Name: Pumpkin Pecan Pie
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Ingredients: 1 pie crust (store-bought or homemade); 1 large egg; 1 cup canned pumpkin puree; 1/3 cup granulated white sugar; 1 teaspoon pumpkin pie spice; 2 large eggs; 2/3 cup light corn syrup; 1/2 cup granulated white sugar; 3 tablespoons unsalted butter (melted); 1/2 teaspoon vanilla extract; 1 cup pecan halves

This Pumpkin Pecan Pie combines two classic fall desserts in one easy pie! A creamy, warmly spiced pumpkin filling is topped with a sweet and gooey pecan pie layer packed with crunchy pecans, all baked together in a flaky pie crust. It's the perfect make-ahead dessert for Thanksgiving and fall gatherings.

Prep Time 25

Cook Time 50

Jump to Recipe

Can’t decide between pumpkin pie and pecan pie? This Pumpkin Pecan Pie gives you both in one cute little dessert package! It starts with a flaky pie crust and a creamy, spiced pumpkin layer that’s topped with a sweet, gooey pecan pie filling loaded with pecan halves.

A close-up of a Pecan Pie with one slice being lifted, showing a flaky crust and a rich filling topped with whole pecans—perfect for anyone deciding between classic Pumpkin Pie or nutty holiday treats.

I love that you can actually see the two layers when you cut into this pie. You get creamy pumpkin on the bottom and that classic sticky pecan filling on top, with plenty of crunchy pecans in every slice.

Why You’ll Love This Recipe

Two distinct layers
Warm pumpkin pie spices
Sweet, gooey pecan topping
No mixer required
Easy Thanksgiving and fall dessert

Why This Recipe Works

The pumpkin layer contains much less liquid than a traditional pumpkin pie filling. It’s made with pumpkin puree, one egg, sugar, and spices, so it’s thick enough to spread over the crust.

The looser pecan mixture is then gently spooned over the pumpkin filling rather than poured directly into the center. This is important! We want two distinct layers, after all.

As the pie bakes, the egg in each filling helps that layer set, leaving you with two different textures in every slice.

Ingredient Notes

Top-down view of labeled ingredients for pie, including pie crust, vanilla extract, pumpkin pie spice, granulated sugar, pumpkin puree, eggs, pecans, butter, and corn syrup on a white background—everything you need to make the perfect Pumpkin Pecan Pie.

See the recipe card at the bottom of the post for all ingredients and quantities.

Pumpkin Pie Spice – Pumpkin pie spice gives the pumpkin layer all those warm fall flavors without having to measure several individual spices.

Eggs – Use large eggs. They provide structure for both layers and help the fillings set as the pie bakes.

Light Corn Syrup – Corn syrup creates the sweet, gooey consistency you expect from pecan pie filling.

Butter – You can use salted or unsalted. Let it cool slightly before whisking it into the eggs, so you’re not accidentally cooking your eggs.

Pecans – I use pecan halves rather than chopped pecans. They give the top of the pie that classic pecan pie look and provide plenty of nutty crunch against the creamy pumpkin layer underneath.

Substitutions and Variations

Use a homemade pie crust! Store-bought is great in a pinch but nothing beats a delicious pie crust made from scratch.
Use chopped pcans instead of pecan halves. As someone that typically has chopped pecans on hand instead of pecan halves, this is totally acceptable.
Add extra spice! If you like a heavily spiced pumpkin pie, add a little extra cinnamon to the pumpkin layer.
Add a big dollop of homemade whipped cream to your slice of pumpkin pecan pie.

NOTE: This recipe has not been tested with other substitutions or variations

How to Make Pumpkin Pecan Pie

Unbaked pie crust with crimped edges in a glass pie dish, perfect for preparing a delicious Pumpkin Pecan Pie, placed on a white surface with baking ingredients nearby.

Step 1: Roll the pie dough into a 12-inch circle and transfer it to a 9-inch deep dish pie plate. Gently work it into the bottom and sides. Trim the excess, tuck the remaining overhang underneath, and crimp the edges.

A glass bowl of orange pumpkin pie filling being whisked, with a pie crust in a separate dish visible in the upper right corner—perfect for creating a classic pumpkin pie or adding a twist with pecan pie flavors.

Step 2: Whisk together the egg, pumpkin puree, sugar, and pumpkin pie spice.

Unbaked Pumpkin Pie filling spread evenly in a pie crust with fluted edges, ready to go in the oven—perfect for those who love the creamy richness of pumpkin desserts or crave classic holiday flavors like Pecan Pie.

Step 3: Spread the pumpkin filling evenly on top of the unbaked pie crust.

A metal whisk in a glass bowl with yellow liquid mixture, perfect for making pumpkin pie, with a bowl of pecans in the background on a white surface.

Step 4: In a separate bowl, whisk together the eggs, corn syrup, sugar, melted butter, and vanilla.

A clear bowl with pecan halves and a yellow liquid mixture, perfect for making Pumpkin Pie or Pecan Pie, being stirred with a white spatula on a white surface.

Step 5: Stir in the pecan halves.

Unbaked Pumpkin Pecan Pie with a crimped pastry crust, filled with whole pecans and a glossy pumpkin-infused syrup mixture, in a glass pie dish.

Step 6: Gently spoon the pecan mixture over the pumpkin filling, working your way across the surface so you don’t disturb the pumpkin layer underneath.

A baked pecan pie in a fluted crust sits on a clear glass pie dish, with a few pecan halves scattered on a white textured tablecloth, creating an inviting scene reminiscent of autumn gatherings and classic pumpkin pie desserts.

Step 7: Bake at 350 degrees F for about 50 minutes or until the filling is set. Cool before slicing and serving.

Tips for Best Results

Use pumpkin puree, not pumpkin pie filling. Double-check the can. You want plain pumpkin puree because we’re adding the sugar and spices ourselves.
Don’t stretch the pie dough. Stretching the dough can cause it to shrink as it bakes.
Use a deep-dish pie plate. There are two filling layers going into this pie, so stick with the deep-dish pie plate. No one wants any pecan pie spillage in their oven.
Spread the pumpkin layer evenly into the bottom of the pan and all the way to the edges.
Spoon the pecan filling. Don’t just dump all of the pecan mixture into the center of the pie.
Watch the crust! If the crust edges are browning too quickly, cover them with a pie crust protector or aluminum foil.
Let the pie cool completely. This allows the filling to set fully.

What to Serve with Pumpkin Pecan Pie

This pie already has a lot going on, so I like to keep the toppings simple. Homemade whipped cream is my first choice. Vanilla ice cream is also delicious.

For Thanksgiving, you can garnish the whipped cream with a sprinkle of cinnamon or pumpkin pie spice and a few toasted pecans.

How to Store and Freeze

Once the pie has completely cooled, cover it and store it in the refrigerator.

For serving, you can enjoy a slice chilled or let it sit out for 30ish minutes to take some of the chill off.

To freeze pumpkin pecan pie, let the baked pie cool completely. Wrap it tightly in 2 layers of plastic wrap followed by heavy-duty aluminum foil and freeze.

You can also freeze individual slices if you’d rather grab one piece at a time. Do this by placing them in a freezer container. Either way you choose to freeze this pie, it will last up to 2 to 3 months.

Thaw the pie overnight in the refrigerator before serving.