This pumpkin pecan pie recipe is for those who love both pumpkin and pecan pies and don’t want to choose! A gooey pecan pie layered on top of a creamy, spiced pumpkin pie, all baked in a flakey pie crust!

slices of pecan pumpkin pie on plates

mixing ingredients in a bowl
pouring filling into the pie crust

See, I love my darling husband more than words can say. But in our six-going-on-seven years of marriage, we have oft run into the roadblock that is known as Indecisiveness. As in, we can hardly ever decide on a paint color we both like. Or, we can’t decide on what movie to go see at the theater. Or, we can’t decide between Chipotle or Pizza Hut for dinner (I won’t admit how many times we’ve had that conversation, ahem). Or, we can’t decide what to name our child (Avery was literally the only name we both agreed on, and her middle name was basically a compromise).

pecan pumpkin pie on table
pecan pumpkin pie slices on plates

The same can be said for pie, or more specifically, the pie we wanted to have for our small Thanksgiving this year. Darling Husband has an aversion to apple pie (I KNOW, I can’t even), so that was out the window. And I like pecan pie, but I don’t love it — at least not on its own. I *am* however a huge fan of my pumpkin pie recipe. So that is how this pecan pumpkin pie came to be — equal parts pumpkin and pecan pie, equal parts easy, equal parts delicious.

The boozy maple whipped cream, however? That was agreed upon on all counts. The bourbon ties in extra nicely with my peach ice cream, so I’m going to serve it with a batch of that next time! I also might consider a dollop on pecan sticky buns transforming them from breakfast to dessert!

So if you’ve got any room left on your Thanksgiving dessert table for another treat (is this even a question?), or you and your loved one also suffer from extreme Indecisiveness, give this recipe a try. And never again settle for anything less in the pie department.

slice of pecan pumpkin pie on plate

*Good news! The turkey is thawing nicely and we have a healthy supply of white and red wine on hand. I know you were worried.

pecan pumpkin pie on plate

Pecan Pumpkin Pie

Author: Stephanie
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 3 hours 20 minutes
Yield: 12 Slices
Category: Dessert
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Description

This pecan pumpkin pie is for those who want both a slice of pecan pie and pumpkin pie, but don't want double the crust! Serve with a maple bourbon whipped cream!

Ingredients 
 

For the pie:

For the pumpkin filling:

For the pecan filling:

For the whipped cream:

Instructions 

  • Heat oven to 350 degrees F. Press pie crust into bottom and sides of 9-inch pie pan. Flute crust with fingers or press with fork tines.
  • Prepare pumpkin filling: In medium bowl, whisk 1 egg until lightly beaten. Add pumpkin, 1/3 cup sugar, pumpkin pie spice and salt. Whisk until smooth. Spread mixture evenly in pie crust.
  • Prepare pecan filling: In separate medium bowl, whisk 2 eggs until lightly beaten. Add corn syrup, sugar, butter and vanilla. Whisk until smooth. Stir in pecan halves. Pour and spread mixture evenly over top of pumpkin mixture in pie crust.
  • Bake 1 hour until filling is set and pie crust is golden brown (if browns too quickly, cover crust with foil). Set on cooling rack to cool completely.
  • Meanwhile, make whipped cream: In large bowl or bowl of stand mixer, beat all ingredients on high speed until soft peaks form. Store in the fridge until ready to serve. Spoon whipped cream over pie slices just before serving.

Notes

Yield: 1, 9-inch pie

Nutrition

Serving: 12gCalories: 383kcalCarbohydrates: 34gProtein: 4gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 80mgSodium: 98mgPotassium: 160mgFiber: 2gSugar: 24gVitamin A: 3740IUVitamin C: 1mgCalcium: 50mgIron: 1mg
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