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Pumpkin Pecan Delight

Featured in Desserts.

Created this pumpkin pecan combo last Thanksgiving and now it’s a must-have! The silky pumpkin layer with nutty pecan topping is just right together. Cool it well to cut perfectly. I tweaked the spices a bit, and now it’s requested every year. Even the picky eaters were fans. Works for both pumpkin and pecan lovers, so it’s perfect for family dinners.
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Updated on Mon, 07 Apr 2025 20:12:41 GMT
A slice of pumpkin dessert with crunchy pecans on a white plate, and a full pie along with a pumpkin in the backdrop. Pin it
A slice of pumpkin dessert with crunchy pecans on a white plate, and a full pie along with a pumpkin in the backdrop. | tasteofmoms.com

Dreamy Pecan Pumpkin Pie

I've combined the best holiday flavors into this two-layer treat. The smooth, spicy pumpkin bottom with sweet, crunchy pecan topping creates something truly special with every bite. Whenever I bring this to Thanksgiving dinner, it grabs way more attention than regular pumpkin or pecan pies by themselves.

What Makes This Pecan Pumpkin Pie So Special

Getting two classic desserts in one slice just feels like hitting the jackpot. That velvety pumpkin foundation topped with nutty, caramelized pecans gives you the most amazing mix of soft and crunchy textures. It's become my favorite holiday dessert since it's easy to put together but still looks impressive when served.

Your Ingredient List

  • Pie Crust: Pick a deep dish version since you'll need extra space for both layers.
  • Pumpkin Filling: A tasty mix of pumpkin, eggs, milk and cozy spices.
  • Pecan Topping: Crunchy nuts wrapped in buttery caramel goodness.
  • Extras: A bit of salt and cornstarch ties everything together perfectly.

Baking Instructions

Begin With The Base
Whip up the velvety pumpkin mixture, bake until just set, then let it rest overnight.
Whip Up Nutty Goodness
Simmer the pecan mixture until it thickens beautifully, then cool it completely.
Finish Your Masterpiece
Layer that delicious pecan mixture over your firmed-up pumpkin base, maybe scatter some extra pecans on top if you're feeling fancy.

Insider Baking Tips

Don't skip chilling your crust first, it really makes everything better. Let that pumpkin layer set completely, overnight works best. Using fresh spices and quality ingredients will take your pecan pumpkin pie from good to mind-blowing.

Storage Advice

Your pie will stay delicious in the refrigerator for up to four days. Want to make it ahead? It freezes well for three months if wrapped tightly. Just move it to the fridge to thaw slowly before you plan to eat it.

A pumpkin pie topped with pecans is displayed on a plate, surrounded by decorative pumpkins and autumn leaves. Pin it
A pumpkin pie topped with pecans is displayed on a plate, surrounded by decorative pumpkins and autumn leaves. | tasteofmoms.com

Frequently Asked Questions

→ What’s the reason for refrigerating?

Chilling helps the pumpkin part get nice and firm, making it slice perfectly.

→ Can I prepare it in advance?

Totally! This pie needs time to settle, so making it ahead is ideal.

→ Why use a baking sheet under the pie?

It’s handy for moving the pie around and catching any drips while baking.

→ Can I go with pre-made crust?

Sure, just pick a deep-dish option since there’s quite a bit of filling.

→ Why cool the pecan layer first?

If it’s too hot, it’ll mess up the pumpkin base. Cool it down for neat layers.

Pumpkin Pecan Delight

Creamy pumpkin bottom meets a crunchy pecan topping in this holiday favorite dessert. The perfect combo for Thanksgiving dinner.

Prep Time
25 Minutes
Cook Time
75 Minutes
Total Time
100 Minutes
By: Ashley

Category: Desserts

Difficulty: Difficult

Cuisine: Holiday-American

Yield: 8 Servings (1 pie)

Dietary: Vegetarian

Ingredients

01 1 can (15 oz) pumpkin puree.
02 1 cup evaporated milk.
03 1 can (14 oz) sweetened condensed milk.
04 1/2 teaspoon ground cloves.
05 1 teaspoon ground cinnamon.
06 2 tablespoons cornstarch.
07 4 tablespoons melted butter.
08 3/4 cup light corn syrup.
09 1/2 teaspoon kosher salt.
10 1/2 teaspoon ground ginger.
11 1/4 cup brown sugar.
12 1/4 cup regular sugar.
13 2 large eggs.
14 2 more large eggs.
15 1 teaspoon vanilla extract.
16 1 1/2 cups pecans, chopped.
17 1 deep dish pie shell, 9 inches wide.

Instructions

Step 01

Preheat the oven to 425°F. Mix the eggs, pumpkin, evaporated and condensed milk with spices. Fill the pie crust with the mix and bake for 15 minutes at the same temperature. Lower the oven to 350°F and cook for 50 to 60 minutes. Leave it to cool before popping it into the fridge overnight.

Step 02

Heat the butter, syrup, sugars, cornstarch, and eggs on the stove. Take it off the heat and stir in the vanilla and pecans. Let cool for 10 minutes, then chill in the fridge for one hour. Spread it over the chilled pumpkin layer.

Notes

  1. Stick to a deep-dish pie crust.
  2. Needs a night in the fridge for best results.
  3. Prepare it in advance if needed.
  4. Let the pecan topping cool down before using.

Tools You'll Need

  • A pie pan for deep dish pies.
  • A baking sheet.
  • Small pot for stovetop use.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Milk (includes butter).
  • Contains wheat from the pie shell.
  • Eggs are included.
  • Pecans fall into the tree nuts group.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 485
  • Total Fat: 24 g
  • Total Carbohydrate: 65 g
  • Protein: 8 g