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This scrumptious pecan pumpkin pie marries two great thanksgiving desserts into one delicious dish! Packed with fall flavors this pie is sweet, crunchy and buttery perfection!
Pin this now to find it later
Pin ItHave 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!
This pecan pumpkin pie is 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!
Tips For Making Pecan Pumpkin Pie
- Keep your ingredients cold.
- Refrigerate the dough at every step.
- Handle the dough as little as possible, over handling makes the pastry tough.
- Use as little flour as possible when rolling the dough. The pastry can absorb flour, which makes it extra tough.
Check Out These Other Delicious Pie Recipes
Coconut Macademia Key Lime Pie
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Pecan Pumpkin Pie Recipe with Buttery Flaky Crust
Ingredients
For the buttery flakey crust
- 2 1/2 cups All-purpose flour (King Arthur, chilled. I keep mine in the freezer just for pies)
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1/2 pound cold, unsalted butter, (2 sticks)
- 1/4 cup crisco
- 1/3 cup ice water
Pumpkin filling
- 1 can unsweetened pumpkin puree
- 2/3 cup heavy cream
- 1/2 cup light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
Pecan filling
- 1/2 cup light or dark corn syrup
- 1/2 cup packed light brown sugar
- 2 tablespoons unsalted butter, melted and cooled
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 1/2 cups pecan halves or pieces
Instructions
For the buttery flakey crust
- In a large bowl combine flour, sugar and salt.
- 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.
- Add in Crisco and with your hands combine. It should resemble course crumbs. This mixture should remain dry and powdery.
- 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.
- 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
- Make the pie crust recipe and place in the fridge until you're ready to fill it.
- If you're making pie cutouts, do this as well so they are ready.
- 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 incorporated.
- Scrape down sides as needed.
- To make the pecan filling, whisk and beat all of the ingredients except the pecans together until smooth.
- Add in the pecans and stir.
- Pour the pumpkin filling into the pie dish, then add the pecan filling on top.
- Add the pie crust cutouts around the edge of the pie.
- Coat the crust with a whisked egg to get a golden brown crust.
- Bake in a preheated 450 degree oven for 10 minutes
- Reduce the oven temperature to 300 and bake for another 50 minutes, until it's evenly puffed and cooked in the center.
- Serve with ice cream!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
