Hey there, fellow bakers!
Are you in the mood for something sweet and cozy? I’ve got a treat that’s perfect for fall (or any time of year, really).
Today, I’ll show you how to whip up a scrumptious pumpkin pecan pie.
It’s rich, creamy, and has that perfect crunch from the pecans.
Trust me, this pie will become your new favorite! Let’s dive in!
| Preparation Time | 20-30 minutes |
| Cooking Time | 75-90 minutes |
| Total Time | 95-120 minutes |
| Level of Difficulty | Medium |
Ingredients
For the crust:
- 1 unbaked 9-inch pie crust (I recommend Pillsbury Refrigerated Pie Crust)
For the pumpkin layer:
- 1 cup pumpkin puree (I use Libby’s pumpkin puree for consistent results)
- 1/4 cup packed brown sugar
- 1 tsp pumpkin pie spice (for best flavor and aroma)
- 1/2 cup evaporated milk
- 1 1/2 tbsp white sugar
- 1 egg
- 1/4 tsp salt
For the pecan layer:
- 2/3 cup corn syrup
- 1/2 cup chopped pecans
- 3 tbsp melted butter (I like Kerrygold unsalted butter for this)
- 1/4 cup white sugar
- 2 eggs
- 1/2 cup whole pecans
- 1/4 cup packed brown sugar
- 1/2 tsp vanilla extract
- 1/2 tsp cornstarch
Step 1: Preheat and Prepare Pie Shell
Preheat your oven to 400°F.
While the oven is heating up, line a deep dish pie plate with your prepared pastry.
Make sure it is evenly spread and consider crimping the edges for a decorative touch.
Step 2: Prepare and Bake Pumpkin Layer
In a large bowl, combine all the pumpkin pie filling ingredients.
Whisk until the mixture is smooth and well-blended.
Pour this pumpkin filling mixture into the unbaked pie shell.
Place the pie plate in the preheated oven and bake for 15 minutes.
Step 3: Prepare Pecan Layer
While the pumpkin layer is baking, start preparing the pecan pie filling ingredients.
Mix all the ingredients together except the pecans.
Once the mixture is smooth, gently fold in the chopped pecans until evenly distributed.
Step 4: Add Pecan Layer and Continue Baking
After the pumpkin layer has baked for 15 minutes, remove the pie from the oven.
Carefully spoon the pecan filling over the top of the partially baked pumpkin layer (do not pour it to avoid mixing the layers).
Arrange the pecan halves evenly over the top.
Return the pie to the oven.
Step 5: Adjust Heat and Continue Baking
After baking for an additional 20 minutes, cover the edges of the crust with foil or a pie shield to prevent burning.
Reduce the oven temperature to 350°F and bake the pie for another 35-40 minutes or until the filling is set.
Step 6: Cool and Serve
Remove the pie from the oven and let it cool at room temperature for approximately 30 minutes.
Once cooled, place the pie in the fridge and allow it to chill for at least 4 hours, or preferably overnight to set completely.
Serve with a generous dollop of whipped cream.
