The Pumpkin Pecan Pie Recipe is a delightful twist on traditional holiday pies, combining the creamy richness of pumpkin with the satisfying crunch of toasted pecans. This layered dessert offers a harmonious balance of warm spices, sweet syrup, and buttery textures that make every bite feel like a cozy, festive hug. Whether you’re serving it at a family gathering or indulging in a solo treat, this pie is sure to become an instant favorite.
Ingredients You’ll Need
Gathering these straightforward yet essential ingredients is the first step toward creating this incredible Pumpkin Pecan Pie Recipe. Each component plays a vital role, from the smooth pumpkin puree that adds moisture and flavor to the crunchy pecans that provide texture and nuttiness.
- 1 (9-inch) frozen deep-dish pie shell: A convenient base that bakes to crisp perfection and holds all the luscious filling.
- 1 cup pumpkin puree: The star of the show, offering rich flavor and beautiful color to the pumpkin layer.
- â…“ cup granulated sugar: Adds subtle sweetness to the pumpkin mixture without overpowering the spice.
- 1 large egg: Binds the pumpkin layer together for a smooth, custard-like texture.
- 1 tsp pumpkin pie spice: A warm blend of cinnamon, nutmeg, and cloves that elevates the pumpkin’s natural aroma.
- â…” cup light corn syrup: Gives the pecan layer its classic glossy finish and chewy sweetness.
- ½ cup granulated sugar: Sweetens the pecan topping while balancing the flavors.
- 2 large eggs: Helps set the pecan layer firmly, ensuring each slice holds together beautifully.
- 3 Tbsp unsalted butter (melted): Adds richness and a velvety mouthfeel to the pecan filling.
- ½ teaspoon vanilla extract: Enhances the overall flavor profile with a subtle, fragrant note.
- 1â…“ cups chopped pecans: The crunchy topping that brings a toasty, nutty contrast to the creamy pumpkin base.
How to Make Pumpkin Pecan Pie Recipe
Step 1: Prepare the Oven and Pie Shell
Begin by preheating your oven to 350° F, which ensures even baking from start to finish. Take your frozen deep-dish pie shell out of the freezer and let it thaw slightly while you prepare the fillings. This shell will form the sturdy, buttery foundation for your Pumpkin Pecan Pie Recipe.
Step 2: Mix and Layer the Pumpkin Filling
In a medium bowl, whisk together the pumpkin puree, â…“ cup granulated sugar, one large egg, and the pumpkin pie spice until smooth and fully combined. The mixture should be fragrant, creamy, and well-spiced. Spread this luscious pumpkin layer evenly over the bottom of the pie shell, creating a uniform bed for the pecan topping to rest upon.
Step 3: Combine the Pecan Topping
In a separate medium bowl, whisk together the light corn syrup, ½ cup granulated sugar, two large eggs, melted butter, and vanilla extract until the sugar is dissolved and the mixture is slightly thickened. Carefully fold in the chopped pecans, making sure they’re evenly distributed. Then, gently spoon this nutty mixture over the pumpkin layer, covering it completely but without mixing the two layers.
Step 4: Bake Until Perfect
Place your assembled pie on the middle rack of the oven and bake for 50 to 55 minutes. You’ll know it’s done when a knife inserted into the center comes out clean, signifying that both layers have set properly. Remove the pie and let it cool completely on a wire rack before slicing—this step is crucial for the perfect texture.
How to Serve Pumpkin Pecan Pie Recipe
Garnishes
A dusting of powdered sugar or a dollop of freshly whipped cream adds a lovely finishing touch to your Pumpkin Pecan Pie Recipe. For an extra seasonal flair, sprinkle some additional chopped pecans or a pinch of cinnamon on top right before serving.
Side Dishes
Serve this pie alongside a scoop of vanilla ice cream or a rich caramel sauce to enhance the sweet, nutty flavors. It also pairs wonderfully with a hot cup of coffee or spiced tea, creating a warm, comforting dessert experience.
Creative Ways to Present
Try serving individual slices with a drizzle of maple syrup or a sprinkle of toasted coconut flakes for an unexpected twist. You can also create a pie sampler plate featuring small portions of Pumpkin Pecan Pie Recipe with other seasonal mini desserts for a festive celebration.
Make Ahead and Storage
Storing Leftovers
Leftover pie should be covered tightly with plastic wrap or foil and stored in the refrigerator. Properly stored, it will remain fresh and delicious for up to 4 days, making it perfect for enjoying over several days without losing flavor or texture.
Freezing
If you want to save some for later, Pumpkin Pecan Pie Recipe freezes beautifully. Wrap it securely in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to 2 months and thawed overnight in the fridge before serving.
Reheating
To reheat, warm individual slices in a preheated oven at 300° F for about 10 to 15 minutes or until heated through. Avoid microwaving if possible, as it can make the crust soggy and the filling less appealing.
FAQs
Can I use a homemade pie crust instead of store-bought?
Absolutely! A homemade crust adds a personal touch and can be tailored to your preferences, whether you like it flaky, buttery, or even gluten-free. Just make sure it’s sturdy enough to hold both pie layers without becoming soggy.
Is it possible to make this pie vegan?
Yes, you can substitute eggs with flax eggs or chia eggs, and use vegan butter or oil in place of unsalted butter. Also, check that your pie crust and other ingredients are vegan-friendly to keep the pie completely plant-based.
Can I prepare this pie ahead of time for a party?
Definitely! You can assemble the pie a day before baking and keep it refrigerated. Bake it fresh on the day of your event for best texture and flavor.
What can I use if I don’t have light corn syrup?
Light corn syrup helps with the texture and sweetness of the pecan layer. You can substitute it with an equal amount of honey, maple syrup, or golden syrup, although these will add slightly different flavors.
How do I ensure the pie layers don’t mix?
The key is to spread the pumpkin layer evenly and then gently spoon the pecan layer on top without stirring. The difference in densities helps keep them separate as they bake into those beautiful distinct layers.
Final Thoughts
There’s something truly special about sharing a slice of this Pumpkin Pecan Pie Recipe with loved ones. It combines the best of fall’s flavors with incredible textures that please every palate. I hope you dive in and make this pie a beloved part of your seasonal celebrations. Once you try it, you’ll wonder how you ever enjoyed fall desserts without it!
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Pumpkin Pecan Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A deliciously layered Pumpkin Pecan Pie combining a smooth spiced pumpkin filling with a rich, crunchy pecan topping, all baked in a flaky deep-dish pie crust. This classic dessert is perfect for fall festivities and holiday dinners.
Ingredients
Pie Shell
- 1 (9-inch) frozen deep-dish pie shell
Pumpkin Layer
- 1 cup pumpkin puree
- â…“ cup granulated sugar
- 1 large egg
- 1 tsp pumpkin pie spice
Pecan Layer
- â…” cup light corn syrup
- ½ cup granulated sugar
- 2 large eggs
- 3 Tbsp unsalted butter (melted)
- ½ teaspoon vanilla extract
- 1â…“ cups chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350° F (175° C) to prepare for baking the pie.
- Prepare Pumpkin Layer: In a medium bowl, combine 1 cup pumpkin puree, â…“ cup granulated sugar, 1 large egg, and 1 teaspoon pumpkin pie spice. Stir well until the mixture is smooth and uniformly blended. Spread this pumpkin mixture evenly over the bottom of the frozen deep-dish pie shell.
- Prepare Pecan Layer: In another medium bowl, mix together ⅔ cup light corn syrup, ½ cup granulated sugar, 2 large eggs, melted unsalted butter, and ½ teaspoon vanilla extract. Stir this mixture thoroughly, then fold in 1⅓ cups chopped pecans. Spoon this pecan mixture carefully over the pumpkin layer in the pie shell, spreading it evenly.
- Bake the Pie: Place the pie in the preheated oven and bake for 50 to 55 minutes. To check doneness, insert a knife into the center of the pie; it should come out clean when the pie is fully baked.
- Cool: After baking, remove the pie from the oven and let it cool completely on a wire rack before serving to allow the layers to set properly.
Notes
- Use a deep-dish pie shell to accommodate the two layers of filling without overflow.
- You can use fresh pumpkin puree or canned pumpkin puree for convenience.
- Ensure the pecans are evenly chopped to provide texture without large chunks.
- Allow the pie to cool fully to ensure clean slices and proper layering.
- The knife test is essential to verify that the custard is fully cooked but not overbaked.
