Easy pumpkin pecan pie recipe 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.
Have you ever wanted to combine your two favorite holiday pies into ONE?? You can with our layered pumpkin pecan pie here. Yes, you can make totally and completely homemade by creating Candied Pecans on Stove Top, using store bought, whichever crust you’d like and we’ll explain all the possibilities here. (post may contain affiliate links present)
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
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.
- 1 egg
- Pumpkin puree
- 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 pecan topping, candied halves is best for this
- You’ll need a pie dish that is porcelain and reusable or you can buy one already in an aluminum foil throw away one
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.
Pecan Pie with Pumpkin
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.
- 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. We talk about How to Tell if a Pumpkin Pie is Done here. Remove, set on cooling rack and allow to cool for 30 minutes before slicing to firm up more.
Layered Pumpkin Pecan Pie
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.
First off you need to ensure that the 2 or 3 layers of ingredients are somewhat firm so one doesn’t mix into the other. For our pumpkin pie with pecan pie recipe here we do just that and it works quite well. If your top layer is heavier you may need to set the bottom one in the fridge or freezer first.
A simple 3 ingredient pie crust like we share here is easy to make. You can use refrigerated or frozen pie crusts too for an easy option. Since this is a dessert you want something with a butter base that isn’t too savory with the filling.
How to Save Leftover Pecan Pie
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.
- 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.
- 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.
- 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.
- Leftover pie can be enjoyed in various ways beyond simply reheating.
- Warm a slice and serve it with a scoop of vanilla ice cream for a delightful contrast of flavors and temperatures.
- Crumble what’s left and put into a dish with layers of whipped cream and crushed graham crackers for an elegant dessert parfait.
- Blend a with vanilla ice cream and a splash of milk for a unique milkshake experience.
- Enhance the flavor of your leftovers with creative toppings such as a drizzle of caramel sauce, a sprinkle of cinnamon, or a dollop of whipped cream.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
Pumpkin Pecan Pie Recipe
- 1 pie pan
- 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, or homemade. Preheat your oven to 350 degrees F.
- To make the pumpkin pie 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, 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.