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Why make two pies when you can have the best of both worlds in one pie? Unless you’re cooking for a crowd, this pumpkin pecan pie is all you need—it’s the perfect layered combination of crunchy pecan pie and smooth, perfectly spiced pumpkin custard.
Whether for a big Thanksgiving or Christmas dinner or a potluck event, you might want to make two pies—one to enjoy right away and another to freeze for later. If you have a favorite blend of spices for pumpkin pie, feel free to use them instead of the suggested spice ingredients.
How To Blind Bake (or Par-Bake) a Pie Crust
To avoid a soggy bottom crust, I like to make this pie with a partially baked homemade crust. To partially bake your pie shell, follow these instructions. If using a purchased pie crust or pastry, follow the directions on the package.
To blind bake a homemade crust, heat the oven to 400 F. Line a chilled prepared pie crust with a 15-inch sheet of parchment paper or foil (leave some overhang so it will be easy to remove the weights later) and fill the pie with pie weights or dry beans. The weights will keep the pie shell bottom and sides from bubbling up as it bakes without a filling. Bake it with the weights for about 15 minutes and then remove the pie weights and paper or foil. Reduce the oven temperature to 375 F. For a partially baked pie, bake for about 6 to 8 minutes longer, or until just lightly browned. For a fully baked pie crust, bake it for 15 to 18 minutes, or until golden brown. Check after a few minutes and prick any bubbles that might pop up.
What You’ll Like About This Pie
Two classic pies in one. Creamy pumpkin custard meets crunchy, caramel-like pecan topping.
Beautiful layers. The contrasting textures make impressive slices.
Simple ingredients. Uses everyday baking staples—no special tools required.
Holiday-ready. A standout dessert for Thanksgiving or fall celebrations.
Ingredient Notes
- Pie shell – Homemade or store-bought; use unbaked and deep enough for both layers.
- Eggs – Divided between the pumpkin layer and the pecan topping.
- Pumpkin purée – Use plain canned pumpkin for consistent texture.
- Granulated sugar – Sweetens both layers of the pie.
- Cinnamon, ginger & cloves – Classic pumpkin spices that warm the custard.
- Salt – Balances sweetness and enhances flavor.
- Corn syrup or golden syrup – Creates the glossy, caramel-like pecan filling.
- Butter – Adds richness to the pecan layer.
- Vanilla extract – Adds warmth and roundness.
- Pecans – Coarsely chopped for a crunchy top layer.
Steps to Make Classic Pumpkin Pecan Pie
- Prepare the pie shell and preheat the oven.
- Mix the pumpkin layer with egg, sugar, spices, and salt.
- Spread the pumpkin mixture into the crust.
- Whisk the remaining eggs with corn syrup, butter, vanilla, and sugar.
- Stir in the pecans and spoon the mixture over the pumpkin layer.
- Bake until the pie is set and the crust is browned to your liking.
- Cool completely before slicing so the layers hold together.
Tips
Use a deep pie plate to avoid spills from the two layers.
Cover the edges with a pie shield if they brown too quickly.
Cool the pie fully before slicing to help the layers firm up.
Golden syrup adds flavor if you prefer it over corn syrup.
Recipe Variations
- Maple pecan layer. Replace some or all of the corn syrup with maple syrup.
- Spicier pumpkin layer. Add a pinch of nutmeg or cloves.
- No-clove version. Omit the cloves for a milder flavor.
- Pecan halves topping. Arrange pecan halves on top before baking.
- Mixed nuts. Add walnuts or almonds for a different crunch.
Serving Suggestions
- Serve with a dollop of whipped cream.
- Pair with hot coffee or spiced tea.
- Add a drizzle of caramel sauce for extra indulgence.
- Garnish with toasted pecans.
How to Store
Refrigerate the pie, loosely covered, for up to 4 days.
Let slices stand at room temperature for 20 to 30 minutes before serving for the best texture.
Freeze tightly wrapped slices for up to 2 months and thaw in the refrigerator.
Classic Pumpkin Pecan Pie
Ingredients
- 1 9-inch pie shell, homemade or prepared from ready-made crusts
- 3 large eggs, divided
- 1 cup pumpkin purée
- 1 cup granulated sugar, divided
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- Pinch ground cloves
- Dash salt
- ⅔ cup corn syrup, light, or golden syrup
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1 cup pecans, coarsely chopped
Recommended Equipment
Instructions
- Preheat the oven to 350°F and line the pie plate with prepared pastry. If desired, follow the instructions below the recipe for a partially baked pie crust. Set the prepared pie shell aside and prepare the filling.1 9-inch pie shell
- In a mixing bowl, combine 1 egg, the pumpkin purée, 1/3 cup of granulated sugar, the spices, and the salt. Spread the pumpkin filling mixture in the prepared pie shell.1 large eggs | 1 cup pumpkin purée | ⅓ cup granulated sugar | 1/2 tsp ground cinnamon | 1/4 tsp ground ginger | Pinch ground cloves | Dash salt
- In another bowl, whisk the remaining 2 eggs lightly. Add the corn syrup, melted butter, vanilla, and the remaining 2/3 cup of granulated sugar. Blend thoroughly and then stir in the chopped pecans. Spoon the pecan filling evenly over the pumpkin layer.2 large eggs | ⅔ cup granulated sugar | 2/3 cup corn syrup | 2 tbsp unsalted butter | 1 tsp vanilla extract | 1 cup pecans
- Bake the pie for about 50 to 55 minutes or until it is set. If the edge of the crust looks like it is browning too quickly, use a pie shield to protect it.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
