A golden Pumpkin And Pecan Pie Recipe with a rich pecan layer baked on top of creamy pumpkin filling, styled as a festive Pumpkin Pie With Topping, perfect for Autumn Pie lovers and holiday Pumpkin Pies.

Pumpkin And Pecan Pie Recipe — can we all agree this mash-up is the holiday mic drop? Pumpkin silk underneath, sticky pecan praline on top, and a flaky crust holding all the glory together. If you can’t decide between pumpkin and pecan pie, why not have both? Let’s talk about why this combo works, how to nail it, and all the little hacks that make it show-stopping (without stress).

Pumpkin And Pecan Pie — Why this mash-up wins

Who thought two classic pies could be even better married into one? The Pumpkin And Pecan Pie gives you creamy, spiced pumpkin custard hugging a caramelized pecan layer. You get Pumpkin Pie With Topping—literally—except the topping is a decadent pecan crown. What makes this recipe so irresistible? Simple: contrasts. Smooth vs. crunchy. Mild spice vs. crunchy sweet. Pretty much everything your holiday taste buds ask for.

Quick hit: this is an Autumn Pie that delivers texture, warmth, and nostalgia in every slice. Serve it and watch people smile like they just found the last ornament on the tree.

How to Make this Pumpkin And Pecan Pie Recipe

This isn’t rocket science. You’ll make a basic pumpkin custard, press it into a pie crust, then pour a pecan topping over it and bake until the top glistens and the center sets.

Ingredients (short & useful)

Pie crust — store-bought or homemade, your call.
Pumpkin puree — use pure pumpkin, not pie filling.
Eggs — bind the custard.
Sugar and pumpkin spice — for cozy flavor.
Corn syrup or maple syrup — gives the pecan layer that sticky gloss.
Butter and vanilla — richness and aroma.
Chopped pecans — the crunchy star.

Simple method (in plain steps)

Preheat oven and blind-bake crust if you like extra-crisp edges.
Whisk pumpkin, eggs, sugar, pumpkin spice and a splash of cream until smooth. Spread into your pie shell.
Mix corn syrup, eggs, sugar, butter and vanilla; stir in pecans. Gently pour the pecan mix over the pumpkin layer.
Bake until the top is bubbly and a knife near the center comes out mostly clean. Cool on a wire rack, then chill. Slice and serve.

Bold tip: chill the pie for at least 2 hours before slicing — cooling helps the layers set and keeps your slices tidy.

The story behind the pie

I first tried a layered pumpkin-pecan pie at a potluck where someone (bless them) refused to choose sides. One bite and I thought, “Why have we been splitting desserts like it’s a war?” This Pumpkin And Pecan Pie Recipe fixes dessert indecision forever. FYI: it pairs as well with humble family dinners as it does with fancy holiday spreads.

Pro tips for a flawless pie

Use pure pumpkin puree—not pumpkin pie filling. The latter already contains spices and sugar.
Protect crust edges with foil if they brown too fast.
Chop pecans rather than using halves — they toast more evenly and won’t burn while the center finishes.
Check doneness by gently shaking the pan; the center should jiggle slightly but not be liquid.
Make ahead: this pie holds up beautifully in the fridge for 3–4 days. Perfect for weekend prep.

Variations & clever swaps

Want a lighter sweetener? Swap corn syrup for maple syrup for a rustic Pumpkin Praline Pie vibe.
Feeling lazy? Try a Blender Pecan Pie approach: throw the pecan filling in a blender for a smoother texture.
No oven? For argues-for-innovation folks, invent a No Bake Thanksgiving version with a graham base, pumpkin mousse, and a chilled pecan toffee topping. (Yep, someone will try it.)
For high drama, adapt this into a Cinderella Pumpkin Pie Recipe—add browned butter and a whisper of orange zest for fairy-tale flavor.

Best way to serve

Top each slice with a generous dollop of whipped cream or a scoop of vanilla ice cream. Want to get fancy? Drizzle warm caramel over the scoop. Serve slightly chilled or at room temperature so the pecan layer stays texturally divine. Pair with a robust coffee or a cinnamon-spiked cider — the combo sings.

Storage & leftovers (yes, it keeps)

Refrigerate leftovers covered for up to 3–4 days.
Freeze a whole pie tightly wrapped for up to 2 months; thaw in the fridge overnight.
Pro tip: Wrap the slices separately if you plan to give guests a pie slice care package. Instant holiday points.

FAQs (fast answers)

Can I use a frozen deep-dish pie crust?

Absolutely. No need to thaw; just follow package directions for baking. Works like a charm.

My pecans burned last time—help!

Use chopped pecans and tent foil over the pie edges if the crust browns before the center sets. Also, use lower rack positioning and slightly lower temp.

Can this be a make-ahead dessert?

Totally. Bake it a day or two early. Keep it refrigerated and bring to room temp before serving for the best texture.

Why this belongs on your holiday table

This pie combines two classics into one hero dessert. It pleases the “team pumpkin” and the “team pecan” simultaneously, which makes it a peacekeeping tool at dinner tables everywhere. IMO, it’s the kind of dessert that earns you handwritten thank-yous. It checks the Pumpkin Pies box while also bringing the crunch and drama of pecan pie.

Ready to try it? Whether you go classic or riff with a Blender Pecan Pie, a maple-sweet Pumpkin Praline Pie, or even a playful No Bake Thanksgiving spin, this pie makes the season taste like home. Now pull out your pie dish and your stretchy pants — holiday success awaits.