Pumpkin Pecan Pie Recipe

Rating 5.0
| 1
This pumpkin pecan pie combines a traditional pumpkin pie and a crunchy pecan tart with nuts in the best way. It is indeed over the top in all ways - rich, sweet and crunchy!
Utensils Brunch
Globe New American
Chef Susie is a cookbook author, chocolatier, pastry chef and culinary educator with more than a decade of experience teaching and running an artisan chocolate business, which has been featured on the Food Network. Prior to beginning her culinary career, Chef Susie worked as a TV executive at three of the Big Four networks. She is now the author of three books, the latest based on her award-winning culinary travel blog.


For the Pecan Pie Dough
2 1/2 cup(s)
cake flour
1 tsp
kosher salt
1 cup(s)
vanilla bean, scraped and seeded
1/2 cup(s)
granulated sugar
egg yolks
2 tblsp
heavy cream
2 cup(s)
pecans, chopped
For the Pumpkin Filling
15-ounce can of pumpkin puree
1 cup(s)
granulated sugar
1 cup(s)
firmly packed brown sugar
1 tblsp
ground cinnamon
1 tblsp
ground ginger
1 tsp
ground cloves
1/2 tsp
ground nutmeg
1/4 tsp
black pepper
1 tsp
kosher or sea salt
eggs, lightly beaten
For the Pecan Topping
1 1/2 cup(s)
whole pecan halves, about 30 pecan halves
1 cup(s)
firmly packed brown sugar
2 tblsp
2 tblsp
heavy cream
2 tblsp
light corn syrup
1 tsp
vanilla extract
1/2 tsp

Directions 13 steps | 120 Minutes

Step 1

Measure and prep all ingredients.

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Step 2

Make the pecan pie dough. Sift the flour and salt together over a sheet of parchment paper or a bowl and set it aside.

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Step 3

In the bowl of an electric mixer fitted with the paddle attachment or in a bowl with an electric beater, beat the butter, vanilla bean seeds and sugar together until lightly fluffy, about 1- 2 minutes.

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Step 4

Add the egg, egg yolk and cream and mix until incorporated.

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Step 5

On low speed, add half of the flour mixture and mix until smooth. Add the remaining flour mixture and mix until the dough comes together.

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Step 6

Add the chopped pecans and mix just until combined. 

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Step 7

Transfer the dough to a floured work surface. Shape into a flat disc, wrap it in plastic wrap or parchment paper and refrigerate for 20 minutes or until firm.

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Step 8

While the dough is chilling, make the pumpkin filling. In a medium mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, cinnamon, ginger, cloves, nutmeg, pepper and salt until smooth. Set aside.

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Step 9

Make the pecan topping. In a small bowl, mix together the brown sugar, butter, heavy cream, corn syrup, egg, vanilla extract and salt in a small bowl.

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Step 10

Preheat the oven to 325°F. On a floured work surface, roll the dough to an 11 to 12-inch circle, ¼-inch thick.

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Step 11

Fit the dough in a 9-inch deep-dish pie pan, pressing the sides. Pour the pumpkin filling over the dough.

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Step 12

Arrange the pecan halves over the filling. Pour the brown sugar mixture over the pecans.

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Step 13

Place the pie pan on a baking sheet and bake for 45–50 minutes, until solid in the center and the crust is golden brown. Let cool to room temperature, slice and serve. Enjoy!

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Nutrition Per Serving
View All
65.2 g
12.2 g
141.9 g


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Sam S.


30 Sep 2022

This pumpkin pecan pie recipe will be perfect to try for Thanksgiving!

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