This pumpkin pecan pie is the perfect addition to your Thanksgiving dinner. It’s an easy, classic recipe that will have everyone asking for seconds! This classic pumpkin pie is topped with an incredible pecan topping bringing together the best of your favorite Thanksgiving classics.
Pumpkin Pecan Pie
Pumpkin Pecan Pie is the perfect Thanksgiving dessert. This recipe is a classic that’s sure to please even the pickiest of eaters. With its buttery crust and rich pumpkin flavor and a delicious pecan topping, it has all the right ingredients for a scrumptious holiday treat. So what are you waiting for? Try this recipe out on your family this year! You won’t regret it!
Can you freeze the pie?
It is simple to freeze this pumpkin pecan pie. Whenever I made this pie and I know I am going to freeze it, I use a disposable pan. This makes it easy to freeze and my pie pans are not being tied up. Also, using this type of pan reduces the amount of ice crystals and that reduces the risk of freezer burn. You want to wrap the entire pie, including the pie plate in plastic wrap. I like to add a layer of aluminum foil to give an added layer of protection. The pie will stay fresh in the freezer for about 3 months. When you are ready to thaw the pie, simply thaw it in the refrigerator.
Is it Topped with Pecan Pie
No, this is not topped with a pecan pie. This pumpkin pecan pie is a pumpkin pie and a pecan topping on top. The pecan topping is chopped pecans that are combined with maple syrup, sugar, eggs, and sweetened whipped cream. The combination will give a similar but different pecan topping on top. While it isn’t a classic pecan pie flavor, you will be able to recognize the flavors.
Do you ever feel like a total glutton when you walk away (ok, roll away) from the table after Thanksgiving dinner? I know most Americans eat until they can eat no more on this festive holiday filled with yummy turkey, cranberries, three kinds of potatoes, veggies, stuffing and we can’t forget about dessert!
I think 48% of my friends insist on a pumpkin pie, another 48% demand a pecan pie and the remaining 4% want an apple pie. Honestly, I’d go for this Dutch Apple Pie, but this recipe is for everyone else. I’ve combined the best of both worlds in this super easy Pumpkin Pecan Pie so that everyone at your Thanksgiving celebrations can have just one slice of pie.
What kind of Crust to use?
Now, with any pie, you can choose to make your own crust. I have a few to pick from :
Or, you can go the easy route and use a prepared pie crust. I think that they all are great and if you have time -great! If you don’t have time to make your crust from scratch, don’t sweat it. It’s a pie! You’re not supposed to take it so seriously.
I loved the yummy pumpkin pie base and the sweet, crunchy pecan topping. It was perfect with a dollop of fresh whipped cream on top.
Here are a few more Thanksgiving Pie ideas for ya! I hope you find something sweet!
- 1 Ready Made Pie Crust
For the Pumpkin Filling
- 2 eggs
- 1 can (15 oz) pumpkin puree
- 1/2 C maple syrup
- 1/4 C sugar
- 1/4 C heavy cream
- 1 tsp cinnamon
- 1/2 tsp nutmeg
For the Pecan Topping
- 2 eggs, beaten
- 1 C chopped pecans
- 1/2 C sugar
- 1/2 C maple syrup
- Sweetened Whipped Cream
- Prepare a 9-inch pie pan with a premade crust. Keep it cold in the fridge until ready to fill it.
- Beat all of the pumpkin pie filling ingredients together and pour into the pie pan.
- Mix all the pecan topping ingredients together and spoon it over the pumpkin filling.
- Bake at 425F for 15 minutes. Reduce the heat to 350F and continue baking for 40-45 minutes longer. Watch the crust and cover the edges if they start to get too brown.
- Cool on a wire rack for 1 hour. Refrigerate overnight to completely set.
- Serve with whipped cream.
Recipe from the Taste of Home Bakeshop Favorites Cookbook.
Amount Per Serving: Calories: 288Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 68mgSodium: 88mgCarbohydrates: 39gFiber: 1gSugar: 30gProtein: 4g
Nutrition information isn’t always accurate.