Pumpkin Pecan Pie

This Pumpkin Pecan Pie combines the best of both worlds—creamy spiced pumpkin custard topped with a gooey, nutty pecan layer. A perfect make-ahead Thanksgiving dessert that’s easy, impressive, and absolutely irresistible, served cold or warm.

Fall is pie season for sure! After baking Two-Layer Apple and Pumpkin Pie, I thought? why not do pumpkin and pecan pie? I love those two too! Why choose between pumpkin pie and pecan pie when you can have both in one glorious bite? This Pumpkin Pecan Pie gives you the best of both worlds. The cozy spiced pumpkin custard at the bottom and the rich, caramel-like pecan topping above. You won’t see two perfectly distinct layers, but they are separated enough to give you that wonderful contrast in texture and flavor.

It’s indulgent, comforting, and perfect for Thanksgiving or any time you’re craving a holiday pie. I personally love mine cold because the pumpkin custard sets beautifully and the flavors meld together overnight, but you can also serve it warm or at room temperature.

Why You’ll Like This Recipe

1. Best of both pies – You don’t have to choose between pumpkin or pecan pie. You get the silky pumpkin custard and the gooey pecan topping.
2. Perfect texture balance – Creamy, nutty, and buttery all in one bite.
3. Make-ahead friendly – This pie tastes even better the next day once it’s chilled and fully set.
4. Simple ingredients, big flavor – No fancy equipment or steps, just classic holiday ingredients.
5. Customizable – You can use homemade or store-bought pie crust and adjust the spice level to your liking.

Ingredients and Substitutions

1. Pie crust: You can use a homemade all-butter pie crust (my favorite!) or a deep-dish 9-inch store-bought pie crust.
2. Pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie filling.
3. Heavy cream: Gives a rich, creamy texture. You can substitute with half-and-half or evaporated milk in a pinch.
4. Light brown sugar: Adds a hint of molasses flavor to both the pumpkin and pecan fillings.
5. Eggs: Help set both custards and give structure.
6. Vanilla extract: Rounds out the flavors in both layers.
7. Spices: Cinnamon and ginger for the pumpkin filling, plus a touch of cinnamon in the pecan topping.
8. Corn syrup: Light corn syrup keeps the pecan layer glossy and sweet without crystallizing.
9. Pecans: You can use halves or pieces. Halves look prettier if you want a decorative top.

Serving Suggestions

1. Best temperature: I love it cold — chill overnight for the cleanest, firmest slices and the best contrast between custard and pecan topping. Room temperature is lovely, and you can also serve warm if you prefer (warm slices are softer).
2. Classic accompaniments: A big dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream (or espresso gelato) is perfect.
3. Elevated options: Bourbon or maple-vanilla whipped cream, a drizzle of salted caramel sauce, or a spoonful of crème fraîche.
4. Garnishes: Arrange a ring of pecan halves on top before baking for a pretty finish, and sprinkle a tiny pinch of flaky sea salt on the warm pie right before serving to make the flavors pop.
5. Beverage pairings: Coffee (bonus: salted caramel latte), chai or spiced tea, mulled apple cider, or for adults a splash of tawny port, late-harvest wine, or a simple whiskey.
6. Presentation tips: Chill the pie thoroughly and use a hot, clean knife (dip in hot water and wipe between cuts) for neat slices. Serve on chilled plates if you want the slices to stay firmer longer.

Frequently Asked Questions

1. Can I use canned pumpkin pie filling instead of pumpkin puree?
   No, I don’t recommend it. Pumpkin pie filling is already sweetened and spiced, so it will throw off the flavor and texture balance.
2. My pecans sank into the pumpkin layer—did I do something wrong?
   Not at all! That’s actually normal for this pie. The layers blend slightly while baking, creating that signature creamy–crunchy texture.
3. How do I know when the pie is done baking?
   The edges should look puffed and set, and the center should be slightly jiggly but not liquid. A knife inserted in the center should come out mostly clean with a few moist crumbs.
4. How can I prevent a soggy crust?
   Make sure to parbake the crust first until it’s lightly golden and firm. Once it’s cooled, you can brush a thin layer of beaten egg white over the crust to act as a barrier against moisture.
5. Can I substitute light corn syrup with something else?
   Light corn syrup gives the pecan layer its smooth, glossy texture. Dark corn syrup works too and adds deeper caramel flavor. I don’t recommend substitutin with Maple syrup or honey because they’ll make the filling softer and change the flavor.
6. Can I make the pie ahead of time?
   Absolutely. This pie actually benefits from resting overnight. Bake, let it cool completely, then cover and refrigerate. It sets better and tastes even richer the next day.
7. Can I freeze the pie?
   Yes! Wrap it tightly in plastic wrap and then foil. Freeze for up to 1 month. Thaw overnight in the fridge before serving.
8. Can I use a convection oven?
   Yes, you can. Reduce the temperature slightly (about 20 F lower than conventional) and start checking for doneness a bit earlier.
9. What if I don’t have a deep-dish pie crust?
   The filling amount fits best in a deep-dish crust. If you only have a standard one, reduce each filling slightly (about 15%) to avoid overflow.

This Pumpkin Pecan Pie is everything I love about fall desserts — a little spiced, a little nutty, and incredibly comforting. It’s the perfect solution for those moments when you can’t decide between pumpkin or pecan pie (which, let’s be honest, happens a lot during the holidays!).

Serve it cold for a firm, custardy texture or warm for that cozy, just-baked feel — either way, you’re going to love it!