Pecan Pumpkin Pie

Can’t decide between pecan and pumpkin pie? Get the best of both with this delicious pumpkin pecan pie recipe. Start with our tasty Flaky Pie Dough recipe (or use your favorite store-bought variety), then add a layer of creamy pumpkin pie filling. Top it off with a sweet and crunchy pecan topping for the ultimate Thanksgiving dessert! Serve with a dollop of fresh whipped cream for the perfect finishing touch.

Prep25 min
Total Time1 hr 30 min
Skill LevelBeginner

Amount8 servings

Ingredients & Tools
Instructions

Instructions

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Preheat oven to 425°F.
Line a large cookie sheet with aluminum foil and place in oven (this will help with any dripping and ensure the bottom of pie is cooked evenly).
Gently unroll pie crust over the opening of a 9in. pie pan.
Press pie crust into the bottom and up the sides of pie pan; flute edge as desired.
Prepare Pumpkin Pie Filling. In a large bowl, whisk together the pumpkin, sugar, cream, eggs, cinnamon, pumpkin pie spice and salt. Pour filling into prepared pie shell.
Prepare Pecan Topping. In a large bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, vanilla and salt. Stir in chopped pecans.
Gently spoon pecan topping evenly on top of pumpkin pie filling.
Remove cookie sheet from oven and place pie pan on the prepared cookie sheet. Now place in the oven and bake for 10 minutes.
Reduce oven temperature to 350?F and continue baking for 55-66 minutes longer or until outside of pie is well browned and center jiggles only slightly.
Remove pie from oven and cool completely before cutting and serving.