Pecan pumpkin pie combines two popular desserts for both creamy and crunchy textures. Make this recipe for a decadent Thanksgiving treat.
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.
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.
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.
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
With love from our simple kitchen to yours.
Layered Pecan Pumpkin Pie
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
- 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!
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.
Originally published October 2020
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