This Pumpkin Pecan Pie combines two favorites into one delicious dessert. Perfect for a holiday dinner, but simple enough to make any time the urge hits.
Pumpkin pie has long been a favorite of mine, but I tend to be pretty picky about it.
Homemade or bust for me! Although, Imma be honest – homemade to me means the recipe from the back of the Libby’s can. It just makes the best pie!
We doctored things up this time around to make a mash up of pumpkin and pecan pie. Two pies, all in one crust!
This pumpkin pecan pie is quite simple considering it’s two separate fillings, but oh man – everyone just raves about it!
This is a huge hit at holiday dinners. Everyone is always struggling to decide which piece of pie to start with and this helps, because you’re basically getting two pies in every bite!
👩🍳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.
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.
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
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 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.
- 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.