Go Back
+ servings
Print Recipe
No ratings yet

Pumpkin Pie ingredients

If you love pumpkin pie, you are going to absolutely love this amazing twist. Combining a classic pumpkin pie and pecans, this Pumpkin Pecan Pie is going to be the star of your fall desserts. One bite of this incredible pie and you will want to make it all year long. 
Prep Time28 mins
Cook Time2 hrs 25 mins
Total Time2 hrs 53 mins
Course: pie
Cuisine: American
Keyword: Pumpkin Pecan Pie Recipe
Servings: 8
Author: Jill


  • 2 large eggs
  • 1 - 15 oz Can of Pumpkin Puree
  • 1 C evaporated milk
  • 14 ounces sweetened condensed milk
  • 1/2 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves

Pecan Pie topping ingredients:

  • 1/4 C sugar
  • 1/4 C brown sugar
  • 2 tbsp cornstarch
  • 3/4 C light corn syrup
  • 4 tbsp unsalted butter, melted
  • 1/2 tsp kosher salt
  • 2 large eggs, lightly beaten
  • 1 1/2 C Chopped Pecans
  • 1 tsp pure vanilla extract


  • Preheat oven to 425 degrees and place the pie dish onto a cookie sheet
  • Using a large bowl, whisk together the eggs until whisked
  • Whisk in the pumpkin, evaporated milk, sweetened condensed milk, salt, and spices until combined
  • Pour pie mixture into the pie crust
  • Bake for 15 minutes, then turn the oven down to 350F and bake for another 50-60 minutes, or until set around the edges and a knife inserted near the center comes out clean
  • Allow to cool to room temperature before placing into the fridge overnight

Pecan Pie Topping Directions:

  • Using a medium saucepan stir together all filling ingredients EXCEPT pecans and vanilla.
  • Bring to a boil.
  • Remove from heat and stir in pecans and vanilla.
  • Pour into a bowl.
  • Let mixture cool on the counter for 10 minutes and then refrigerate for 1 hour
  • Once the mixture is thick and the pie has cooled completely and set, scoop the pecan pie mixture onto the top of the pie
  • Sprinkle some more chopped pecans on top
  • Cut and enjoy!