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A slice of pumpkin pecan pie on a plate with the remainder of the pie in the background.
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5 / 5 votes

Pumpkin Pecan Pie

This pumpkin pecan pie means no longer must you confront the eternal Thanksgiving dilemma of pumpkin pie or pecan pie. Thanks to its pecan topping, it's two, two, two pies in one!
Prep Time30 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 374

Ingredients

For the pie dough

For the pumpkin-pie filling

  • 1 large egg
  • 1/2 cup unsweetened canned or fresh pumpkin purée
  • 1/4 cup granulated sugar
  • 1/3 cup heavy cream
  • 1 3/4 teaspoons pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • Pinch of kosher salt

For the pecan topping

  • 2 large eggs
  • 1/4 cup dark brown sugar
  • 1/2 cup dark corn syrup
  • 2 tablespoons (1 oz) unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon kosher salt
  • 3/4 cup chopped pecans
US - Metric

Instructions

Prepare the pie dough

  • Position an oven rack in the middle position and slide a baking steel, pizza stone, or heavy baking sheet onto the rack. Crank the oven to 425°F (190°C). Because of the baking steel, the oven needs a good 30 minutes to reach temperature.
  • Nestle the pie dough into a 9-inch pie plate and crimp the edges decoratively. Chill the pie dough while preparing the filling.

Make the pumpkin-pie filling

  • Beat the 1 large egg in a medium bowl. Whisk in the 1/2 cup unsweetened canned or fresh pumpkin purée, 1/4 cup granulated sugar, 1/3 cup heavy cream, 1 3/4 teaspoons pumpkin pie spice, 1/2 teaspoon vanilla extract, and Pinch of kosher salt.
  • Pour the filling into the crust. Slide the pie onto the baking steel and bake until the custard is just set but still slightly jiggly in the center, about 20 minutes.

Make the pecan topping

  • Meanwhile, whisk the 2 large eggs and 1/4 cup dark brown sugar in a medium bowl until well combined. Pour in the 1/2 cup dark corn syrup, 2 tablespoons (1 oz) unsalted butter, 1/2 teaspoon vanilla extract, and 1/8 teaspoon kosher salt and whisk until homogeneous. Stir in the 3/4 cup chopped pecans.
  • After the pumpkin layer of the pie has baked for 20 minutes, remove the pie from the oven and place it on a dish towel. Gently spoon the pecan filling over the cooked pumpkin layer.

Bake the pie

  • Return the pie to the oven and bake it until almost set, about 30 minutes.

    ☞ TESTER TIP: Check the pie after 15 minutes. If the crust is browning too quickly, cover it with a pie shield or a ring of foil to protect it.

  • Reduce the oven temperature to 350°F (177°C) and continue baking until the crust is golden and the filling is no longer wiggly, 10 to 15 minutes more.
  • Remove the pie from the oven and allow to cool for 30 minutes before serving.

Notes

  1. Protect the crust--If your pie crust is browning too quickly, cover it with a pie shield or a foil ring.
  2. Adding the pecan layer--Be very gentle when pouring or spooning the pecan layer onto the partially cooked pumpkin layer, as it's still soft, and you don't want the pecan to sink. To help disperse the pecan layer gently and evenly, pour it over the back of a large spoon.
  3. Make-ahead--Make the pie crust up to 3 months in advance and freeze it until ready to use. 
  4. Storage--The pie can be covered and stored in the fridge for up to 3 days.

Nutrition

Serving: 1piece | Calories: 374kcal | Carbohydrates: 43g | Protein: 5g | Fat: 21g | Saturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 88mg | Sodium: 195mg | Fiber: 2g | Sugar: 31g