The Best Pumpkin Pecan Pie

A golden-brown baked pumpkin pecan pie on a white table.

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The Best Pumpkin Pecan Pie

Pumpkin Pecan Pie is a classic Thanksgiving dessert that many home bakers and chefs alike love. It's like a pumpkin pie and pecan pie combined into one! The pumpkin puree gives it the perfect amount of sweetness, while the pecans add some crunch.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: crustless pumpkin pie, pecan pie, Pecan pumpkin pie, pumpkin pecan pie

Servings: slices

Calories: 516cal

Author: Amy Desrosiers

Cost: $5

Equipment

oven (adjusted to the center rack position)
9 ½" deep-dish pie dish
food processor
mixing bowl
Whisk
Wooden Spoon
Rolling Pin

Ingredients

Pie Crust

1½ cups all-purpose flour
¼ teaspoon salt
¼ cup cold unsalted butter
¼ cup vegetable shortening
5 tablespoons ice cold water
1 tablespoon all-purpose flour **to roll out pie crust on.

Pumpkin Pie Layer

1 cup pumpkin puree
1 large egg
⅓ cup granulated sugar
1 teaspoon pumpkin pie spice

Pecan Pie Layer

2 large eggs
⅔ cup light corn syrup
½ cup granulated sugar
3 tablespoons unsalted butter melted
½ teaspoon vanilla extract
1 cup pecan halves

Instructions

Homemade Pie Crust

In a food processor, pulse flour, shortening, butter, and salt until small crumbles form. Add cold water and pulse until dough comes together and forms a ball.
1½ cups all-purpose flour, ¼ teaspoon salt, ¼ cup cold unsalted butter, ¼ cup vegetable shortening, 5 tablespoons ice cold water
Shape the dough ball into a disk and place it in the refigerator for at least 30 minutes to chill.

Pumpkin Pecan Pie

Preheat oven to 350°F.
On a floured surface, roll out the pie crust and place it over the pie dish. Roll the edges of the pie crust inwards to make a thick crust layer. Using your index finger from one hand, press it into the crust and use your thumb and forefinger to crimp the crust.
1 tablespoon all-purpose flour
Add all the pumpkin layer ingredients into a bowl and whisk until smooth. Pour it into the pie crust bottom.
1 cup pumpkin puree, 1 large egg, ⅓ cup granulated sugar, 1 teaspoon pumpkin pie spice
Add all the pecan pie layer ingredients into a bowl and mix until combined. Pour it over the top of the pumpkin layer.
2 large eggs, ⅔ cup light corn syrup, ½ cup granulated sugar, 3 tablespoons unsalted butter, ½ teaspoon vanilla extract, 1 cup pecan halves
Place pie into the oven, and bake for 55-60 minutes or until a tester inserted into the center of the pie comes out clean.
Cool on a wire rack, and serve warm with optional whipped topping or vanilla ice cream.

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition