkin puree blended with warming spices and then that crunchy, caramel-like pecan crust on top. You’ll find that once you bake this pie, it becomes your go-to fall treat that everyone asks for again and again. Plus, making the crust from scratch is easier than you think, and it really elevates the whole experience.

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Ingredients You’ll Need

To get this Pumpkin Pecan Pie Recipe just right, you’ll want a mix of pantry staples and fresh ingredients that complement one another perfectly. Each one plays its part, from the flaky crust to the creamy pumpkin filling and the sweet, nutty pecan layer on top.

• Butter: Use cold, unsalted butter for that tender, flaky crust and rich pecan topping.
• All-purpose flour: The base for your crust, it gives structure without toughness.
• Granulated sugar: Adds sweetness and balances spices in the crust and pumpkin layer.
• Kosher salt: Just a pinch wakes up all the flavors throughout the pie.
• Apple cider vinegar: A trick I learned to help tenderize the crust and add subtle tang.
• Ice water: Keeps your dough chilled, so it doesn’t get sticky while mixing.
• Pumpkin puree: The star ingredient for the smooth, velvety pumpkin layer—homemade or canned works fine.
• Heavy cream: Makes the pumpkin filling luscious and creamy.
• Brown sugar: Provides deep, caramel notes in both the pumpkin and pecan layers.
• Eggs: They set the filling and help bring everything together flawlessly.
• Vanilla extract: A small addition that ramps up the warmth and depth of flavor.
• Cinnamon, cloves, ground ginger, nutmeg: Classic fall spices you’ll want to measure carefully for that perfectly spiced pumpkin.
• Corn syrup: Key to that sticky, irresistibly gooey pecan topping.
• Pecan halves: Toasted or raw, they add crunch and nutty flavor—my family prefers them just toasted.
• Cooking spray: Keeps your pie dish non-stick so the crust comes out cleanly.

Variations

I like to tweak this Pumpkin Pecan Pie Recipe sometimes, depending on what my family’s mood is or what ingredients I have on hand. Feel free to make it your own by switching up the spice blend or playing with the crust—personalization is part of the fun here.

• Use a graham cracker crust: I swapped this in once for a softer texture, and it gave the pie a lovely sweet crunch that my kids adored.
• Swap maple syrup for corn syrup: For a more natural sweetness and deeper flavor, just note the texture might be slightly different.
• Make it vegan: Try using coconut oil or vegan butter plus a flaxseed egg for an eggless version that still holds together beautifully.
• Add bourbon to pecan layer: I once added a splash of bourbon for an adult twist that brought out more warmth and depth.

How to Make Pumpkin Pecan Pie Recipe

Step 1: Chill and Prep Your Crust Ingredients

Start by placing your butter and flour in the freezer for about 30 minutes. This might sound extra, but this little trick helps the butter stay cold, which is what makes your crust flaky and tender. When I first tried skipping this, my crust ended up dense—so trust me, stick to this step for the best results.

Step 2: Mix Your Crust Dough Just Right

Whisk together the flour, sugar, and salt in a big bowl (or food processor if you want to speed things up). Then, add the cold butter and use your hands to crumble it until the pieces are mostly pea-sized. Adding the apple cider vinegar and ice water one tablespoon at a time is key—you want the dough to come together and feel moist, but not sticky. Test by squeezing a bit between your fingers; if it crumbles apart, add a splash more water. This crumbly texture is exactly what gives you that perfect flaky bite.

Step 3: Shape and Chill the Dough

Turn out your dough onto a floured surface and gently form it into a ball, then flatten into a disk. Cover with plastic wrap and refrigerate for at least 2 hours or overnight. I’ve found that skipping this rest period leads to tearing during rolling, so it’s worth the wait—it really makes your crust easier to handle and more tender after baking.

Step 4: Roll Out and Parbake the Crust

Preheat your oven to 425ºF and lightly grease a deep 9” pie dish with cooking spray. Roll your chilled dough into about a 12-inch circle on a floured surface, then carefully transfer it to the pie dish. Trim and crimp the edges, and don’t forget to prick the bottom with a fork to prevent bubbles. Chill again for 30 minutes or freeze for 10 minutes to help keep the shape. Next, line the crust with parchment and fill with pie weights or dried beans, then bake for 10 minutes. Remove the weights and bake 10 minutes more until it’s golden and slightly set—the perfect base for your fillings.

Step 5: Prepare the Pumpkin Filling

While your crust is baking, whisk together the pumpkin puree, heavy cream, brown sugar, eggs, vanilla, cinnamon, cloves, ground ginger, nutmeg, and salt until smooth and combined. The spices smell incredible here—I usually sneak a little taste, and you’ll notice how it builds that classic pumpkin pie flavor with a personal touch every time.

Step 6: Mix the Pecan Topping

In another bowl, whisk melted butter, brown sugar, corn syrup, vanilla extract, salt, and beaten eggs together. Toss in the pecan halves and stir until they’re well coated. This mixture is what creates that sticky, crunchy layer we all adore at the top of this pie.

Step 7: Assemble and Bake the Pie

Pour the pumpkin filling into your parbaked crust and smooth it out. Then, gently spoon the pecan filling over the pumpkin layer. Bake at 350ºF for about 45 minutes, until the filling is mostly set but still jiggles slightly in the center. If you see the crust browning too fast, just tent foil around the edges to prevent burning. It’s this careful timing and layering that truly brings this Pumpkin Pecan Pie Recipe to life.

Step 8: Cool and Chill Before Serving

Let the pie cool at room temperature for an hour before refrigerating it to fully set—this step is important for clean slicing and the best texture. I usually make the pie a day ahead; it gives me one less thing to worry about on the big day and the flavors meld together even better.

How to Serve Pumpkin Pecan Pie Recipe

Garnishes

I love to serve this pie with a generous dollop of freshly whipped cream lightly dusted with cinnamon—helps balance the sweetness and adds a creamy contrast. Sometimes I add a sprinkle of chopped pecans on top for extra crunch and that rustic touch. If you’re feeling fancy, a drizzle of caramel sauce is absolutely heavenly here.

Side Dishes

This Pumpkin Pecan Pie Recipe pairs beautifully with a warm cup of spiced coffee or chai tea. For a bigger holiday spread, a side of vanilla ice cream or a sharp cheddar cheese slice complements the pie’s richness with contrasting creaminess or tang.

Creative Ways to Present

I’ve served this pie in individual tartlet pans for a cute presentation at parties, making it easier for guests to grab a personal portion. Another fun idea is to cut it into mini bars and serve on a platter with seasonal garnishes like cinnamon sticks or fresh cranberries to amp up the festive vibe.

Make Ahead and Storage

Storing Leftovers

I wrap leftover pie tightly with plastic wrap and store it in the fridge—it keeps beautifully for up to 4 days. The crust stays crisp if you let the pie come to room temp before re-covering, which is a nice little trick I learned after a few soggy crust mishaps.

Freezing

I’ve frozen this pie a couple of times by wrapping it well in foil and plastic wrap. When thawed overnight in the fridge, the texture is wonderfully preserved. Just avoid freezing for more than a couple of months to keep it tasting fresh.

Reheating

To warm leftovers, I recommend a quick zap in the microwave or a gentle reheating in a 300ºF oven for about 10 minutes, uncovered. This helps revive the crust’s crispiness and warms the filling nicely without drying it out.

FAQs

Final Thoughts

This Pumpkin Pecan Pie Recipe holds a special place in my kitchen—not only because it delivers on flavor every single time, but because it brings my family together around the table to savor those cozy, seasonal moments. If you’re looking for a dessert that’s impressive yet approachable, packed with texture, and bursting with warm spice, I genuinely encourage you to give this one a try. I promise the smiles and second helpings will make all the effort totally worthwhile!

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