Have you ever had a pecan pumpkin pie?! This perfect-for-fall pecan pumpkin pie recipe was a new one for me too and I loved how it turned out! I adapted filling from Dorie Greenspan’s Twofer pie and used my favorite buttery flaky pie crust recipe! It’s an interesting take on combining two of the most traditional Thanksgiving pies into one and the results are pretty darn good. Pecan pie is sweet and caramel-y and it goes nicely over the pumpkin. And this festive and delicious pie recipe tastes exactly like the name… pecan pumpkin pie! Haha! It’s kind of a fun Thanksgiving or holiday dessert to bake or bring to a party to switch things up a bit and paired with that buttery crust, it’s really yummy!
Of course, like all pies, I start with my favorite crust recipe for a buttery and flaky crust, that I adapted from Joy of Cooking many years ago. I think a lot of people get nervous to make pie crust, but that’s why I love this one. It’s a no-fail crust and you don’t have to roll it out perfectly, you can press it into the pie pan too and then use cut-outs for the crust, like I did on this pie. The flavor is SO good and when it bakes it becomes a beautiful golden brown, perfectly flaky pie crust.