May contain affiliate links. Terms of Use Policy.

Why choose between pies? You’ll love this pecan pumpkin pie, with traditional pumpkin filling and brown sugar coated pecans baked on top.

This homemade pie marries the two most popular pies for Christmas: pecan pie and pumpkin pie. The two come together for a delicious and elegant pie recipe for the Christmas season! You’ll also love our pumpkin crumb pie and pumpkin crisp.

Why Choose? This Pie Gives You Pecan and Pumpkin in One Slice

When it comes to the holidays and pie, pumpkin is a strong choice that almost everyone loves. Even in that, there are many options. Pumpkin pie with sweetened condensed milk, graham cracker crust pumpkin pie and sheet pan pumpkin pie are 3 readers favorites!

This pecan pumpkin pie is one Matt loves, because he chooses any dessert with nuts over no nuts.

The pecans are tossed in a simple buttery brown sugar mix, and then they bake on top of the pie the last 30 minutes of baking. Baking the pie for 30 minutes first helped to set the filling so the pecans stay on top.

Top this pumpkin pecan pie with vanilla ice cream or whipped cream, and sprinkle a little pumpkin pie spice on top before serving!

Use leftover pumpkin for pumpkin cheesecake bread, pumpkin spice chocolate chip cookies or our easy pumpkin bread.

Enjoy! -Julie

a piece of pumpkin pie with pecans and whipped cream on a table

Ingredients

Store-bought pie crust will work as well, or try our whole wheat pie crust, cinnamon roll pie crust or sourdough pie crust.
I developed this recipe using one can of pumpkin, so you won’t have any small amounts leftover!
In place of the individual spices, you can use 3 teaspoons of pumpkin pie spice.

See the recipe card for full ingredients and amounts.

Pecan Pumpkin Pie

No ratings yet

Why choose between pies? You'll love this pecan pumpkin pie, with traditional pumpkin filling and brown sugar coated pecans baked on top.

Servings 8

Prep Time 15

Cook Time 1

Total Time 1 15

Print Recipe Pin Recipe Save Recipe

Ingredients

For the pie crust:

1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup shortening
1/4 cup salted butter
1/4 cup ice water
1/2 tablespoon white vinegar

For the pie:

3 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1 tablespoon all-purpose flour
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground cloves
1 can solid pack pumpkin puree 15 ounces
1 1/2 cups whole milk

For the pecan topping:

2 tablespoons salted butter melted
1 tablespoon brown sugar
3/4 cup chopped pecans

Instructions

Preheat teh oven to 450ºF. Spray a 9-inch pie plate with cooking spray.
Sift the flour and salt into a large bowl. Cut in the shortening and the butter to the dry ingredients until the flour mixture resembles coarse crumbs. 1 ½ cups all-purpose flour, ¼ teaspoon salt, ¼ cup shortening, ¼ cup salted butter
Mix the water and vinegar together in a cup. Add the mixture to the crumbs. Mix together just until the dough is combined and handles well. ¼ cup ice water, ½ tablespoon white vinegar
Sprinkle flour on the counter roll out the dough to larger than your 9-inch pie plate. Lay the crust in the prepared pan and press down lightly on the bottom and up the sides of the pan. "Flute" the edges of the dough.
In a large bowl, whisk together the eggs until smooth. Add in the sugars, flour, salt, and seasonings. Whisk well. 3 large eggs, ½ cup granulated sugar, ½ cup brown sugar, 1 tablespoon all-purpose flour, ¾ teaspoon salt, 1 ½ teaspoons ground cinnamon, ¾ teaspoon ground ginger, ½ teaspoon ground cloves
Whisk in the pumpkin puree, then slowly whisk in the milk until the pumpkin filling is well mixed and even in texture. Pour into the prepared crust. 1 can solid pack pumpkin puree, 1 ½ cups whole milk
Bake for 10 minutes at 450ºF, then without opening the oven, lower the temperature to 350ºF and bake for another 20 minutes.
In a small bowl, mix together the melted butter, brown sugar and pecan pieces. Mix well. Sprinkle this on top of the partially baked pie, then bake for an additional 25-30 minutes. The internal temperature of the pie should be 175ºF. Allow the pie to cool on a wire rack. 2 tablespoons salted butter, 1 tablespoon brown sugar, ¾ cup chopped pecans

Notes

Refer to the article above for more tips and tricks.

The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition

Author Julie Clark

Course Dessert

Cuisine American

Calories 472

Keyword pie recipe, pumpkin pie

How to Make Pecan Pumpkin Pie: Step by Step

Make the pie dough. Sift the flour and salt into a large bowl. Cut in the shortening and the butter to the dry ingredients until the flour mixture resembles coarse crumbs. Mix the water and vinegar together in a cup. Add the mixture to the crumbs. Mix together just until the dough is combined and handles well.

Roll the pie dough. Sprinkle flour on the counter roll out the dough to larger than your 9-inch pie plate. Lay the crust in the prepared pan and press down lightly on the bottom and up the sides of the pan. Use your fingers to flute the edges of the dough.

unbaked pie dough pressed into a pie plate

Make the pumpkin filling. In a large bowl, whisk together the eggs until smooth. Add in the sugars, flour, salt, and seasonings. Whisk well. Whisk in the pumpkin puree, then slowly whisk in the milk until the pumpkin filling is well mixed and even in texture. Pour into the prepared crust.

Give the pie its first bake. Bake for 10 minutes at 450ºF, then without opening the oven, lower the temperature to 350ºF and bake for another 20 minutes.

Add pecans and do second bake. In a small bowl, mix together the melted butter, brown sugar and pecan pieces. Mix well. Sprinkle this on top of the partially baked pie, then bake for an additional 25-30 minutes.