Enjoy two of your favorite Thanksgiving Pies in one amazing sweet treat! This Pumpkin Pecan Pie delivers the best of both worlds! And the best part is, it’s so simple to make!
Pumpkin Pecan Pie
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.
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.
Pumpkin Pecan Pie
Love Pumpkin Pie and Pecan Pie? Now you can enjoy both flavors in one pie!
Ingredients
- 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
Instructions
- 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.
Gotta Sweet Tooth? Share your recipe with me on Instagram using the hashtag #PintSizedBaker so I can see what you've been craving! Here’s a few more Thanksgiving Pie ideas for ya! I hope you find something sweet!
Chocolate Butterscotch Pecan Tart
Angie says
What a beautiful pie! It’s my two Thanksgiving favorites combined in one, I love it!
Karyn Granrud says
Thanks so much Angie!
Joanne says
All of your pies look delicious! I usually pass on pie because I am too full from dinner. 🙂
Karyn Granrud says
I hear ya on that one. But, I always find room for dessert.
Brandy | Nutmeg Nanny says
Oh my gosh! Pumpkin pecan pie! My husband would devour this!
Karyn Granrud says
Mine did!! I got one slice and that was it.
Ashley @ Wishes & Dishes says
Oh you combined my two favorites so now I don’t have to choose!
Karyn Granrud says
Exactly!! And you won’t look bad sneaking off with two deserts on your plate 😉
Miranda says
I love the combination of a pumpkin and pecan pie! That sounds incredible!