Half pumpkin pie, half pecan pie, this Thanksgiving dessert is the best of both worlds. For something a little different, try making a Chocolate Pumpkin Pecan Pie by adding 1 cup of mini chocolate chips on top of the unbaked pie crust before filling the pie. Continue with the directions below, and top it all off with sweet whipped cream.
How To Make The Best Pumpkin Pecan Pie
- Roasted & Toasted Pecans: Pecan halves make the prettiest pie, but it's hard to cut through them and still have a good looking pie. Chop the pecans a few times after roasting for ease in slicing the finished pie. Roast the pecans first for the best flavor. Place whole or halved pecans on an ungreased sheet pan and toast in a 350 degree oven for 10-12 minutes, stirring a few times until light brown and fragrant. Likewise, the pecans can be toasted on the stove top in a dry saute pan on medium heat. Stir until toasted as above. Let cool and set aside.
- Pie Pans: Use a 9" deep dish pie pan, disposable aluminum pie pan, a pretty stoneware pie dish or Grandma's favorite pie tin, as long as it's deep.
- Pie Crust: Below is a recipe for the Best Ever Pie Crust, or use a favorite pie crust recipe.
- Mixer: A high-speed stand mixer is helpful, however this Pumpkin Pecan Pie can also be made with a hand-held mixer.
Pumpkin Pecan Pie Recipe
- 1 - 9 inch deep dish Best Flaky Pie Crust, unbaked
- 1 batch pumpkin pie filling, see recipe below
- 1 batch pecan pie filling, see recipe below
- Sweetened whipped cream, see recipe below
Pumpkin Pie Filling
- 1 cup pumpkin puree, canned or fresh
- 2/3 cup half and half
- 1/4 cup light brown sugar, packed
- 1/4 cup white sugar
- 2 large eggs
- 2 Tablespoons brandy or dark rum, optional
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
Pecan Pie Filling
- 1/2 cup light Karo corn syrup
- 1/3 cup light brown sugar, packed
- 1/4 cup butter, melted and cooled
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1 1/4 cups toasted pecan halves or pieces
How To Make Pumpkin Pecan Pie
- Preheat oven to 375 degrees F.
- Place rolled, crimped and unbaked deep dish pie crust on a baking sheet.
- In a large mixing bowl of a stand mixer, and using the whip attachment, combine pumpkin puree, half and half, brown sugar and white sugar, and whip on medium speed until blended. Scrape bowl. Add eggs, brandy or rum, vanilla, spices and salt, and whip again until well mixed.
- Pour pumpkin filling into the unbaked pie shell, and set aside.
- In the same mixing bowl, combine Karo syrup, brown sugar and melted butter. Whip on high speed until blended. Scrape bowl. Add eggs, vanilla, cinnamon and salt, and whip on high until light and creamy.
- Sprinkle toasted pecans evenly on top of the pumpkin pie filling.
- Gently pour pecan pie filling over the top, being careful not to disturb the pecans.
- Very carefully tap the pie dish on the counter a few times to evenly distribute the filling around the pecans and to get the pie to settle.
- Bake at 375 degrees for 50-60 minutes, or until pie has risen is is slightly puffy. This will settle as it cools.
- Remove from oven and cool completely before slicing with a serrated knife.
- Serves 8-12 depending on how large the slices are.
Sweetened Whipped Cream Recipe
- 2 cups cold heavy cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
How To Whip Cream
- Using a stand mixer or a hand-held mixer with a whip attachment, beat cream until almost stiff.
- Add powdered sugar and vanilla and beat until stiff peaks form.
- Refrigerate until ready to use.
Looking for More Thanksgiving Desserts?
Pumpkin Cheesecake Recipe with Gingersnap Crust - Recipe for Pumpkin Cheesecake baked on a molasses cookie crust with sour cream topping. Spicy, rich & creamy cheesecake tastes like Junior's Pumpkin Mousse Cheesecake.
Pumpkin Cake & Cupcake Recipe - Easy pumpkin cupcakes & cake with cinnamon cream cheese frosting. Nutmeg & ginger add a unique flavor. Use silicone pans and cupcake liners for quick clean-up!
Donna Diegel - Donna Diegel is an experienced baker and published author with more than 25 years of experience in the food industry.
