Pumpkin Pecan Pie Recipe with Crunchy Topping and Creamy Filling

The first time I made this pumpkin pecan pie recipe, it wasn’t planned. I was elbow-deep in Thanksgiving prep, torn between two desserts everyone expected—pumpkin pie and pecan pie. With time running short and only one crust ready, I did what any frazzled home baker would do: I combined them. That “why not” moment became the most-requested dessert on our holiday table—and I’ve refined it ever since.

This pie isn’t just a mash-up; it’s a carefully balanced union of smooth pumpkin custard and a golden, nutty pecan topping that caramelizes just right in the oven. It holds together beautifully, slices cleanly, and tastes like autumn in a bite.

Ingredients & Substitutions

This pumpkin pecan pie relies on real, straightforward ingredients to deliver both structure and flavor. You’ll get a rich, custard-like filling beneath a perfectly sweet, crunchy topping—all anchored by a buttery, flaky crust.

For the Crust

• 1 1/2 cups (190g) all-purpose flour, sifted
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, cold and cubed
• 4–5 tablespoons ice water

Substitutions:
Short on time? A store-bought deep-dish crust works. For a gluten-free option, use a 1:1 gluten-free flour blend. Want more flavor? Swap 1/4 of the flour for whole wheat.

For the Pumpkin Filling

• 1 can (15oz / 425g) pure pumpkin puree (not pumpkin pie mix)
• 3/4 cup (150g) granulated sugar
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup (240ml) evaporated milk

Substitutions:
Coconut milk (full fat) works in place of evaporated milk for a dairy-free version. For added warmth, toss in a pinch of cloves or allspice. Fresh roasted pumpkin purée is fine—just be sure to strain excess moisture.

For the Pecan Topping

• 1 cup (100g) chopped pecans, preferably lightly toasted
• 1/2 cup (100g) brown sugar, packed
• 2 tablespoons (30g) unsalted butter, melted
• 1 tablespoon (15ml) corn syrup

Substitutions:
Use maple syrup instead of corn syrup for an earthier sweetness. Walnuts can sub in for pecans if needed, though the flavor will shift. Want a boozy edge? Stir in a tablespoon of bourbon.

Equipment You’ll Need

No fancy gadgets are required to pull off this pumpkin pecan pie. Just the basics:

• 9-inch deep-dish pie plate
• Rolling pin (or a wine bottle, in a pinch)
• Mixing bowls (at least two medium)
• Whisk and spatula
• Pastry cutter or two forks
• Cooling rack
• Foil (to protect the crust edges during baking)

Step-by-Step Instructions

This pumpkin pecan pie is broken into manageable stages so you can focus on flavor and finish, not fuss.

Step 1: Make the Crust

Combine the flour and salt in a large bowl. Add the cold, cubed butter and cut it in until the mixture looks like coarse crumbs. Add ice water one tablespoon at a time, mixing just until the dough holds together. Flatten into a disc, wrap, and refrigerate for at least 30 minutes. Cold dough bakes into flaky layers, so don’t skip this step.

Step 2: Prepare the Pumpkin Filling

While the crust chills, whisk together the pumpkin puree, sugar, eggs, cinnamon, nutmeg, and evaporated milk until smooth. The filling should smell like spiced custard and feel pourable but not runny.

Step 3: Roll and Fill

Roll out the dough on a floured surface to about 1/8 inch thick. Fit it into the pie dish and trim excess, crimping the edges if desired. Pour in the pumpkin filling and smooth the top.

Step 4: Bake the Pumpkin Base

Preheat the oven to 425°F (220°C). Bake the pie for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for another 25 minutes. The edges should be just setting, and the center should jiggle slightly when nudged.

Step 5: Add the Pecan Topping

In a small bowl, stir together the chopped pecans, brown sugar, melted butter, and corn syrup. Spoon the mixture gently over the partially baked pumpkin filling. Return the pie to the oven and bake for an additional 15–20 minutes at 350°F (175°C). The topping should be bubbling and golden brown.

Step 6: Cool and Serve

Transfer the pie to a wire rack and let it cool completely for at least 2 hours. Cutting too early can make the filling runny. Once set, it slices cleanly and serves beautifully.

Why This Recipe Works

A good pumpkin pecan pie is more than a shortcut to flavor—it’s a technique-driven dessert. Blind-baking isn’t needed here, thanks to the two-phase bake method. The initial high heat sets the crust and custard; the reduced temp prevents cracking. Toasted pecans and brown sugar meld into a crunchy topping without burning, and adding it mid-bake keeps it from sinking into the filling.

Using evaporated milk gives the filling that creamy, custard-like texture without making it too wet. And resting the pie ensures each slice is firm enough to lift, serve, and savor.

Pro Tips & Variations

Want to elevate your pumpkin pecan pie even more? Here are some tested twists and pro-level tricks.

• Toast your pecans for deeper flavor.
• Brush the crust with egg white before filling to prevent sogginess.
• Chill the dough overnight for a richer flavor and more relaxed gluten structure.
• Try a drizzle of dark chocolate over the top after cooling for a fancier finish.
• Add a tablespoon of bourbon to the topping for a richer, smokier profile.
• Go vegan with coconut milk and flax eggs (1 tbsp flax + 3 tbsp water per egg).
• Cut the sugar by 25% if you prefer a less-sweet finish.

Scaling? Double the recipe for two pies or halve it for a tart.

Make-Ahead, Storage & Freezing

This pie was practically made for early prep and leftovers.

• Make-ahead: Bake 1–2 days before serving. Store tightly covered in the fridge.
• Refrigerate: Keeps for 4 days in an airtight container.
• Freeze: Wrap slices individually in plastic and foil. Freeze up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm slices in a 300°F (150°C) oven for 10–15 minutes until just heated through.

Serving Suggestions & Pairings

A well-paired pumpkin pecan pie turns a good dessert into a memorable experience.

• Serve with whipped cream or crème fraîche for contrast.
• Vanilla ice cream melts into the warm topping for total indulgence.
• Pair with chai lattes, black coffee, or even a dessert wine like Moscato.
• Garnish with a light sprinkle of cinnamon or a few toasted pecan halves for texture.

Dietary Notes & Allergen Considerations

• Vegetarian-friendly as written.
• For gluten-free, use a certified GF crust and flour blend.
• For dairy-free, swap evaporated milk for full-fat coconut milk and butter for plant-based margarine.
• To make egg-free, replace eggs with flax egg alternatives.
• Contains tree nuts (pecans)—sub with oat crumble topping for a nut-free version.

Troubleshooting & Common Mistakes

• Cracked custard: Usually caused by overbaking. Remove when center still jiggles.
• Runny filling: Pie wasn’t cooled enough before slicing.
• Soggy bottom: Dough wasn’t chilled or rolled too thin.
• Burned crust edges: Always use foil shields after the first bake phase.
• Topping sunk in: Added too early. Wait until custard is partially baked.

FAQs

Conclusion

Pumpkin pecan pie isn’t just a compromise—it’s a dessert that brings together the best of two holiday icons in a single, satisfying slice. It’s become my go-to recipe every fall, and I’m confident it’ll earn a permanent spot on your table too.

So try it out, tweak it to your taste, and don’t forget to share it with someone who can never choose between pumpkin or pecan. Because with this pumpkin pecan pie, they won’t have to.

More Tasty Ideas

• Pumpkin Layer Cake: This moist and spiced pumpkin cake captures the same warm fall flavors as pumpkin pecan pie, layered with creamy frosting for a show-stopping dessert that’s perfect for the holiday table.
• Pecan Pie Cookies: These bite-sized treats are a playful take on classic pecan pie. With buttery crust bases and gooey pecan filling, they deliver all the flavor of a slice in a convenient, hand-held form.
• Pumpkin Spice Roll Cake: A swirl of pumpkin spice cake wrapped around a rich cream cheese filling, this dessert echoes the creamy-spiced goodness of pumpkin pie with an elegant twist and soft texture.

The Only Pumpkin Pecan Pie Recipe You’ll Ever Need

Print Recipe

This pumpkin pecan pie is a rich, fall-inspired dessert combining the smooth spice of pumpkin custard with a caramelized, nutty pecan topping. It’s perfect for holiday gatherings, offering both texture and flavor in every slice.

• Author: Benchi
• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Total Time: 85 minutes
• Yield: 8–10 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 1/2 cups (190g) all-purpose flour, sifted
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, cold and cubed
• 4–5 tablespoons ice water
• 1 can (15oz/425g) pure pumpkin puree
• 3/4 cup (150g) granulated sugar
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup (240ml) evaporated milk
• 1 cup (100g) chopped pecans
• 1/2 cup (100g) brown sugar, packed
• 2 tablespoons (30g) unsalted butter, melted
• 1 tablespoon (15ml) corn syrup

Instructions

1. In a bowl, mix flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time until dough comes together. Wrap and chill for 30 minutes.
2. Preheat oven to 425°F (220°C). Roll dough on a floured surface and place into a 9-inch deep-dish pie plate. Crimp edges.
3. In another bowl, whisk pumpkin puree, granulated sugar, eggs, cinnamon, nutmeg, and evaporated milk until smooth.
4. Pour the pumpkin filling into the chilled pie crust. Bake at 425°F (220°C) for 15 minutes, then reduce oven temperature to 350°F (175°C) and bake for an additional 25 minutes.
5. Meanwhile, combine chopped pecans, brown sugar, melted butter, and corn syrup in a small bowl.
6. After 40 minutes of total baking, spoon the pecan mixture over the pumpkin filling. Return to oven and bake at 350°F (175°C) for 20 minutes or until topping is golden and bubbly.
7. Remove from oven and let pie cool completely on a wire rack for at least 2 hours before serving.

Notes

• Use maple syrup instead of corn syrup for a deeper flavor.
• For a dairy-free version, substitute coconut milk for evaporated milk.
• Chill dough overnight for easier rolling and better texture.
• Lightly toast pecans before using for enhanced flavor.
• Cover crust edges with foil during baking to prevent over-browning.