Layered Pecan Pumpkin Pie

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Pecan pumpkin pie combines two popular desserts for both creamy and crunchy textures. Make this recipe for a decadent Thanksgiving treat.

layered pecan pumpkin pie


Nothing signals the beginning of fall like recipes with pumpkin. There’s a reason it’s such a popular flavor, and there are so many different ways to use it for a delicious holiday dessert. Or try our delightfully nostalgic sour cream pie.

Harvest Pumpkin Spice Cake is loaded with delicious fall spices and layered with the most scrumptious cheesecake frosting to ever cross your lips!

Or make a classic Pumpkin Roll for a lighter finish to your holiday meal.

For something different, try my Caramel Spiced Pumpkin Trifle or Pumpkin Sweet Cream Chocolate Trifle.

These layered desserts can be made as individual servings and kept in the refrigerator until you’re ready to serve.

Tips for making pecan pumpkin pie

  • Make ahead – Since this is a double layer pumpkin pie, you’ll need to make it over the course of two days. The bottom layer is made on the first day and refrigerated overnight to set. Then, the filling is added the next day to finish the dessert.
  • Use a shortcut – If you’d prefer, you can use a premade pumpkin pie and just add the homemade pecan filling on top.
  • Take your time – The key to layered desserts is making sure each layer is completely set before adding the next. Don’t rush the process or everything will seep into each other. It’ll probably still taste great, but it won’t look as impressive.
  • Preventing soggy crust – Bake at a high temperature for the first 15 minutes to set and crisp the crust, then lower the temperature to finish baking. If you have multiple racks in your oven, it can help to start the pie on the lower rack and move it to the middle rack with the temperature change.
  • How to prevent the edges from burning – Cover the exposed part of the crust with a layer of foil. Doing this helps to prevent the crust from becoming too dark.

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Pumpkin Pecan Pie Notes + FAQ

Storage and freezing

Cover any leftovers and store them in the refrigerator, and use them within 3-4 days.

To freeze, cover it with a layer of plastic wrap and foil. Store in the freezer for up to two months and thaw in the refrigerator before serving.

Or, freeze the pumpkin dessert by itself, then after it thaws, add the fresh pecan topping.

slice of pumpkin pecan pie

Can I use my own pumpkin pie recipe instead?

Sure! Just be sure to refrigerate it overnight before adding the pecan topping. You could also make homemade crust instead of using a ready-made one if you’d like.

How to tell when a pie is finished baking

The center should jiggle slightly while the outer edges will be set. Be sure to remove from the oven before it’s completely set in the middle, or it will crack as it cools.

You can test for doneness by inserting a knife into the center or using a thermometer. It’s ready when the knife comes out clean or the thermometer reads 170° F.

Other uses for pecan pie topping

The topping has more uses than you might think! Add it to a favorite custard or cream pie to create different flavor combinations, or use it for one of these other tasty treats:

  • Mix into oatmeal
  • Spoon over ice cream
  • Add to pancakes or waffles
  • Use in bread pudding
  • Make pecan pie bars


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pecan pumpkin pie on plate

Layered Pumpkin Pecan Pie

Donna Elick
Pumpkin Pecan Pie combines two popular desserts for both creamy and crunchy textures. Make this recipe for a decadent Thanksgiving treat!
5 stars from 2 reviews
Tried this recipe?Please comment and review!
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Chill Time 4 hours
Total Time 5 hours 35 minutes
Course Dessert
Cuisine American
Method Oven
Servings 8


Pumpkin Pecan Pie

  • 9 inch deep dish pie
  • 2 large eggs
  • 15 ounce Can of Pumpkin Puree
  • 1 cup evaporated milk
  • 14 ounces sweetened condensed milk
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves

Pecan Pie Topping

  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 2 tablespoons cornstarch
  • 3/4 cup light corn syrup
  • 4 tablespoons unsalted sweet cream butter, melted
  • 1/2 teaspoon kosher salt
  • 2 large eggs, lightly beaten
  • 1 1/2 cup Chopped Pecans
  • 1 teaspoon pure vanilla extract


Pumpkin Pie

  • Preheat oven to 425°F and place the pie dish onto a cookie sheet
  • In a large bowl, combine eggs, pumpkin, milks, salt and spices. Whisk until completely combined.
  • Pour the pumpkin pie mixture into the pie crust.
  • Bake for 15 minutes, then turn the oven down to 350°F and bake for another 50-60 minutes, or until the pie is set around the edges and a knife inserted near the center comes out clean.
  • Allow the pie to cool to room temperature before placing into the fridge to cool, 4 hours to overnight.


  • Combine the sugars, corn starch, corn syrup, butter, salt, and eggs in a medium saucepan. Stir until combined.
  • Bring to a boil.
  • Remove from heat and stir in 1 1/2 cups of the pecans (reserve 1/4 cup for garnishing) and vanilla.
  • Pour the pecan pie mixture into a bowl.
  • Let the mixture cool on the counter for 10 minutes and then refrigerate for 1 hour.
  • Once the mixture has thickened and the pie has cooled completely and set, scoop the pecan pie mixture onto the top of the pumpkin pie.
  • Sprinkle the remaining 1/4 cup of chopped pecans on top.
  • Serve and enjoy!


Serving: 1 | Calories: 1784cal | Carbohydrates: 196g | Protein: 25g | Fat: 103g | Saturated Fat: 30g | Cholesterol: 123mg | Sodium: 1342mg | Sugar: 70g | Fiber: 7g | Calcium: 331mg | Iron: 8mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
collage photo: layered pecan pumpkin pie

Originally published October 2020

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  1. This looks and sounds absolutely delicious! I have one question, if using pumpkin pie spice instead of all the other spices, how much would I use? I will definitely be making this for the holidays and will post the outcome. Thanks and Happy Holidays!

    1. I would use 2-2 1/2 tsp. Usually the combo spice is less potent than using individual spices but just go ow and mix well, then taste it and add accordingly. Im going to make this as well and if it works out Im gonna adapt it to a cheesecake!!

  2. Wow! This looks really good. I’m a little torn though. My wife wants me to make it but she has type 2 Diabetes. I guess a really small, but still enjoyable, piece for her might be good. Lots of calories — maybe two extra days at the gym that week!

    New to your site but the recipes look interesting. I have celiac and need to stay gluten free. Have some good pie crust recipies but they still come out a little more like a cookie but not quite.

    Anyway, looking forward to spending some time here.

    1. 5 stars
      I’m with you on the diabetes thing. Had just looked at sugar content. Sooo I’m either eating nothing but a helping of turkey and no sides so I can have about 1/3 to 1/2 serving of this delicious looking pie (which I will be making) OR I’ll eat a decent Thanksgiving dinner and have the 1/3 to 1/2 serving of pie the NEXT day and moderate what eat the rest of the day. Lol I think I’ll choose the latter. Continued blessings and success with everything to all of yall!

  3. 5 stars
    WOW! The best of both worlds! Now I don’t have to choose which pie to have LOL easy to make and a stunning addition to my dessert table.

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