Pecan Pumpkin Pie
This Pecan Pumpkin Pie brings together the best of both worlds—rich, creamy pumpkin pie and the sweet, nutty crunch of pecan pie. The combination of flavors makes it an irresistible treat.
With a buttery, flaky crust and a filling that blends warm spices, pumpkin puree, and sweetened condensed milk, this pie delivers comfort and satisfaction in every bite.
Topped with a luscious pecan mixture, this pie is perfect for fall gatherings or holiday celebrations. It’s a dessert that will surely impress both traditionalists and those looking for something a little different.
Pecan Pumpkin Pie Ingredients
The foundation of this Pecan Pumpkin Pie begins with rich, velvety pumpkin puree, offering a smooth texture and earthy sweetness that complements the warm spices.
The balance of cinnamon, nutmeg, and ginger infuses the filling with an aromatic depth, while a pinch of salt enhances the overall flavor profile.
Sweetened condensed milk adds a creamy richness, blending perfectly with the eggs to create a luscious, custard-like filling, while the butter provides the pie crust with its essential flakiness.
Topping it all off, the pecans bring a crunchy texture and nutty sweetness, while a hint of orange zest adds a bright, citrusy contrast to the deep, comforting flavors of the pie.
Pecan Pumpkin Pie Recipe Tips
- Perfecting the Pie Crust
To ensure a flaky, golden-brown crust, make sure your pie crust is chilled before adding the filling. If you’re using a store-bought crust, it’s a good idea to pre-bake it for 5-10 minutes at 450°F to avoid a soggy bottom. You can also use a pie crust shield or aluminum foil around the edges to prevent over-browning. - Balancing the Spices
The combination of cinnamon, nutmeg, and ginger creates a warm, comforting flavor, but feel free to adjust the spice levels according to your preferences. If you enjoy a bolder flavor, increase the cinnamon or add a dash of cloves for an extra depth of warmth. - Achieving the Perfect Texture
For the smoothest filling, make sure to thoroughly blend the pumpkin puree and sweetened condensed milk. Using a hand mixer or whisk ensures there are no lumps, resulting in a creamy, custard-like consistency. Don’t overbake the pie—once the filling is set and no longer jiggles, it’s ready to come out of the oven.
What to Serve with Pecan Pumpkin Pie
- Whipped Cream
A dollop of freshly whipped cream is the perfect complement to the richness of pecan pumpkin pie. Its light, airy texture provides a contrast to the dense filling, while its subtle sweetness doesn’t overpower the pie’s flavors. You can even flavor the cream with a touch of vanilla or cinnamon for extra flair. - Vanilla Ice Cream
Serve this pecan pumpkin pie with a scoop of creamy vanilla ice cream for a dessert that’s truly indulgent. The cool, creamy ice cream contrasts nicely with the warm, spiced pie, creating a comforting and satisfying treat. - Autumn-Spiced Coffee
Pair your pie with a warm cup of autumn-spiced coffee for a cozy and flavorful combination. The earthy notes of cinnamon and nutmeg in the coffee will enhance the spiced filling of the pie, creating a perfect autumn-themed dessert experience.
FAQ
- Can I make this pie ahead of time?
Yes, you can make this pie up to 2 days in advance. After baking, let it cool completely, then cover and refrigerate. This allows the flavors to meld and the pie to set perfectly. Just be sure to bring it to room temperature before serving, or warm it in the oven for a few minutes. - Can I use a homemade pie crust?
Absolutely! A homemade pie crust will add an extra layer of flavor and flakiness to the pie. Just be sure to chill the dough before rolling it out, and follow the same directions for pre-baking the crust if needed. - How do I store leftovers?
Leftover pie can be stored in the refrigerator for up to 3 days. Cover it with plastic wrap or store it in an airtight container to keep it fresh. You can also freeze leftovers for up to a month. Just be sure to thaw it in the fridge before serving. - Can I use fresh pumpkin puree instead of canned?
Yes, you can use fresh pumpkin puree. Make sure to cook the pumpkin thoroughly, then puree it in a food processor until smooth. The texture may vary slightly, but the flavor will be just as delicious.
Pecan Pumpkin Pie
Ingredients
- 2 large eggs
- ½ cup white sugar
- ½ cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 2 cups solid-pack pumpkin puree
- 1 14 ounce can sweetened condensed milk
- 1 pie crust
- 2 tablespoons butter softened
- 1 tablespoon orange zest
- ¼ cup packed brown sugar
- ¾ cup pecan halves
Instructions
- Begin by preheating your oven to 450°F (230°C).
- In a large mixing bowl, whisk together the eggs, both sugars, flour, spices, and salt until well incorporated. Gradually fold in the pumpkin puree, then slowly add the sweetened condensed milk, mixing until smooth. Pour the mixture into the prepared pie crust.
- Bake the pie in the preheated oven for 10 minutes. While the pie bakes, prepare the topping by combining the softened butter, orange zest, brown sugar, and pecan halves in a bowl.
- After 10 minutes, reduce the oven temperature to 350°F (175°C) and continue baking the pie for an additional 40 to 50 minutes, or until the filling is fully set. Ten minutes before the pie is done, evenly distribute the pecan topping over the filling. Finish baking until golden and set.
