The ultimate mashup of favorite, classic Thanksgiving desserts, this Pecan Pumpkin Pie features a thick, luscious layer of pumpkin pie, and an equally thick, sweet, ooey-gooey layer of pecan pie! Yet this two-in-one Pecan Pumpkin Pie is still easy-breezy and quick to prep, so you don’t need to spend a lot of time in the kitchen during the holidays!
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I tried several Pecan Pumpkin Pie or Pumpkin Pecan Pie recipes a few years ago, and they were total busts. Nothing wanted to set, neither layer, and they were soupy messes. Not only did they refuse to set, but the layers muddled together and they didn’t stay separate and distinct.
This version of Pecan Pumpkin Pie is flawless, and it corrects allllll the problems of trying to mashup pecan pie and pumpkin pie. The layers set, no issue at all, and they are very clearly delineated, so you can see that this contains both a thick layer of pumpkin pie, and an equally thick layer of pecan pie.
I think that once I get more familiar with this particular recipe, I may try to mix it up even more — add a cheesecake layer in there too? Add booze? Or chocolate? I don’t know, we’ll see, but this recipe has the potential to be tweaked and played with!
Part of why I think this specific Pumpkin Pecan Pie recipe works is that the unbaked pumpkin layer is thicker and sturdier, not nearly as liquidy as in a classic pumpkin pie, so it can withstand the weight of the pecan pie layer. Yet when baked, it still tastes just like regular pumpkin pie!
If you love both kinds of pie separately, I think you’ll love them together in this Pecan Pumpkin Pie. It’s a really interesting blend of textures, spices, and flavors.
One of the best features of this pie is that it’s NO extra work. Honest. It is just as easy to make this as it is to make either pie individually… you can prep this Pumpkin Pecan Pie in 20 minutes or so, and it’s beginner-friendly, for sure.
If you’re hosting for the holidays, you’ll blow your guests away with this fabulous mashup. No one has to choose which kind of pie they want for dessert, they get a two-in-one. 🙂
Let’s see, what shall I point you to if you’re in search of other pie ideas?
For pecan and nut pies, scope out this Brown Butter Bourbon Pecan Pie (one of my most popular!), this Chocolate Espresso Pecan Pie (so decadent), this Dark Chocolate Molasses Pecan Pie (so rich and robust), this Honey Pecan Pie (smooth and sweet), this Orange Coconut Pecan Pie (fresh and vibrant), this White Chocolate Cranberry Pecan Pie (sweet-tart and fruity!), or this German Chocolate Pecan Pie (a milk chocolate and coconut explosion).
For pumpkin pie options, I have this Eggnog Pumpkin Pie with Gingersnap Streusel (obsessed!), this Amaretto Pumpkin Pie (spiked and boozy), this Walnut Streusel Pumpkin Pie (streusel on both the bottom and top), and this Upside Down Pumpkin Pie (with a buttery cake mix crust on top).
Pecan Pumpkin Pie
The ultimate mashup of favorite, classic Thanksgiving desserts, this Pecan Pumpkin Pie features a thick, luscious layer of pumpkin pie, and an equally thick, sweet, ooey-gooey layer of pecan pie! Yet this two-in-one Pecan Pumpkin Pie is still easy-breezy and quick to prep, so you don't need to spend a lot of time in the kitchen during the holidays!
- 1 prepared refrigerated pie crust I've used store brand and generic, but I personally prefer Pillsbury
- 15 oz. canned pumpkin puree not pumpkin pie mix!
- 5 large eggs divided
- 1/3 cup packed light brown sugar
- 3/4 cup + 2 tbsp. granulated sugar divided
- 5 tbsp. butter melted, divided
- 1/2 tsp. pumpkin pie spice
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1 cup light corn syrup
- 2 tsp. vanilla extract
- 2 cups chopped pecans
- whipped cream for garnish
Unroll pie crust and adjust to fit a 9-inch deep dish pie plate. Scallop or crimp the edges.
In a large bowl, whisk together pumpkin, 2 eggs, brown sugar, 2 tbsp. granulated sugar, 3 tbsp. melted butter, pumpkin pie spice, cinnamon, and nutmeg until smooth.
Pour into prepared crust.
In the same large bowl, whisk together corn syrup, vanilla, remaining 3 eggs, remaining 3/4 cup granulated sugar, and remaining 2 tbsp. melted butter until smooth.
Stir in pecans.
Carefully pour mixture over pumpkin layer.
Bake at 350 degrees for 70-80 minutes, or until center appears set.
Remove to a wire rack to cool completely.
Cut and serve with whipped cream.
Adapted from Paula Deen.
I must also include my pumpkin cheesecake recipes because they are some of the best pumpkin desserts I have, even if they’re not classic pie. I have a no bake option that comes together in 10 minutes, this Double Layer No Bake Pumpkin Cheesecake, and a traditional baked version too.
Oh, my Pecan Pie Pumpkin Cheesecake combines everything…. pecan pie, pumpkin pie, and cheesecake wrapped into one dessert. Couldn’t leave that out.