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!

Course Pie
Keyword pecan pumpkin pie, pecan pumpkin pie recipe, pumpkin pecan pie, pumpkin pecan pie recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 8
Author Sarah


  • 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


  1. Unroll pie crust and adjust to fit a 9-inch deep dish pie plate. Scallop or crimp the edges.

  2. 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.

  3. Pour into prepared crust.

  4. 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.

  5. Stir in pecans.

  6. Carefully pour mixture over pumpkin layer.

  7. Bake at 350 degrees for 70-80 minutes, or until center appears set.

  8. Remove to a wire rack to cool completely.

  9. Cut and serve with whipped cream.

Recipe Notes

Adapted from Paula Deen