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Pumpkin Pecan Pie

A classic two-layer pumpkin pecan pie — silky spiced pumpkin custard on the bottom, gooey maple-brown sugar pecan topping on top — baked in a flaky pie crust. Two Thanksgiving favorites in one slice.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 480 kcal

Ingredients
  

  • 1 unbaked 9-inch pie crust store-bought or homemade
  • 1 can pumpkin puree 15 oz, not pumpkin pie filling
  • 3/4 cup granulated sugar 150 g
  • 2 large eggs
  • 1 cup evaporated milk 240 ml
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon fine salt
  • 1 cup pecans 115 g, roughly chopped
  • 1/2 cup pecan halves 55 g, for the top
  • 1/2 cup packed light brown sugar 110 g
  • 1/3 cup pure maple syrup 80 ml
  • 3 tablespoons unsalted butter melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine salt

Instructions
 

  • Heat the oven to 350°F (175°C). Fit the pie crust into a 9-inch pie dish, crimp the edges, and prick the bottom all over with a fork. Line with parchment and pie weights or dried beans and blind-bake for 10 minutes. Remove the weights and parchment and set the crust aside.
  • Whisk the pumpkin puree, granulated sugar, eggs, evaporated milk, vanilla, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl until completely smooth.
  • Pour the pumpkin filling into the warm crust and smooth the top. Bake at 350°F (175°C) for 25 minutes, until the edges are just beginning to set.
  • While the pie bakes, whisk the brown sugar, maple syrup, melted butter, egg, vanilla, and salt in a medium bowl until smooth. Stir in the chopped pecans.
  • Carefully spoon the pecan mixture over the hot pumpkin layer and spread it gently to the edges. Arrange the pecan halves on top in a decorative pattern.
  • Return the pie to the oven and bake 25–30 minutes more, until the pecan topping is bubbling and golden and the center jiggles only slightly when you nudge the pan. The filling will firm up as it cools.
  • Cool the pie on a wire rack for at least 2 hours before slicing. Serve warm or at room temperature, with whipped cream or vanilla ice cream if you like.

Notes

  • Use pumpkin puree, not pumpkin pie filling — pie filling is pre-sweetened and pre-spiced and will make the custard layer too sweet and too soft.
  • Blind-baking the crust is the difference between a flaky bottom and a soggy one. Ten minutes with pie weights is all it takes.
  • Add the pecan topping halfway through the bake, not at the start — pecans added too early darken and turn bitter before the pumpkin layer is set.
  • The center should still jiggle slightly when the pie leaves the oven. It sets fully as it cools; baking until rock-firm cracks the custard and toughens the topping.
  • Cool at least 2 hours before slicing, or the pumpkin layer will slump. A hot, dry knife gives the cleanest slices.
Keyword pumpkin pecan pie