Pecan Pumpkin Pie

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Pecan Pumpkin Pie! Why choose? Have both pecan pie and pumpkin pie as the perfect ending to any meal!

How to Make Pecan Pumpkin Pie


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Fall feasts often end with pie!  The choice is usually pumpkin or pecan….  and finally, I thought…  Why Choose???  Why not have both!

This pie starts with a delicious pumpkin pie and is then topped with my favorite pecan pie recipe!  The result is the perfect ending to any meal!!

Keep in mind this is a large recipe and makes two deep dish pies!

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Pecan Pumpkin Pie! Why choose? Have both pecan pie and pumpkin pie as the perfect ending to any meal!

Pin it here

Pecan Pumpkin Pie

This pie starts with a delicious pumpkin pie and is then topped with my favorite pecan pie recipe!  The result is the perfect ending to any meal!!

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Ingredients:

  • 2 deep dish pie shells , unbaked
  • 15 oz canned pumpkin
  • 3 egg yolks
  • 1 whole egg
  • 1 can sweetened condensed milk (14oz)
  • 1 teaspoon pumpkin pie spice
  • 1 1/3 cup brown sugar
  • 2/3 cup melted butter
  • 2 eggs
  • 2 egg yolks
  • 2 tablespoons flour
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chopped pecans

Directions:

  1. Preheat oven to 400 degrees.
  2. Combine pumpkin, 3 egg yolks, 1 egg, sweetened condensed milk and pumpkin pie spice.
  3. In a separate bowl, combine brown sugar, melted butter, 2 eggs, 2 egg yolks, flour, vanilla, and pecans. Set aside.
  4. Divide the pumpkin mixture evenly between the two pie shells and place in the oven for 15 minutes.
  5. Remove from the oven and gently spoon the pecan filling over top of the pumpkin (do not pour it) dividing between the two pies.
  6. Cover the edges of the crust with foil or a pie crust shield. Reduce heat to 350 degrees and cook an additional 35-40 minutes or until set. Cool completely and top with whipped cream.

©Holly Nilsson for SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

 

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Holly

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

14 comments on “Pecan Pumpkin Pie”

  1. Just wondering if i can just use fresh pumpkin puree as i am in Australia and haven’t seen canned pumpkin??

  2. Best pumpkin pie recipe ever! My husband ate about half of one in one setting! Absolutely mouth watering! Thank you for sharing.

    Rating: 3
  3. Hello, this recipe looks wonderful! I’m looking forward to making it just need to reduce the recipe. If I want to make it for just one pie can I divide everything in half?

  4. Love the recipes…they are really excellent everyone I’ve done. Thank you guys….

  5. Do you use pumpkin pure or pumpkin pie filling?

  6. We love our pecans in the South this is a winner!

  7. I fell in love with this recipe I wanted to try it. I went out yesterday and bought all the ingredients and made it today. I have to say it came out beautifully. I just wish I would have purchased some whip cream which I totally forgot about lol. Can’t wait to try other recipes I’ve saved in my phone.

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