Description
This Pumpkin Pecan Pie combines the smooth, spiced pumpkin layer with a rich, gooey pecan topping, all baked in a crisp, homemade buttery crust. Perfect for holiday gatherings or cozy fall desserts, this pie delivers a harmonious blend of flavors and textures that everyone will love.
Ingredients
Scale
For the crust
- 1/2 cup (1 stick) butter, cut into 1/2″ pieces
- 1 1/2 cups all-purpose flour, plus more for surface
- 1 Tbsp. granulated sugar
- 1/4 tsp. kosher salt
- 1/2 Tbsp. apple cider vinegar
- 4 Tbsp. ice water (or more, if needed)
- Cooking spray
For the pumpkin layer
- 1 1/2 cups pumpkin puree
- 1/2 cup heavy cream
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 tsp. cinnamon
- 1/2 tsp. kosher salt
- 1/2 tsp. cloves
- 1/2 tsp. ground ginger
- 1/2 tsp. nutmeg
For the pecan layer
- 4 Tbsp. butter, melted
- 1/2 cup packed brown sugar
- 1/2 cup corn syrup
- 2 tsp. pure vanilla extract
- 1/2 tsp. kosher salt
- 2 large eggs, beaten
- 1 1/2 cups pecan halves
Instructions
- Chill butter and flour: Place butter and flour into freezer for 30 minutes before starting the crust process to ensure they are super cold, resulting in a flaky crust.
- Make dough: In a large bowl, whisk flour, sugar, and salt. Add chilled butter and mix with your hands until pea-sized and some larger pieces form. Add vinegar, then ice water one tablespoon at a time until dough comes together moist but not sticky; mixture will be crumbly.
- Form dough ball: Turn dough onto a floured surface, form into a ball, and flatten into a disk, minimizing cracks.
- Chill dough: Cover dough with plastic wrap and refrigerate for at least 2 hours or up to overnight until very cold.
- Preheat oven and prepare pie dish: Preheat oven to 425ºF and lightly grease a deep 9″ pie dish with cooking spray.
- Roll out dough: On a floured surface, roll dough into a 12” circle. Place over pie dish, press gently to fit, trim edges to 1”, tuck overhang under, and crimp edges. Prick bottom lightly with fork. Refrigerate 30 minutes or freeze 10 minutes.
- Blind bake crust: Line crust with parchment paper, fill with dried beans or pie weights. Bake 10 minutes, remove weights and parchment, then bake 10 minutes more. Reduce oven temperature to 350ºF.
- Prepare pumpkin filling: In a large bowl, whisk pumpkin puree, heavy cream, brown sugar, eggs, vanilla, and spices together until smooth and well combined.
- Prepare pecan filling: In another bowl, whisk melted butter, brown sugar, corn syrup, vanilla, salt, and beaten eggs. Stir in pecan halves until well coated.
- Assemble pie: Pour pumpkin filling into parbaked crust, smoothing the top. Gently pour pecan filling over pumpkin layer evenly.
- Bake pie: Bake at 350ºF for about 45 minutes until filling is slightly jiggly in the center. If crust begins to darken too much, cover edges loosely with foil and continue baking.
- Cool and refrigerate: Let pie cool at room temperature for 1 hour, then refrigerate until ready to serve.
Notes
- Ensure butter and flour are very cold to achieve a flaky crust.
- Adjust ice water quantity as needed to form the right dough consistency.
- Blind baking the crust prevents a soggy bottom from the moist fillings.
- Use dried beans or pie weights for blind baking to maintain crust shape.
- Letting the pie cool before refrigeration helps set the filling properly.
- Cover crust edges with foil if they brown too quickly during baking.
- This pie serves best chilled and can be stored refrigerated for 2-3 days.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 420
- Sugar: 30g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0.3g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg
