This pumpkin pecan pie adds a nutty twist to the classic dessert pie. Why make pecan and pumpkin pie separately when you can combine both elements into one delicious treat? Enjoy the luscious creamy filling with crunchy pecan praline topping baked in a buttery flaky crust. The praline topping comes out with a buttery pecan glaze that bursts warm and sweet flavors in the mouth. Complete your Thanksgiving dinner with a hot cup of spiced tea.
Tips on Making Pumpkin Pecan Pie
It pays to have a good pumpkin pie recipe that you can easily pull out and whip up for the holidays. That’s why we crafted this easy-to-follow and fuss-free recipe. Plus, we have some useful tips on making it to ensure that you achieve perfect results every time. Check these out:
- Bake the pie at the lowest rack during the first half of the baking time so that the crust firms up and seals all the filling in. This is one way to avoid having a soggy crust.
- Form a decorative crust topping by cutting the dough using a cookie cutter. Place the cut-outs on top of the chopped pecans. Alternatively, you can always simply top it with the classic whipped cream and powdered sugar.
- Avoid having burnt edges by using a pie crust shield. But if you don’t have one, you can take 3-inch aluminum foil strips and wrap it around the crust halfway through baking.
- For healthier options, you can substitute the evaporated milk with coconut cream to make it dairy free. You might also opt to use a wheat pie crust instead of a regular one.
- Don’t over bake the pie. If you’re wondering how to tell when pumpkin pie is done, the middle should jiggle slightly when shaken. It’ll continue to cook through the residual heat. Any more past that stage, it’ll crack. Anyway, if it happens, you can always cover the crack with whipped cream and still have a good-looking dessert.
How To Make Pumpkin Pecan Pie
This easy recipe for pumpkin pecan pie makes the most luscious pumpkin pie filling with the right amount of pie spice, sweet and crunchy pecan praline, and flaky pie crust to hold it all in.
Ingredients
- 3 large eggs, divided
- 16 oz pumpkin puree
- 12 oz evaporated milk, or coconut cream
- 1 cup dark brown sugar, packed, divided
- 2 tbsp light corn syrup, or maple syrup
- 2 tsp pumpkin pie spice
- ⅛ tsp ground black pepper
- 1 *pie crust, homemade or store bought, blind bake if homemade (see Recipe Notes for Recipe)
- 1½ cups pecans, chopped
- ¼ cup salted butter, melted
Instructions
- Preheat the oven to 375 degrees F.
- Prepare the pie crust according to the manufacturer's instructions. Partially blind bake it for 8 to 10 minutes if homemade.
- In a large bowl, whisk together 2 eggs, pumpkin, evaporated milk, ¾ cup brown sugar, ground black pepper, and pumpkin pie spice.
- Pour filling into the crust.
- Beat the remaining egg to create an egg wash. Brush the edges with it. Bake for 30 minutes on the low rack.
- In a small bowl, combine the remaining ¼ cup sugar, chopped pecans and melted butter. Crumble over the top of the partially baked pie.
- Bake for an additional 40 minutes on the middle rack, or until tested done. Let cool before serving.
- Serve and enjoy!
Recipe Notes
Check out this easy flaky pie crust recipe that works well for this pie!
Nutrition
- Sugar: 37g
- :
- Calcium: 180mg
- Calories: 499kcal
- Carbohydrates: 53g
- Cholesterol: 89mg
- Fat: 30g
- Fiber: 4g
- Iron: 2mg
- Monounsaturated Fat: 13g
- Polyunsaturated Fat: 5g
- Potassium: 407mg
- Protein: 9g
- Saturated Fat: 9g
- Sodium: 217mg
- Trans Fat: 1g
- Vitamin A: 9204IU
- Vitamin C: 4mg
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Frequently Asked Questions
Should I prebake my pie crust for pumpkin pecan pie?
Yes, the crust should be pre-baked. Blind baking prevents the crust from getting soggy and the filling to leak out. To do this, simply lay the pie dough onto the pie dish. Poke some holes using a fork, and then put a layer of parchment paper on top. Fill it with pie weights which could be small ceramic balls or any dry uncooked beans you have at home. Blind bake the crust in the middle rack of an oven preheated to 380 degrees F for 8 minutes. Let it cool before filling.
Does pumpkin pecan pie need to be refrigerated?
Yes, because it contains egg and milk. Any dish that contains egg and milk needs to be refrigerated to prevent them from going bad, which happens quickly if they are left at room temperature for a long time.
Can you freeze pumpkin pecan pie?
Yes, this pumpkin pecan pie freezes well. To do so, first, let the pie cool to room temperature. Wrap it with plastic wrap, making sure it is well-sealed without any holes. Then, wrap it with another layer of aluminum foil. It’ll stay good for 3 months. Thaw it in the fridge overnight before serving.
Conclusion
You don’t need to wait for fall to enjoy the best of the season. Enjoy this pumpkin pecan pie anytime of the year with just a few simple ingredients and easy steps! It’s creamy, crunchy, sweet, spicy, and flaky at the same time.Have your own special recipe to share? Submit Your Recipe Today!
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