Pumpkin Pecan Pie

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 04/11/21
Classic pumpkin pecan pie recipe

The Spruce Eats / Julia Hartbeck
Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Servings: 8 servings
Nutrition Facts (per serving)
341 Calories
16g Fat
50g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 341
% Daily Value*
Total Fat 16g 20%
Saturated Fat 4g 18%
Cholesterol 86mg 29%
Sodium 65mg 3%
Total Carbohydrate 50g 18%
Dietary Fiber 2g 7%
Protein 4g
Calcium 30mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cross a pumpkin pie with a pecan pie and you get the best of both worlds–and it tastes as good as it looks! This pumpkin pecan pie will impress your friends and family and it's the perfect dessert for your holiday dessert menu.

The pumpkin layer is topped with a classic pecan pie layer and baked to perfection in a homemade or ready-made pie shell. There are instructions for a basic food processor pie pastry as well.

Ingredients

  • 3 large eggs (divided)
  • 1 cup canned pumpkin (packed)
  • 1 cup granulated sugar (divided)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • Dash salt
  • 2/3 cup light or dark corn syrup
  • 2 tablespoons butter (melted)
  • 1 teaspoon vanilla
  • 1 cup pecans (coarsely chopped)
  • 1 prepared or homemade deep dish pie crust
  • For the Pie Crust: (Optional)
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 to 2 teaspoons granulated sugar
  • 1 stick butter (chilled and cut into small pieces)
  • 3 to 5 tablespoons ice water

Steps to Make It

  1. Gather the ingredients.

    Classic pumpkin pecan pie recipe
    The Spruce Eats / Julia Hartbeck

  2. Preheat oven to 350 F (180 C/Gas 4).

  3. If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet. Or use the recipe below for a food processor crust.

    Pie crust
    The Spruce Eats / Julia Hartbeck

  4. In a small bowl, combine 1 egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, cloves, and salt.

    Pumpkin puree
    The Spruce Eats / Julia Hartbeck

  5. Spread the mixture inside the pie crust.

    Put puree in crust
    The Spruce Eats / Julia Hartbeck

  6. In a medium bowl, beat the remaining two eggs slightly.

    Beat remaining eggs
    The Spruce Eats / Julia Hartbeck

  7. Stir in the corn syrup and remaining 2/3 cup sugar, melted butter, and vanilla; stir until well blended.

    Stir in corn syrup
    The Spruce Eats / Julia Hartbeck

  8. Stir in pecans.

    Stir in pecans
    The Spruce Eats / Julia Hartbeck

  9. Carefully spoon the pecan filling over the pumpkin mixture.

    Stir in pecan
    The Spruce Eats / Julia Hartbeck

  10. Bake the pie for 50 to 60 minutes or until the filling is set around edge. Cool pie completely on wire rack.

    Bake pie
    The Spruce Eats / Julia Hartbeck

  11. Serve and enjoy!

    Classic pumpkins pecan pie
    The Spruce Eats / Julia Hartbeck

To Make the Pie Crust

  1. Gather the ingredients.

    Ingredients for pie crust
    The Spruce Eats / Julia Hartbeck

  2. In a food processor, pulse the flour with the salt and 1 or 2 teaspoons sugar.

    Process
    The Spruce Eats / Julia Hartbeck

  3. Scatter the pieces of chilled butter over the flour mixture and then pulse 5 or 6 times, or until it resembles coarse crumbs. There should be some pea-size pieces of butter still visible.

    Scatter chilled butter
    The Spruce Eats / Julia Hartbeck

  4. Add 3 to 5 tablespoons of ice water in a stream while the machine is running, just until the dough begins to form clumps. Turn it out onto a floured surface and squeeze it until it holds together. Moisten your hands if necessary, but don't knead the dough or overwork it.

    Ball up dough
    The Spruce Eats / Julia Hartbeck

  5. Shape the dough into a flattened disk and wrap in plastic wrap.

    Shape the dough
    The Spruce Eats / Julia Hartbeck

  6. Refrigerate the dough for 30 minutes.

  7. Roll the chilled dough out on a floured surface into an 11- or 12-inch circle and line the pie plate. Flute the edge as desired.

    Roll dough out
    The Spruce Eats / Julia Hartbeck