Pumpkin Pecan Pie
A classic fall dessert featuring a rich pumpkin filling blended with warm spices and topped with crunchy pecans. The creamy texture combined with sweet and spicy flavors makes it perfect for holiday gatherings or cozy dinners, offering a delightful balance of sweetness and nuttiness that appeals to all ages.
Ingredients
Instructions
- Stir together 2 slightly beaten eggs, pumpkin, 2/3 cup sugar, and pumpkin pie spice.
- Spread the mixture over the bottom of the pastry shell.
- Combine 2 beaten eggs, corn syrup, 1/2 cup sugar, melted butter, and vanilla. Stir in pecan halves.
- Spoon the pecan mixture over the pumpkin layer.
- Bake at 350°F for 50 minutes or until the filling is set.
Tips & Substitutions
For optimal flavor, use fresh pumpkin puree instead of canned. You can substitute brown sugar for granulated sugar for a deeper caramel flavor. If you don't have corn syrup, maple syrup can be a great alternative. Make sure your eggs are at room temperature for better mixing. This recipe can also be made with a gluten-free pie crust for those following gluten-free diets.
Serving Suggestions
Serve this Pumpkin Pecan Pie with a generous dollop of whipped cream for a delightful finish. It pairs beautifully with a scoop of vanilla ice cream or a slice of Watermelon Cake for a refreshing contrast. Consider serving it alongside a warm beverage, like spiced cider or coffee, to enhance the fall flavors.
Storage & Reheating
Store leftover pie slices in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes or until warmed through. You can also enjoy it cold or at room temperature, especially with a dollop of whipped cream on top.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pecan Pie contains roughly 531 calories, with 1g protein, 30g carbohydrates, and 30g fat. It is a good source of vitamin C (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance. Bake it, let it cool, and then cover it tightly and refrigerate. Just remember to bring it to room temperature before serving or reheat it gently in the oven.
What type of crust works best for this pie?
A traditional pie crust works best, but you can also use a graham cracker crust for a different texture. If you prefer a gluten-free option, look for a pre-made gluten-free pie crust or make your own using almond flour and coconut flour.
Can I use other nuts instead of pecans?
Absolutely! If you prefer, you can substitute walnuts or even almonds for pecans. Just keep in mind that the flavor and texture will vary slightly, but both options will still create a delicious pie.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).