This Pumpkin Pecan Pie recipe combines two holiday favorites in one buttery crust, with spiced pumpkin filling, sweet pecan filling, and crunchy pecans in every slice.

Whole pumpkin pecan pie on a cream cake stand beside an amber mug and a pumpkin-themed towel. — *A favorite at our Thanksgiving table for about 15 years – Pumpkin Pecan Pie.*

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I’ve been making it for Thanksgiving for about 15 years, and it’s become a tradition at our holiday table. If you can’t decide between pumpkin pie and pecan pie, this Thanksgiving dessert gives you a little of both!

Why You’ll Love this Pumpkin Pecan Pie

Two favorites in one: Spiced pumpkin pie filling and sweet pecan pie come together in a buttery crust.
A Thanksgiving tradition: This pie has been a favorite at our holiday table for about 15 years, and it just might become a tradition at yours too!
Simple preparation: Mix the fillings in separate bowls, spoon them into the crust, and bake.
Make ahead: Since it needs to chill before serving, you can prepare it before your Thanksgiving dinner.

The Players for Pumpkin Pecan Pie

Ingredients:

Pie Crust – You’ll need one single pie crust for a 9-inch pie plate. I use my homemade all butter pie crust for this pecan pumpkin pie but feel free to use your favorite pie crust recipe or even store-bought pie crust!
Pumpkin Puree – Use pure pumpkin purée, not pumpkin pie filling, which already contains sugar and spices.
Sugar – Granulated white sugar sweetens both the pumpkin and pecan fillings.
Eggs – Use large eggs at room temperature to help both fillings set as the pie bakes.
Heavy Cream – Adds richness to the pumpkin filling.
Vanilla Extract – Use 100% pure vanilla extract to add warmth to both fillings.
Pumpkin Pie Spice – Gives the pumpkin filling its classic fall spice flavor.
Corn Syrup – Light corn syrup gives the filling its classic gooey pecan pie texture.
Pecans – For the crunchy pecan topping, use halved pecans.
Salt – Just a pinch of salt balances the sweetness and brings out the other flavors.

Tools:

9-inch Pie Pan – Grab your favorite pie dish. We’re fitting two Thanksgiving favorites into this one!
Rolling Pin – If you’re making your own pie crust, you’ll need a rolling pin for rolling out that buttery homemade crust.
Mixing Bowls – You’ll need two bowls, one for the pumpkin filling and another for the sweet pecan filling.
Wire Cooling Rack – Give your freshly baked pie a spot to cool before it heads into the fridge.

Slice of pumpkin pecan pie on a cream plate with a gold fork, with the remaining pie and an amber mug behind it. — *Spiced pumpkin filling and a sweet, crunchy pecan topping in every bite.*

How to Make Pumpkin Pecan Pie

Prepare the Pie Crust

Preheat your oven to 350°F. If you’re using my all butter pie crust, prepare the pie dough according to the recipe, then roll it out on a lightly floured surface.

Wooden rolling pin resting across flour-dusted pie dough on parchment paper. — *I roll my pie dough out on parchment paper so that I can easily transfer the dough to the pie dish.*

Unbaked pie crust with crimped edges fitted into a pie plate. — *I roll my pie dough out on parchment paper so that I can easily transfer the dough to the pie dish.*

Gently fit it into a 9-inch pie plate without stretching the dough, then trim and crimp the edges of the pie crust. A store-bought crust works too!

Mix the Pumpkin Filling

In a large bowl, whisk together the pumpkin purée, egg, sugar, heavy cream, vanilla extract, pumpkin pie spice, and salt until smooth.

Pumpkin purée in a clear glass mixing bowl. — *Start with pure pumpkin purée. Not pumpkin pie filling!*

Measuring cup of granulated sugar held above pumpkin purée and an egg in a glass bowl. — *Start with pure pumpkin purée. Not pumpkin pie filling!*

Mix the Pecan Pie Filling

In a separate bowl, whisk together the corn syrup, sugar, eggs, vanilla extract, and salt. Grab a spatula or wooden spoon and stir in the pecan halves. That’s all there is to the pecan pie filling!

Eggs, granulated sugar, and light corn syrup in a glass mixing bowl. — *To a separate bowl, add the corn syrup, sugar, and eggs.*

Vanilla extract bottle beside whisked pecan filling ingredients in a glass bowl. — *To a separate bowl, add the corn syrup, sugar, and eggs.*

Assemble the Pie

Pour the pumpkin filling into the unbaked pie dough. Then gently spoon the pecan filling over the pumpkin mixture, spreading the pecans evenly across the top of the pie.

Prepared pumpkin filling and pecan filling in separate bowls beside an unbaked pie crust. — *Both fillings are ready. Time to assemble!*

Smooth orange pumpkin filling spread inside an unbaked pie crust. — *Both fillings are ready. Time to assemble!*

The fillings will settle together as they bake, giving you a little of both flavors in each slice.

Bake and Cool

Bake for 65–70 minutes. The center should still have a slight jiggle when you gently move the pie plate. It will continue to set as it cools and firm up fully once chilled. If the crust starts browning too quickly, loosely cover the edges with foil or a pie shield.

Unbaked pumpkin pecan pie on a rimmed baking sheet inside the oven. — *Place the pie dish on a cookie sheet. Don’t mind my oven – I’m a baker, not a cleaner lol!*

Baked pumpkin pecan pie with browned pecans and a golden crust on a baking sheet. — *Place the pie dish on a cookie sheet. Don’t mind my oven – I’m a baker, not a cleaner lol!*

Place the baked pie on a wire rack and let it cool for 2 hours, then refrigerate until chilled for a few hours or overnight. When you’re ready to serve, add a dollop of whipped cream and enjoy!

Overhead view of pumpkin pecan pie with a slice removed and served on a cream plate beside a gold fork. — *A little pumpkin, a little pecan, and a slice worth saving room for!*

Tips for the Best Pumpkin Pecan Pie

Keep your crust cold. If the dough softens while you’re working with it, pop the prepared crust in the fridge while you mix the fillings.
Spoon gently. Gently spoon the pecan filling over the pumpkin mixture. The pecans will rise to the top as the pie bakes, creating a sweet, crunchy praline topping!
Spread out the pecans. Distribute them evenly across the top so every slice gets that little crunch.
Watch those crust edges. If they’re getting brown before the pie is finished baking, cover them with foil.
Give it time to chill. Let the pie cool on a wire rack for 2 hours or until cooled completely, then refrigerate until chilled. It’s tempting to sneak a slice, but chilling helps the filling firm up for easier slicing!

Overhead view of pumpkin pecan pie with a golden crust, rust gingham towel, amber mug, and fall flowers. — *Two Thanksgiving favorites tucked into one buttery crust!*

Make-Ahead and Storage Instructions

To Make Ahead:

Get a head start on the big day and make this Thanksgiving dessert ahead of time! Bake the pie 1–2 days ahead, let it cool on a wire rack for 1 hour, then refrigerate. Cover once chilled and keep refrigerated until serving.

To Store:

Cover leftover pie and refrigerate for up to 4 days. Keep whipped cream separate and add a dollop when you’re ready to enjoy another slice!

To Freeze and Thaw:

Let the pie cool and chill completely, then wrap tightly in plastic wrap followed by aluminum foil. Freeze for up to 2 months and thaw overnight in the refrigerator before serving. Save the whipped cream for serving day!

Pumpkin pecan pie slice and a forkful on a cream plate, with the remaining pie, amber mug, and fall flowers softly blurred behind. — *Grab a fork and settle in with a slice of this holiday favorite.*

Frequently Asked Questions

Can I use a store-bought pie crust?

Absolutely! I prefer my homemade all-butter crust, but you can use store-bought too. I’ll admit, I haven’t had the best luck with them. Mine always seem to shrink on me lol! You’ll need enough dough for one single-crust 9-inch pie.

Do I need to prebake the pie crust?

Nope! Both fillings go into the unbaked crust, and everything bakes together. No pie weights or extra baking step needed!

Will the pumpkin and pecan fillings stay in separate layers?

Don’t worry about getting distinct layers! The fillings settle together, while the pecans rise to the top and create a sweet, crunchy praline topping.

Can I use chopped pecans instead of pecan halves?

Yes! Chopped pecans work too. I love the look of pecan halves on top, but you can use whichever you have handy.

Should I serve pumpkin pecan pie warm or cold?

Chill the pie before slicing to help the filling firm up. We enjoy it chilled with a dollop of whipped cream or as is!

Close-up of pumpkin pecan pie showing the pumpkin filling, pecan topping, and buttery crust, with a gold fork alongside. — *Chill before slicing so that delicious filling has time to firm up.*

Pin it for Later!

Planning your Thanksgiving menu? Save this pumpkin pecan pie recipe to your favorite Pinterest board so it’s ready when the holiday baking begins!

Pumpkin pecan pie on a cream cake stand beside an amber mug and fall flowers, with text reading “Pumpkin Pecan Pie: A Thanksgiving Favorite!” — *Save this Pumpkin Pecan Pie Pin to Bake Later!*

Looking for more sweet treats and pie recipes?

Keep the holiday baking going with a few more of my favorites!

Overhead view of pumpkin pecan pie next to a cup of coffee and a serving utensil.

Pumpkin Pecan Pie Recipe (A Thanksgiving Favorite!)

This Pumpkin Pecan Pie recipe combines two holiday favorites in one buttery crust, with spiced pumpkin filling, sweet pecan filling, and crunchy pecans in every slice.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 5

Chill Time in Fridge 3

Total Time 4 20

Course Dessert

Servings 10 slices

Ingredients

For the crust

1 pie crust, homemade or store-bought 9-inch pie

Pumpkin Filling

1 1/4 cups pumpkin puree
1 egg
1/3 cup sugar
2 tbsp heavy cream
2 tsp vanilla extract
1 tsp pumpkin pie spice
1/8 tsp salt

Pecan Topping

1/2 cup light corn syrup
2/3 cup sugar
2 eggs
2 tsp vanilla extract
1/8 tsp salt
1 1/2 cups pecan halves

Instructions

Preheat the oven to 350°F. Roll out the prepared pie dough on a lightly floured surface. Gently fit it into a 9-inch pie plate without stretching, then trim and crimp the edges. Leave the crust unbaked.
In a large bowl, whisk together the pumpkin purée, egg, sugar, heavy cream, vanilla extract, pumpkin pie spice, and salt until smooth.
In a separate bowl, whisk together the corn syrup, sugar, eggs, vanilla extract, and salt. Stir in the pecan halves.
Pour the pumpkin mixture into the prepared crust and spread evenly. Gently spoon the pecan filling over the pumpkin mixture, distributing the pecans across the top. Don’t worry if some sink into the filling.
Place the pie plate on a rimmed baking sheet. Bake for 65–70 minutes, until the edges are set and the center still has a slight jiggle rather than a liquid slosh. If the crust browns too quickly, cover the edges with foil or a pie shield. The filling will continue to firm up as it cools.
Let the pie cool on a wire rack for 2 hours, then refrigerate until fully chilled and firm. Slice and serve with whipped cream, if desired.

Notes

Crust preparation: The prep time assumes your pie dough is already made and chilled. Allow additional time if preparing homemade dough from scratch.

Make ahead: Bake 1–2 days before serving. Cool as directed, refrigerate, and cover once chilled.

Storage: Cover and refrigerate for up to 4 days.

Freezing: Wrap the chilled pie tightly in plastic wrap and aluminum foil. Freeze for up to 2 months, then thaw overnight in the refrigerator. Add whipped cream just before serving.

Acts 20:35 - "In everything I did, I showed you that by this kind of hard work we must help the weak, remembering the words the Lord Jesus himself said: ‘It is more blessed to give than to receive.’”