Pumpkin Pecan Pie
Two fillings baked into one crust: a lightly spiced pumpkin layer on the bottom and a sweet, buttery pecan layer on top, finished with a bourbon-spiked whipped cream.
Servings: 12 Slices
Ingredients
Pie Crust
Pumpkin Filling
- 1 large egg
- 1 cup pumpkin puree not pumpkin pie mix
- ⅓ cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 pinch salt
Pecan Filling
- 2 large eggs
- ⅔ cup light corn syrup
- ⅔ cup granulated sugar
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla
- 1 ½ cups pecan halves lightly toasted
Bourbon Whipped Cream
- 1 ½ cups heavy cream
- 2 tablespoons maple syrup
- 2 tablespoons bourbon or to taste
- ½ teaspoon vanilla extract
Instructions
- Heat oven to 350°F. Press pie crust into the bottom and sides of a 9-inch pie pan and flute or crimp the edges.
- Make the pumpkin filling: Whisk 1 egg in a medium bowl until lightly beaten. Add the pumpkin puree, sugar, pumpkin pie spice, and salt and whisk until smooth. Spread evenly into the pie crust.
- Make the pecan filling: Whisk 2 eggs in a separate medium bowl until lightly beaten. Add the corn syrup, sugar, melted butter, and vanilla and whisk until smooth. Stir in the pecan halves, then pour and spread the mixture evenly over the pumpkin layer.
- Bake for 1 hour until the filling is set and the crust is golden brown. If the crust browns too quickly, cover the edges with foil. Transfer to a cooling rack and cool completely.
- Make the whipped cream: Beat the heavy cream, maple syrup, bourbon, and vanilla extract in a large bowl on high speed until soft peaks form. Refrigerate until ready to serve, then spoon over pie slices just before serving.
Video
Notes
Yield: This recipe fills one standard 9-inch pie pan and cuts into 12 slices.
Technique: Do not pull the pie early. The pumpkin layer underneath stays soft even when fully baked, so judge doneness by the pecan layer on top — it should look set and not jiggle in the center when you nudge the pan.
Make Ahead: This pie is genuinely better made a day ahead. Bake it completely, cool it to room temperature, then refrigerate overnight. The filling sets up more cleanly and the slices hold their shape much better the next day.
Storage: Once completely cool, cover loosely with plastic wrap or foil and refrigerate for up to 4 days. To freeze, wrap tightly and freeze for up to 1 month, then thaw overnight in the refrigerator before serving. Do not freeze with the whipped cream.
Technique: Do not pull the pie early. The pumpkin layer underneath stays soft even when fully baked, so judge doneness by the pecan layer on top — it should look set and not jiggle in the center when you nudge the pan.
Make Ahead: This pie is genuinely better made a day ahead. Bake it completely, cool it to room temperature, then refrigerate overnight. The filling sets up more cleanly and the slices hold their shape much better the next day.
Storage: Once completely cool, cover loosely with plastic wrap or foil and refrigerate for up to 4 days. To freeze, wrap tightly and freeze for up to 1 month, then thaw overnight in the refrigerator before serving. Do not freeze with the whipped cream.
Nutrition
Serving: 12g | Calories: 428kcal | Carbohydrates: 45g | Protein: 5g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 101mg | Potassium: 163mg | Fiber: 2g | Sugar: 35g | Vitamin A: 3748IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg