This PUMPKIN PECAN PIE is two of my favorite pies in one easy recipe! This pie is perfect for a holiday dinner, but it’s simple enough to make any time you get the urge. Flaky pie crust topped with a layer of creamy pumpkin pie and a layer of gooey pecan pie.
Pumpkin pie has long been a favorite of mine, but I tend to be pretty picky about it.
Most store bought ones are just…gross. The ones that come with the pie filling all mixed up in a can? Ew.
The super extra homemade ones that start with a fresh pumpkin? I appreciate the effort, but they’re never as good as the pumpkin pie I grew up with.
My mom’s secret pumpkin pie recipe? It’s just the one on the back of the Libby’s pumpkin can. 😉 Why mess with perfection?
When I had the idea to do a mash up of pumpkin pie and pecan pie, I went to Libby’s website and wouldn’t you know, they’d already done it.
I tweaked it ever so slightly by adding a bit more pumpkin spice, but I left the rest the same. They know their pie. 😉
Table of Contents
How to Make:
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Whip up a pie crust or grab a box of refrigerated dough at the grocery store. The pie dough in this brown sugar pie is my go to recipe! So flaky!
Make the pumpkin layer: Stir together pumpkin puree, egg, sugar, and pumpkin pie spice until smooth. Pour in the pie shell.
Make the pecan layer: Stir together eggs, corn syrup, brown sugar, butter, and vanilla until smooth. Stir in pecans. Pour over the pumpkin layer.
Bake: This will bake for 50 minutes or until a knife inserted in the center comes out clean. To avoid getting your pie crust too dark, be sure to tent the crust with foil or use one of these handy pie protectors.
Helpful Tip!
Perfecting the Pie Crust:
- Use butter flavored shortening (or half butter and half shortening) for the best flavor and texture.
- Using a food processor to work the shortening into the flour makes this suuuuuper easy and quick.
- The dough should have a mix of pea sized and larger chunks of shortening throughout. This will help make a flaky crust.
- Tough crusts happen when you overmix the dough. Be very careful to stop mixing as soon as the dough holds together when pinched.
Leftover Hack!
This recipe makes TWO pie crusts, but you’ll only use one for this pie.
Pat the extra out into a disc, wrap in plastic wrap and then foil, and freeze for up to 3 months.
More pie recipes!
Pumpkin Pecan PIe
Ingredients
For the crust:
- 1-1/2 cup cold butter-flavored shortening see notes
- 3 cups flour
- 1 teaspoon salt
- Pinch of white sugar
- 1 large egg beaten
- 5 tablespoons cold water
- 1 tablespoon distilled white vinegar
For the pumpkin layer:
- 1 cup pumpkin puree
- 1 large egg
- 1/3 cup sugar
- 2 teaspoons pumpkin pie spice
For the pecan layer:
- 2 large eggs
- 2/3 cup light corn syrup
- 1/2 cup brown sugar
- 3 tablespoons melted butter
- 1 teaspoon vanilla
- 1 1/4 cups pecan halves
Instructions
For the crust:
- To make the crust, dump the shortening, flour, salt, and sugar into a large bowl and work it together with a pastry cutter until you have coarse crumbs. Alternately, combine this in a food processor fitted with the dough blade.
- Pour in the egg, water, and vinegar and stir until just combined. If using a food processor, pulse until just combined, being careful not to overmix. The mixture should just hold when pinched together. Overmixing the dough will cause a tough crust.
- Seperate into 2 balls of dough and flatten into a disc. Wrap in plastic wrap and place one disc in the refrigerator for 30 minutes. Wrap the second disc in foil and freeze for another pie for up to 3 months.
- Once chilled, roll one disc of dough out on a floured surface to fit a 9 inch deep dish pie plate. Place in the pie plate and crimp the edges, as desired.
For the pumpkin layer:
- Whisk together all of the ingredients in a mixing bowl until well combined.
- Pour the pumpkin mixture into the prepared pie crust.
For the pecan layer:
- Whisk together everything but the pecans until well combined and smooth. Stir in the pecans.
- Pour the pecan mixture over the pumpkin layer.
To bake:
- Use a pie shield or foil to protect the edges of the pie crust from burning.
- Bake in a 350 degree preheated oven for 50 minutes or until a knife inserted near the center comes out clean.
- Let cool on the counter for one hour and then transfer to the refrigerator to chill for 3 hours or until cold.
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