This dessert will be a big hit at Thanksgiving this year, so you might want to make two! Have you ever been forced to choose between a creamy slice of pumpkin pie and a gooey, crunchy slice of pecan pie? I certainly hope not; that sounds like a terrible choice to have to make! But just in case, I’ve created this recipe for Pumpkin Pecan Pie. It’s two pies in one, and it’s an impressive thanksgiving dessert. We’ll start with an all-butter pie crust (or you can use your own recipe), and bake it half-filled with pumpkin pie filling. When that’s done, we’ll finish filling the crust with pecan pie filling and bake the pie again to toast the nuts and marry the two layers together. If you only make one pie for thanksgiving this year, let it be this one! Although I highly recommend making at least two pies, and baking up a classic homemade Apple Pie too. Or you can try combining two different desserts. Pecan Pie Cheesecake and Pumpkin Pie Cheesecake will be delicious at Thanksgiving dinner.
Why You’ll Love This Recipe
Key Ingredients
Here’s what you need to make this Pumpkin Pecan Pie Recipe: Complete list of ingredients and amounts can be found in the recipe card below.
Pie Crust: I have a wonderful pie crust recipe that you should definitely try! You can of course make this pie with any pastry crust, including store-bought if that’s what you like. Egg Wash: The crust is parbaked before adding the pumpkin filling. A simple egg wash made from egg and a splash of water or milk helps to seal the crust so it stays as crisp as possible. Pumpkin Pie Filling: Just like a classic pumpkin pie recipe, the filling is a blend of pumpkin puree, dark brown sugar, eggs, cream, and spices. Pecan Topping: Mix chopped pecans, corn syrup, brown sugar, butter, vanilla extract, and a pinch of salt together to create a crunchy, caramelly pecan pie topping for pumpkin pie.
How To Make This Pumpkin Pecan Pie Recipe
Recipe Tips
Substitutions for Corn Syrup include maple syrup and honey. Using either of these will give the pecan topping an additional bit of flavor too! Instead of heavy cream and cornstarch, you can use 1 cup of evaporated milk instead. Either will work to thicken the pumpkin filling and make it creamy. Dark Brown Sugar makes this pie extra rich, but light brown sugar can also be used. Blind Baking is an important step that keeps your crust from getting soggy. Place your pie on a sheet pan before baking. This simple trick makes the pie much easier to move in and out of the oven and will prevent any spills.
How To Store Pumpkin Pecan Pie
It’s very unlikely that any of this pie will be left after Thanksgiving dinner, but you can store any leftovers in an airtight container in the fridge for up to three days.
How to Freeze
Once this pie is baked and cooled, it can be frozen for up to three months! Bake it in a disposable pan if you can, then wrap the entire pie with plastic wrap. Wrap it again with aluminum foil before placing in the freezer. When you want to thaw the pie, leave it wrapped and place it in the refrigerator overnight. You can also freeze this pie partially made. If you do it this way, the texture of the pecans will be crisp because you never froze the nuts. Follow the same instructions for wrapping and freezing, but do it before making and adding the pecan mixture. Before serving, thaw the partially baked pumpkin pie, mix the pecan topping fresh, and bake for 15 minutes to finish the dessert.
Make Pecan Pumpkin Pie for Thanksgiving
Be sure to check out all of my easy and delicious Thanksgiving Recipes while you’re planning for the big day. I have tips and tricks for making everything you need! Start with the perfect roast turkey, then choose from classic and unique thanksgiving side dishes, and many more thanksgiving dessert ideas. Pecan Pumpkin Pie is truly the best pie you’ll have this Thanksgiving. Everyone will love the creativity and flavor of this two-for-one dessert! Be sure to Pin this recipe so you can find it again next year. © Little Sunny Kitchen
