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I still remember the first time I tossed together this Pumpkin Pecan Pie on a crisp October afternoon. The leaves had just begun to blush orange, and I’d already inhaled three cinnamon doughnuts from the farmers market (oops!). I had a half-jar of homemade pumpkin puree in the fridge and a lonely bag of pecans whispering, “Let’s do something fun.” Fast forward a few hours, and I was sneaking bites of nutty streusel right off the baking sheet—totally guilt-free because, hello, it was all fall produce.
From that messy kitchen experiment blossomed one of my all-time favorite family-favorite desserts: part velvety pumpkin custard, part crunchy pecan pie dream. It’s cozy, it’s craveable, and it might just become the most requested slice at your holiday table (yes, really!). Whether you’re hosting Thanksgiving dinner or just need an excuse for a weekend kitchen adventure, this mash-up of spiced squash and maple-kissed pecans hits all the right nostalgic notes.
Why You’ll Love This Recipe
- Creamy meets crunchy: Smooth pumpkin filling topped with a buttery pecan streusel—texture heaven!
- Stress-free crust: Grab store-bought dough or roll your own; either way, it’s foolproof.
- Make-ahead magic: Bake a day early, chill it, and you’re golden for the big feast.
- Seasonal superfoods: Pumpkin brings fiber and beta-carotene, while pecans give heart-healthy fats.
- Customizable comfort: Easily adapt to gluten-free, dairy-free, or vegan diets.
- Bells and whistles optional: Drizzle with chocolate, swirl in bourbon, or keep it classic.
Ingredient Notes
- Pie Crust (9-inch): Homemade or store-bought—whatever floats your boat. Pepperidge Farm works great in a pinch. (No shame in reducing stress!)
- Pumpkin Puree (15 oz): Libby’s canned is super reliable. If you’re using fresh pumpkin, make sure to roast, puree, then simmer off extra water so it’s not soupy.
- Sugars: ⅔ cup granulated sugar keeps it sweet but balanced. Swap coconut sugar if you want a lower‐glycemic kick. And for the pecan topping, ½ cup packed light brown sugar for that caramel vibe.
- Eggs (3 total): Two for the pumpkin filling, one beaten for the pecan streusel. Room temperature is key—no one likes little scrambled bits in their custard.
- Dairy or Swap: ½ cup heavy cream or half-and-half gives richness. Greek yogurt can add a tangy twist (and lighten things up). For dairy-free, coconut milk/cream and coconut oil are your BFFs.
- Spices: 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, pinch of cloves. Freshly ground if you can—your kitchen will smell like a hug.
- Pecans (1 cup chopped): Raw or toasted. Toasting (350°F for 5–7 minutes) intensifies flavor—trust me, it’s worth the extra minute of oven time.
- Maple Syrup (2 tbsp): Or light corn syrup if that’s what’s lurking in your pantry.
- Vanilla Extract (1 tsp): The small stuff makes a huge difference in aroma and depth.
- Salt: ½ tsp kosher in the filling and a pinch in the topping to keep flavors bright.
Directions
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Prep the Crust: Preheat oven to 350°F (175°C). Gently press your pie crust into a 9-inch dish, crimp the edges, then pop it in the fridge for 10 minutes. Chilled dough = flaky crust (don’t skip this part!).
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Whisk the Pumpkin Filling: In a big bowl, whisk together pumpkin puree, sugar, eggs, salt, spices, cream, and vanilla until silky smooth. No lumps allowed—yes, you might have to whisk for a minute or two. Your future self will thank you.
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Make the Pecan Streusel: In another bowl, toss chopped pecans with brown sugar, melted butter (or coconut oil), maple syrup, beaten egg, and that pinch of salt. It’ll look glossy and sticky—exactly what we want for a nice crunch.
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Assemble & Swirl: Pour the pumpkin custard into your chilled crust, smoothing the top with a spatula. Then dollop spoonfuls of pecan mixture all over. Grab a skewer or knife tip and gently swirl to create pretty marbled patches of pecan caramel (no need to be perfect—rustic is charming).
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Bake: Slide the pie onto a rimmed baking sheet (catch those drips!). Bake for 50–60 minutes. Edges should be set; center will wiggle like jello. That jiggle = creamy filling (we’re after that silky texture!). If the crust browns too quickly, tent with foil after 30 minutes.
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Cool & Chill: Let the pie rest on a wire rack for 1 hour, then refrigerate for at least 2 hours (overnight is even better). This waiting game lets flavors meld and ensures clean slices—no one likes a messy wedge.
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Serve: Dip a sharp knife in hot water (wipe dry), slice into generous wedges, and garnish with extra pecan halves or a cloud of whipped cream. Cue applause—or at least some happy sighs.
Variations & Flavor Twists
- Maple-Bourbon Dream: Stir in 1 tbsp bourbon to the pecan mix and use pure maple syrup for a deeper, boozy note.
- Gluten-Free: Swap crust for almond‐oat flour blend—just press it into the pan and bake as usual.
- Vegan Style: Replace eggs with aquafaba and butter with coconut oil. Coconut whipped cream on top? Yes, please.
- Chocolate Lover’s Drizzle: Melt ¼ cup dark chocolate chips and zig-zag over cooled slices for an extra decadence (you’ll want to make a double batch of chocolate).
- Spice Level Up: Add ¼ tsp cardamom or a pinch of cayenne to both filling and topping for warmth and a tiny kick.
- Mini Tartlets: Divide into 4-inch pans for adorable individual servings—perfect for gifting or potlucks.
Storage & Reheating Tips
- Refrigerator: Cover and chill for up to 4 days. Keeping humidity low prevents a soggy bottom.
- Freezer: Wrap slices in plastic, then foil, and freeze up to 1 month. Thaw overnight in the fridge.
- To Reheat: Pop a slice in a 325°F oven for 8–10 minutes until just warmed through, or zap in the microwave for 15–20 seconds if you’re in a hurry (no judgment here!).
- Make-Ahead Hack: Assemble pie a day ahead, cover, keep it chilled, then bake the next afternoon. Holiday prep never looked so good.
Final Thoughts
There you have it—a cozy mash-up of comforting pumpkin custard and buttery pecan crunch that’ll have folks swooning. Trust me, once you taste that warm, cinnamon-kissed filling paired with a golden, crunchy top, you’ll be obsessed (in the best way possible). Give it a whirl, and let me know how it turns out in the comments below. Questions? Ideas? Huge pecan-pie fan? Drop me a line—I love hearing your kitchen stories. Happy baking, neighbor!
Pumpkin Pecan Pie
Ingredients
- Store-bought or homemade 9-inch pie crust
- 15 oz Pure pumpkin puree Libby’s or homemade; avoid pumpkin pie mix
- 2/3 cup Granulated sugar sub coconut sugar for lower glycemic
- 2 Large eggs, room temperature
- 1/2 cup Heavy cream or half-and-half swap Greek yogurt for tangy twist
- 1 cup Chopped pecans raw or toasted; plus extra for garnish
- 1/2 cup Light brown sugar, packed
- 2 tbsp Unsalted butter, melted or coconut oil for dairy-free
- 2 tbsp Pure maple syrup or light corn syrup
- Spices: ground cinnamon, ground ginger, ground nutmeg, ground cloves, pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Fit the pie crust into a 9-inch glass or ceramic pie dish; crimp the edges and chill in the fridge for 10 minutes—this keeps the crust flaky.
- In a large bowl, whisk pumpkin puree, sugar, eggs, salt, spices, cream, and vanilla until smooth. The mixture should be silky, with no lumps of cinnamon—freshly ground spices really shine here.
- Toss chopped pecans with brown sugar, melted butter, maple syrup, beaten egg, and salt in a medium bowl. It will look glossy and sticky—just right for a crunchy top.
- Pour the pumpkin filling into the chilled crust. Dollop the pecan mixture over the top in spoonfuls, then use a knife or skewer to swirl lightly, creating marbled patches of pecan caramel throughout.
- Place the pie on a baking sheet (to catch drips) and bake for 50–60 minutes. You want the edges set and the center to jiggle like gelatin—this ensures a creamy texture once cooled.
- Let the pie cool on a wire rack for 1 hour, then chill in the fridge for at least 2 hours (overnight is even better). This resting time lets flavors meld and guarantees clean slices.
- Slice with a sharp knife dipped in hot water (wipe clean between cuts), garnish with extra pecan halves or a dollop of whipped cream, and enjoy!
