Pecan Pumpkin Pie

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

Perfect Pumpkin Pecan Pie slice on plate

Pumpkin Pecan Pie

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 recipe and is then topped with my favorite pecan pie recipe!  The result is a simply perfect Pecan Pumpkin Pie!

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

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Perfect Pumpkin Pecan Pie with a slice out of it and a pumpkin in the background

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Perfect Pumpkin Pecan Pie slice on plate
5 from 4 votes
Review Recipe

Pecan Pumpkin Pie

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8
This Pumpkin Pecan Pie starts as a delicious pumpkin pie, and is then topped off with my favorite pecan pie recipe! The result is the perfect ending to any meal!!


  • 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 ⅓ cup brown sugar
  • cup melted butter
  • 2 eggs
  • 2 egg yolks
  • 2 tablespoons flour
  • 1 teaspoon vanilla extract
  • 1 ½ cups chopped pecans

Follow Spend with Pennies on Pinterest


  • Preheat oven to 400°F.
  • Combine pumpkin, 3 egg yolks, 1 egg, sweetened condensed milk and pumpkin pie spice.
  • In a separate bowl, combine brown sugar, melted butter, 2 eggs, 2 egg yolks, flour, vanilla and pecans. Set aside.
  • Divide the pumpkin mixture evenly between the two pie shells and place in the oven for 15 minutes.
  • Remove from the oven and gently spoon the pecan filling over top of the pumpkin (do not pour it) dividing between the two pies.
  • 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.

Nutrition Information

Calories: 767, Carbohydrates: 71g, Protein: 9g, Fat: 51g, Saturated Fat: 17g, Cholesterol: 224mg, Sodium: 376mg, Potassium: 333mg, Fiber: 4g, Sugar: 38g, Vitamin A: 9010IU, Vitamin C: 2.5mg, Calcium: 100mg, Iron: 3.5mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Dessert
Cuisine American


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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!

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    1. Hi Heahter, I would pop in the fridge if making in advance and bring out in time to let it come back to room temperature before serving.

  1. 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?

  2. 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.