Pumpkin Pecan Pie

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With a crunchy pecan topping and spiced pumpkin filling a pie crust, this Pumpkin Pecan Pie is a mash-up of two classic pies. It offers the perfect combination of textures, sweet and perfectly spiced, and is sure to disappear quickly.

Pumpkin pecan pie slice on a plate.

The Best Pumpkin Pecan Pie Recipe

Can’t decide between pumpkin pie and pecan pie? Why not both? That’s exactly what you can do with this pumpkin pecan pie recipe!

This pie begins with a typical pumpkin pie base in your favorite pie crust. Then it’s topped with chopped pecans and baked to perfection. The end result is the perfect combination of pumpkin pie and pecan pie.

It takes just a few steps and a few minutes of prep time to prepare but it’s a guaranteed hit at your next holiday dinner.

For more irresistible pumpkin desserts, try my pumpkin pie bars and pumpkin brownies.

Why You’ll Love This Pecan Pumpkin Pie

Don’t be surprised when this pumpkin pecan pie is one of the first desserts to disappear!

  • Irresistible crunchy pecan topping. As much as I love the spiced pumpkin filling, the pecan topping is truly the star of this pie.
  • Two pies in one. This pumpkin pecan pie blends the flavors of the two pies so well. Plus it saves on time when you can bake one pie instead of two!
  • Perfect for the holidays. This pie pleases both the pumpkin-lovers and the pecan-lovers so there’s truly no way to go wrong with serving this pie.

Key Ingredients You’ll Need

This pumpkin pecan pie recipe is made with the typical ingredients from both pie recipes. See the recipe card below for exact measurements.

  • Premade pie crust: You can use my Homemade Pie Crust recipe or use a store bought pie crust.
  • Sweeteners: I use brown sugar to add a rich flavor to the dessert along with dark corn syrup.
  • Spices: I use a combination of salt and cinnamon to bring out and add more flavor along with some vanilla extract. You can replace the cinnamon with pumpkin pie spice as well.
  • Pumpkin: I prefer using canned pumpkin. Do not use pumpkin pie filling.
  • Pecans: I coarsely chop the pecans to add on top for a crunchy texture along with some sweet whipped cream.

The Easiest Way To Cut Pecans

Pecans can be a little tricky to cut. I hate when the pecan goes flying off the cutting board. It can also be time-consuming to cut each one at a time. I learned a trick some time ago and it is the only way I cut them now.

To cut pecans without having them fly off the cutting board, put them into a bowl and use a pasty cutter. Since pecans are a softer nut, this works really great and keeps all of them in the bowl.

How To Make Pumpkin Pecan Pie

This pecan pumpkin pie is surprisingly easy to make in just a few steps. Definitely one of the easier holiday pies out there!

  • Make the batter. Add the brown sugar, cinnamon, and salt into a large mixing bowl and combine. Pour in the pumpkin puree, eggs, corn syrup, and vanilla and combine. Spoon the pumpkin filling mixture into the 9-inch pie shell.
  • Top with pecans. Chop the pecans and sprinkle on top of the pie. Put some of the pecan halves around the edge.
  • Bake the pie. Set in the oven for 15 minutes at 425 degrees. Turn it down to 350 degrees and bake for an additional 25 minutes or until a knife comes out clean. Allow it to cool before adding whipped cream and serve. Enjoy!

Tips for Success

Here are a few things to keep in mind when making this pecan pumpkin pie.

  • Do not open the oven. When you drop the temperature down, avoid opening the oven. This can let out too much air and cause the pie to crack.
  • Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced, which is not what you want for this recipe.
  • How do I know when this pie is done? You can tell your pumpkin pecan pie is finished baking when a knife comes out clean (but still moist) or the internal temperature reaches 170F.
Pumpkin pecan pie on a round plate.

Serving Suggestions

You can serve your pumpkin pecan pie warm or at room temperature. I like to add a nice dollop of Cool Whip or homemade whipped cream. A scoop of vanilla ice cream would be lovely as well.

This pumpkin pecan pie will make the perfect addition to any holiday table. We serve it for every Thanksgiving and it’s always a hit!

Proper Storage

  • Fridge. To store the pumpkin pecan pie, you will need to wait until the pie is cooled completely. Cover the pie with plastic wrap and store it in the fridge. The pie will last for 3-4 days.
  • Reheat. If you like your pie warm, you can reheat before serving. You can reheat individual servings in the microwave.
The pumpkin pecan pie slice.

More Pumpkin Recipes

Pumpkin Pecan Pie feature
5 from 2 votes

Pumpkin Pecan Pie

With a crunchy pecan topping and spiced pumpkin filling a pie crust, this Pumpkin Pecan Pie is a mash-up of two classic pies. It offers the perfect combination of creamy and crunchy, sweet and spiced, and is sure to disappear quickly.
Servings: 8 slices
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes



  • In a large mixing bowl, combine brown sugar, cinnamon and salt.
  • Add pumpkin, eggs, corn syrup and vanilla; beat well.
  • Pour into the pastry shell.
  • Sprinkle with chopped pecans.
  • Place pecan halves around the outer edge of filling.
  • Bake at 425 degrees for 15 minutes.
  • Reduce the heat to 350 degrees and then bake 25 more minutes or until a knife inserted near the center comes out clean.
  • Cool and serve with whipped cream if desired.

Last Step:

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Serving: 8g | Calories: 367kcal | Carbohydrates: 52g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 223mg | Potassium: 200mg | Fiber: 3g | Sugar: 38g | Vitamin A: 4855IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg


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