How long can I store pumpkin pecan pie?

Up to 4 days in the fridge, or 2 months in the freezer. Always let it cool fully before storing.

What’s the best way to know when pumpkin pecan pie is done?

The filling should be set at the edges with a slight jiggle in the center. The pecan topping will be bubbly and golden.

Can I make pumpkin pecan pie ahead of time?

Yes, it’s actually better made a day in advance. The flavors settle, and the filling firms up nicely.

What can I use instead of pecans?

Chopped walnuts are a great substitute. If nuts are off-limits, use a spiced oat crumble topping instead.

Can I use a store-bought crust for pumpkin pecan pie?

Absolutely. Choose a deep-dish crust so it can hold both layers without overflowing.

Pumpkin Pecan Pie Recipe with Crunchy Topping and Creamy Filling

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

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.
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.
In another bowl, whisk pumpkin puree, granulated sugar, eggs, cinnamon, nutmeg, and evaporated milk until smooth.
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.
Meanwhile, combine chopped pecans, brown sugar, melted butter, and corn syrup in a small bowl.
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.
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.

Find it online: https://www.cookwithbenchi.com/pumpkin-pecan-pie/