Easy Pumpkin Pie with Pecan Topping

Close-up of a pecan pie with a slice being lifted, revealing its flaky crust and nutty, caramelized filling. This delightful treat brings to mind an easy pumpkin pie with pecan topping—a fusion of flavors perfect for any festive occasion.

5 from 1 vote

Easy Pumpkin Pie with Pecan Topping

Easy pumpkin pie with pecan topping without condensed milk is here for Thanksgiving! With pumpkin puree and candied nuts you can make this homemade from scratch dessert yourself

Prep Time15

Cook Time50

Course: Dessert

Cuisine: American

Keyword: pecan, pie, pumpkin

Servings:

Author: Justine

Equipment

1 pie pan
1 Bowl

Ingredients

1 refrigerated pie crust slightly thawed
1 egg
1 c pumpkin puree
1/3 c sugar
1 tsp pumpkin pie spice
2 eggs
2/3 c light corn syrup
1/2 c sugar
3 tbsp butter unsalted, melted
1/2 tsp vanilla
1 c pecan halves

Instructions

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.

Video

Nutrition