Pumpkin Pecan Pie

Take the best of two pies and make them into one. Pumpkin Pecan Pie has that smooth center filling of pumpkin, but with a crunchy pecan topping. It’s the perfect holiday dessert recipe to add to your rotation.

Pumpkin Pecan Pie has a creamy pumpkin filling topped with a crunchy pecan topping.

The pumpkin pie center has all the delicious flavors we love; sweetened condensed milk, nutmeg, ginger, and cinnamon.

The buttery pecan topping has brown sugar and cinnamon, basically pecans with a praline coating. Delicious!

A holiday favorite dessert made with all the Fall flavors we love.

Making a Pumpkin Pecan Pie

The Pie Crust

I’ll start with this before I forget…I tried this recipe with a frozen pie crust and the filling did not fit. Ugh! Those frozen pie crusts come in an aluminum pie dish that just isn’t deep enough. I could have used it, but I was not about to throw away that much filling; it was a lot.

So, I had to pour it back into the bowl and run to the store for a different pie crust.

I went to the refrigerated section, (where all the exploding dinner rolls are), and bought a Pillsbury box there (just the crust, no dish).

My own 9″ pie dish was a little deeper, and so the filling fit perfect.

In other words, either make your own crust, or buy one that will fit in your own dish, but don’t buy a frozen one. Maybe if it’s a frozen deep-dish?

Ok, moving on.

Pumpkin Pecan Pie is super easy to make using normal, simple ingredients.

The Pumpkin Filling

So, I’m proud to say this recipe really only takes 15 minutes of prep time. I literally timed it. LOL

You know how recipes say it only takes five minutes to prep, but it actually takes an hour? Yeah, well, this one is spot on.

Know why that is? Prep time doesn’t include all the time it takes to measure things out, slice, chop, and peel. Just like on TV when everything is already done and in little bowls pre-measured and all that’s left to do is mix it together, that’s what’s considered “prep” time. In the real world, though, we have to measure, slice, and dice.

Get your crust in your pie dish, then set aside.

We’ll make the pie filling first, then while the pie is baking, we’ll make the topping.

So, in a bowl, mix together the pumpkin, sweetened condensed milk, egg, and spices. Pour into the unbaked crust and bake for 25 minutes in a preheated oven set at 375°.

While that’s baking, start the topping.

A thick creamy dessert topped with praline nuts that's perfect for the holiday season.

The Pecan Topping

In a small bowl, mix together the pecans (halves or roughly chopped), brown sugar (light or dark), butter, and cinnamon.

Normally I rough chop my pecans, but I wanted to see what it would look like if I left them halved. It’s rustic, kinda cool looking, but I think I prefer the uniformity of the chopped.

Anyway, remove the pie from the oven after the 25 minutes, and carefully dollop the topping in an even layer. The filling is soft, so you can’t really spread it.

Pop the pie back into the oven for another 30 minutes, then cool completely.

Once cool, let the pie set up in the refrigerator for at least an hour before serving.

Love me some pies!

…and so much more. Just enter “pie” in the search bar, or click HERE. You’ll find everything here from desserts to breakfast pies.

If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.

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Pumpkin Pecan Pie

A delicious, creamy pumpkin pie filling topped with crunchy pecans in a praline coating. Easy to make, and perfect for all your holiday parties.
Prep Time15 minutes
Cook Time55 minutes
Chill time1 hour
Total Time2 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: comfort food, Fall Favorites, Holiday Dessert
Servings: 8
Calories: 343kcal
Author: Sweet Ordeal

Ingredients

  • 1 9" pie crust, purchased or homemade

Pumpkin Filling:

  • 15 oz. can pure pumpkin (not pumpkin pie filling)
  • 14 oz. can sweetened condensed milk
  • 1 large egg
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt

Pecan Topping:

  • 3/4 cup pecans, halves or roughly chopped
  • 1/3 cup brown sugar (light or dark)
  • 4 Tbsp. butter, softened
  • 1/4 tsp. ground cinnamon

Instructions

  • Preheat oven to 375°. Have your unbaked pie crust ready to be filled.

Pumpkin Filling:

  • In a large bowl, mix together the pumpkin, milk, egg, cinnamon, ginger, nutmeg, and salt. Pour into pie crust, and bake for 25 minutes. Meanwhile, prepare the topping.

Pecan Topping:

  • Mix pecans, brown sugar, butter, and cinnamon together until nuts are well coated.
  • Remove pie from oven. Carefully dollop topping over top of pie in even layer. Bake for another 30 minutes.
  • Remove from oven; cool completely on wire rack. Place in refrigerator so pie can set up, approx. 1 hour. Enjoy!

Nutrition

Calories: 343kcal | Carbohydrates: 42g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 245mg | Potassium: 361mg | Fiber: 3g | Sugar: 38g | Vitamin A: 8630IU | Vitamin C: 4mg | Calcium: 180mg | Iron: 1mg
Tried this recipe?Mention @sweetordeal or tag #sweetordeal!

Pumpkin Pecan Pie

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Pumpkin Pecan Pie is thoroughly delicious and the perfect addition to your holiday baking.

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