Description
Can’t pick between pumpkin pie and pecan pie? You don’t have to. This layered beauty stacks creamy spiced pumpkin on the bottom and a rich, caramel-like pecan topping over it. One crust. Two classic flavors. Zero regrets. It’s the kind of dessert that earns a permanent spot on your holiday table—and yes, you can bake it ahead of time. Add whipped cream or a scoop of vanilla ice cream and call it a win.
Ingredients
Scale
Crust
- 1 (9-inch) frozen deep-dish pie crust (No need to thaw before baking.)
Pumpkin Base
- 1 cup pure pumpkin puree
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon pumpkin pie spice
Pecan Topping
- ⅔ cup light corn syrup
- ½ cup granulated sugar
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- 1⅓ cups chopped pecans
Instructions
- Preheat the Oven
- Set your oven to 350°F.
- Prepare the Pumpkin Layer
- In a medium mixing bowl, combine the pumpkin puree, sugar, egg, and pumpkin pie spice. Stir until smooth and fully blended.
- Spread this mixture evenly into the bottom of the frozen pie shell.
- Make the Pecan Layer
- In another bowl, whisk together the corn syrup, sugar, eggs, melted butter, and vanilla until well combined. Fold in the chopped pecans.
- Carefully spoon the pecan mixture over the pumpkin layer. Do not stir—just let it settle naturally on top.
- Bake
- Place the pie in the oven and bake for 50 to 55 minutes. The pie is done when a knife inserted near the center comes out clean.
- If the crust edges start browning too quickly, loosely cover them with foil.
- Cool Completely
- Transfer the pie to a wire rack and allow it to cool fully before slicing. This step helps the layers set properly.
Notes
Helpful Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling. The filling already contains sugar and spices and will throw off the flavor balance.
- Chopped pecans work best. Pecan halves tend to brown too much before the center finishes baking.
- A graham cracker crust can replace the traditional pastry crust if you prefer.
- Store leftovers in the refrigerator for 3 to 4 days.
- To freeze: Bake and cool completely, wrap tightly in plastic wrap, and freeze. Thaw at room temperature several hours before serving.
Homemade Pumpkin Pie Spice (Optional)
- If you don’t have pumpkin pie spice on hand, mix your own:
- 4 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- ½ teaspoon ground nutmeg
- Stir together and store in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner