If you have a soft spot for classic autumn desserts, you are going to fall head over heels for this Pumpkin Pecan Pie Recipe. It beautifully marries the rich, smooth flavors of spiced pumpkin with the crunchy, toasty goodness of pecans in a luscious layered pie that looks as wonderful as it tastes. This pie offers a delightful texture contrast and a warm seasonal spirit, perfect for cozy gatherings or special family dinners. Once you try this recipe, it just might become your new favorite go-to treat for the fall and holiday seasons.
Ingredients You’ll Need
Each ingredient in this Pumpkin Pecan Pie Recipe plays a crucial role in creating that perfect harmony of flavor, texture, and color. From the smooth pumpkin layer to the crunchy pecans on top, every element is simple yet essential.
- Frozen deep-dish pie shell: A convenient base that crisps up beautifully during baking to hold all the luscious filling.
- Pumpkin puree: This forms the smooth, creamy pumpkin layer and adds that signature earthy sweetness.
- Granulated sugar: Used in both layers to balance flavors and add just the right touch of sweetness.
- Large eggs: Provide structure to both the pumpkin and pecan layers, helping them set perfectly.
- Pumpkin pie spice: The magical blend of cinnamon, nutmeg, and cloves that infuses warmth and depth to the pumpkin layer.
- Light corn syrup: In the pecan layer, it acts as a sweet binder creating that glossy, chewy texture that pecan lovers swoon over.
- Unsalted butter (melted): Adds richness and a subtle creamy note to the pecan topping.
- Vanilla extract: Enhances the flavor complexity and adds a fragrant hint of sweetness.
- Chopped pecans: The star crunch element giving the pie its distinctive nutty texture and beautiful presentation.
How to Make Pumpkin Pecan Pie Recipe
Step 1: Prepare Your Oven and Pie Shell
Start by preheating your oven to 350° F, ensuring it’s ready to bake your pie to perfection. Using a frozen deep-dish pie shell saves prep time and guarantees a sturdy, flaky crust that pairs wonderfully with the fillings.
Step 2: Mix and Spread the Pumpkin Layer
In a medium bowl, combine the pumpkin puree, granulated sugar, one large egg, and pumpkin pie spice. Stir until smooth and well blended. This mixture forms the creamy bottom layer of the pie, delivering that classic spiced pumpkin flavor. Spread it evenly over the bottom of the pie shell to create a firm but tender base.
Step 3: Prepare the Sweet Pecan Layer
In another medium bowl, whisk together the light corn syrup, granulated sugar, two large eggs, melted butter, and vanilla extract until smooth. Stir in the chopped pecans to coat them thoroughly. This mixture becomes the sticky, crunchy top layer that beautifully complements the pumpkin underneath.
Step 4: Assemble and Bake
Gently spoon the pecan mixture over the pumpkin layer, spreading it out evenly to cover the pumpkin completely. Bake the pie for 50 to 55 minutes or until the filling is set and a knife inserted in the center comes out clean. This ensures both layers are perfectly cooked without any sogginess. Let the pie cool completely on a wire rack to allow the filling to firm up wonderfully.
How to Serve Pumpkin Pecan Pie Recipe
Garnishes
Serving this Pumpkin Pecan Pie Recipe with a dollop of freshly whipped cream adds luscious creaminess and a light contrast to the rich pie. A sprinkle of cinnamon or a few toasted pecan halves on top can elevate the look and add a touch of extra flavor that will impress your guests.
Side Dishes
This pie pairs beautifully with warm beverages like spiced apple cider or freshly brewed coffee, which help balance the sweetness. You might also enjoy it alongside vanilla ice cream for a classic cool-and-warm dessert combo that elevates every bite.
Creative Ways to Present
For a festive touch, serve individual slices in mini pumpkin shells or petite tart pans. Alternatively, top each slice with a drizzle of caramel sauce or a sprinkle of chopped toasted pecans for added flair. Presentation can make your already irresistible Pumpkin Pecan Pie Recipe even more memorable.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your pie tightly with plastic wrap or foil and store it in the refrigerator. It will stay fresh and delicious for up to four days, maintaining both the creamy pumpkin and crunchy pecan textures nicely.
Freezing
You can freeze this pie either before or after baking. Wrap it well in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to one month. When ready to enjoy, thaw it overnight in the refrigerator to preserve the flavors and textures.
Reheating
To reheat, place slices on a baking sheet in a 300° F oven for about 10 minutes or until warmed through. This gentle warming helps revive the pie’s luscious layers without drying them out, giving you a fresh-from-the-oven feeling every time.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but you’ll need to cook and puree the fresh pumpkin first to achieve the right consistency and moisture level that canned pumpkin puree provides. It’s a bit more prep but offers a lovely fresh flavor.
Is it possible to make this pie gluten-free?
Absolutely! Just swap the frozen pie crust for a gluten-free alternative or make your own using gluten-free flour blends. The filling remains naturally gluten-free, so the pie will taste just as amazing.
Can I prepare this pie a day ahead?
Definitely. This pie actually benefits from resting overnight, allowing the flavors to meld beautifully. Just cover it tightly and refrigerate until serving.
What if I don’t have corn syrup on hand?
You can substitute corn syrup with an equal amount of honey or maple syrup. Keep in mind this may slightly alter the flavor and texture but will still yield a delicious pecan layer.
How do I know when the pie is done baking?
The pie is ready when the pecan layer looks set and firm, and a knife inserted through the center comes out mostly clean with only a few moist crumbs. Avoid overbaking to keep the filling tender.
Final Thoughts
This Pumpkin Pecan Pie Recipe is truly a showstopper that blends comforting pumpkin spice with the irresistible crunch of pecans in a way that hardly any other dessert can match. It’s straightforward enough to whip up any time yet sophisticated enough to make your holiday or special occasion table glow. I can’t wait for you to try it and enjoy the warm smiles it brings!
Print
Pumpkin Pecan Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Pecan Pie combines the rich, smooth texture of pumpkin with a sweet, nutty pecan topping for a delightful twist on classic holiday desserts. Featuring a deep-dish pie shell filled with spiced pumpkin custard and crowned with a glossy pecan layer, this pie offers a perfect balance of creamy and crunchy in every bite.
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 ensure it’s at the right temperature when you’re ready to bake.
- Prepare Pumpkin Layer: In a medium bowl, combine pumpkin puree, â…“ cup granulated sugar, 1 large egg, and pumpkin pie spice. Stir thoroughly until the mixture is smooth and well blended. Spread this pumpkin mixture evenly over the bottom of the frozen deep-dish pie shell.
- Prepare Pecan Layer: In another medium bowl, combine the light corn syrup, ½ cup granulated sugar, 2 large eggs, melted unsalted butter, and vanilla extract. Stir until well combined, then fold in the chopped pecans. Carefully spoon this pecan mixture over the pumpkin layer, spreading it evenly.
- Bake the Pie: Place the pie on the middle rack of the preheated oven and bake for 50 to 55 minutes. The pie is done when a knife inserted in the center comes out clean, indicating the filling has set properly.
- Cool Completely: Remove the pie from the oven and transfer it to a wire rack. Allow it to cool completely before serving to let the layers set and flavors meld.
Notes
- Use a deep-dish pie shell to accommodate the two layers without overflowing.
- Ensure the pie is fully cooled before cutting to maintain clean slices.
- For best results, use freshly ground pumpkin pie spice or a mixture of cinnamon, nutmeg, ginger, and cloves.
- You can substitute light corn syrup with maple syrup or honey, but it will alter the texture and sweetness slightly.
- Store leftovers covered in the refrigerator for up to 4 days.
