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5 from 1 vote

Pecan Pumpkin Pie Recipe with Buttery Flaky Crust

This pie if perfect for fall!
Prep Time30 mins
Cook Time1 hr
Chilling time30 mins
Total Time2 hrs
Course: Dessert
Cuisine: American
Servings: 8 servings (makes one 9" pie)
Calories: 772kcal
Author: Eden


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


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!


Calories: 772kcal | Carbohydrates: 82g | Protein: 9g | Fat: 56g | Saturated Fat: 25g | Cholesterol: 194mg | Sodium: 477mg | Potassium: 293mg | Fiber: 4g | Sugar: 47g | Vitamin A: 7855IU | Vitamin C: 2.1mg | Calcium: 90mg | Iron: 3.5mg