Eats & DrinksDesserts

Pecan Pumpkin Pie Recipe with Buttery Flaky Crust


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.

Buttery Flaky Crust
  • 2½ cupsAll-purpose flour (King Arthur, chilled. I keep mine in the freezer just for pies)
  • 1 tablespoonwhite sugar
  • 1 teaspoonsalt
  • 1/2 pound(2 sticks) cold unsalted butter
  • 1/4 cupCrisco
  • 1/3 cupice water
  1. In a large bowl combine flour, sugar and salt.
  2. Cut 2 sticks butter into small chunks and add to the flour mixture. With your hands or a pastry cutter, blend until butter chunks are the size of peas.
  3. Add in Crisco and with your hands combine. It should resemble course crumbs. This mixture should remain dry and powdery.
  4. Add ice water and mix dough with hands until combined. The dough should hold a loose ball and be more on the dry side. It should look rough.
  5. Roll the dough out and fit it into the pie dish. You can refrigerate freeze it for 30 minutes in the pie dish, which I recommend doing.
Pecan Pumpkin Pie Filling
Pecan Pumpkin Pie
Serves: 1 9 inch pie
  • Pumpkin Filling
  • 1 canunsweetened pumpkin purée
  • 2/3 cupheavy cream
  • 1/2 cuplight brown sugar
  • 1 largeegg
  • 1 largeegg yolk
  • 1 teaspoonvanilla
  • 1/2 teaspooncinnamon
  • 1/4 teaspoonginger
  • 1/4 teaspoonsalt
  • Pecan Filling
  • 1/2 cuplight or dark corn syrup
  • 1/2 cuppacked light brown sugar
  • 2 tablespoonsunsalted butter, melted and cooled
  • 1 largeegg
  • 1 largeegg yolk
  • 1 teaspoonvanilla extract
  • 1/4 teaspoonground cinnamon
  • 1/8 teaspoonsalt
  • 1½ cupspecan halves or pieces
  1. Make the pie crust recipe and place in the fridge until you're ready to fill it.
  2. If you're making pie cutouts, do this as well so they are ready.
  3. Combine pumpkin puree, heavy cream, light brown sugar, egg, egg yolk, vanilla extract, cinnamon, ginger and salt in a mixer with the whisk attachment until thick and incorperated.
  4. Scrape down sides as needed.
  5. To make the pecan filling, whisk and beat all of the ingredients except the pecans together until smooth.
  6. Add in the pecans and stir.
  7. Pour the pumpkin filling into the pie dish, then add the pecan filling on top.
  8. Add the pie crust cutouts around the edge of the pie.
  9. Coat the crust with a whisked egg to get a golden brown crust.
  10. Bake in a preheated 450 degree oven for 10 minutes
  11. Reduce the oven temperature to 300 and bake for another 50 minutes, until it's evenly puffed and cooked in the center.
  12. Serve with ice cream!
Next Story

White Chocolate Peppermint Mocha


Something charming to say?

Your email address will not be published. Required fields are marked *

Most recent posts

Sign up for the


Spamming is Never Charming