Easy Pumpkin Pie with Pecan Topping

Easy pumpkin pie with pecan topping recipe without condensed milk is here for Thanksgiving! With canned or homemade pressure cooker pumpkin puree and candied nuts you can make this from scratch dessert yourself this week. A favorite treat from Grandmas recipe we are here to share with you.

Pecan Pumpkin Pie Recipe

Ok so like I said you can go the cheater way on this for some of it or go all out and make completely from scratch, let’s go over a few of the possibilities from the beginning shall we?? On the bottom you can just thaw refrigerated crust if you’d like, no big deal. I do have an easy 3 Ingredient Pie Crust without Food Processor you can make though that I’d recommend.

I have a few possibilities in there from making one with Bisquick, to just butter and flour basics and a pour on top version that wouldn’t be right for this one. Great information to keep on hand though for all your baking needs this season. Another option is with graham crackers like our Pumpkin Custard Pie.

Pumpkin Pie with Pecans Ingredients

• Pumpkin puree
• 1 egg
• 1/3 c sugar
• Pumpkin pie spice
• 2 room temperature eggs is best if possible
• Light corn syrup
• 1/2 c sugar
• 3 tbsp butter unsalted, melted
• 1/2 tsp vanilla
• 1 c pecans topping, candied halves is best for this
• You’ll need a refrigerated pie crust and pie dish that is porcelain and reusable or you can buy one already in an aluminum foil throw away one

Crustless Pumpkin Pie with Pecans

And we already discussed whatever type of regular or deep dish pie crust you’d like as far as that goes, so that is up to you. You only need 1 on the bottom since the top layer is coated with nuts. Your pecan layer will be on top obviously, not the other way around. Or make as a Pumpkin Pie Crustless without the outsides at all.

Air Fryer Pumpkin Pecan Pie

I am sure you have made the classic filling using the directions on the back of that orange can. Whether you make a large one or mini Air Fryer Pumpkin Pie the insides are all made the same way basically. The only real variation is whether you add evaporated, condensed milk or leave it out entirely so it’s thicker like we did here.

If you have ever had both of these holiday pies you know that the texture is a bit different in each. Pecan is stickier and more dense whereas the bottom layer is a bit looser. To make sure they don’t meld together the pumpkin has less liquid in the batter so the top doesn’t sink thru. You will NOT make as directed on the back of the can if you want them one on top of the other.

How to Make Pumpkin Pie Recipe with Pecan Topping

• A frozen defrosted pie crust was used in a pie plate.
  • You could use a ready made refrigerated pie crust, thawed slightly, rolled out into a pie plate too
  • If you wanted to know How to Blind Bake Pie Crust first we have info on that too
• Preheat your oven to 350 degrees F.
• To make the pumpkin pie filling layer: In a mixing bowl, whisk together one large egg, canned pumpkin puree, 1/3 cup of granulated white sugar, and pumpkin pie spice until well combined.
• Spread this mixture evenly over the bottom of the pie crust.
• To make the pecan pie layer: In another bowl, whisk together 2 large eggs, light corn syrup, 1/2 cup granulated white sugar (or half brown sugar half white), melted unsalted butter, and vanilla extract.
• Stir in the pecan halves. Gently spoon the pecan mixture over the pumpkin layer in the pie crust.
• Place the pie in the preheated oven and bake until the filling is set, which should take about 50 minutes.
• Remove, set on cooling rack and allow to cool for 30 minutes before slicing to firm up more.

How to Tell if a Pumpkin Pie is Done

In this case it is harder to tell just by looking at it since the top has nuts on it but typically it should look set, lightly golden brown and not liquid in the middle. Once the very center looks firm you will want to pull it out and leave it in the pan while it cools on a rack. This added time will allow it to bake just a bit longer in the hot pan and continue to solidify before slicing.

What should I put on top of my pie?

Most people will choose either whipped cream or Cool Whip but there are other choices. You could sprinkle with chocolate shavings for another flavor twist or drizzle with a glaze to make it pretty.

In the summertime we have made this Layered Ice Cream Sundae Pie which is just so much fun. This is the same idea except it is less work since anything frozen just takes a lot of prep work and you have to work really fast to make it. Same idea though where you combine a few flavors one on top of the other for the ultimate bite of YUM.

How to Save Leftover Pecan Pie

1. Always allow it to cool completely before attempting to store it. This helps prevent condensation from forming inside the storage container, which could make the crust soggy.
2. If you plan to consume the leftovers within a day or two, it’s safe to store it at room temperature. Simply cover the pie loosely with aluminum foil or plastic wrap. Keep it away from direct sunlight and heat sources.
3. For longer storage, place the leftover pecan pie in an airtight container or wrap it tightly in plastic wrap. Store it in the refrigerator to maintain its freshness. The cold temperature helps preserve the pie and prevents the filling from spoiling.
4. If you don’t expect to consume the pie within a week or so, consider freezing it. Wrap the pie tightly in plastic wrap and then place it in a layer of aluminum foil to prevent freezer burn. Alternatively, slice the pie into individual portions before freezing for easier serving later on.

Leftover pecan pie doesn’t have to go to waste. By following proper storage techniques and getting creative with serving ideas, you can extend the enjoyment of this beloved dessert. Whether you’re savoring the classic flavor or transforming it into something new and exciting, your leftover pecan pie can continue to bring delight to your taste buds long after the initial feast.

Thawing Frozen Pecan Pie

If you’ve frozen the pie, thaw it in the refrigerator. This slow thawing process helps maintain the texture of the filling and prevents moisture from accumulating. Allow the pie to thaw for several hours or overnight before serving.

Reheating Leftover Pecan Pie

If you prefer it warm, you can reheat individual slices. Preheat the oven to around 325°F and place the slice on a baking sheet, with a drizzle of maple syrup to moisten it up. Heat it for about 10-15 minutes or until it’s heated through. Be cautious not to overheat, as excessive heat can cause the filling to become too runny.