Description
Pumpkin-Pecan Layered Pie — two classic flavors, one glorious slice. Creamy spiced pumpkin forms the base, and a sticky, nutty pecan topping bakes right on top. It’s simple, seasonal, and perfect served with whipped cream or a scoop of vanilla ice cream.
Ingredients
Scale
- 1 (9-inch) frozen deep-dish pie shell
Pumpkin layer
- 1 cup pumpkin puree (use 100% pumpkin, not pie filling)
- ⅓ cup granulated sugar
- 1 large egg
- 1 tsp pumpkin pie spice (see homemade blend below)
Pecan layer
- ⅔ cup light corn syrup
- ½ cup granulated sugar
- 2 large eggs
- 3 Tbsp unsalted butter, melted
- ½ tsp vanilla extract
- 1⅓ cups chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Place the frozen pie shell on a baking sheet for easier handling.
- In a bowl, whisk together the pumpkin puree, ⅓ cup sugar, the egg, and the pumpkin pie spice until smooth. Spread this mixture evenly into the bottom of the frozen pie crust.
- In a second bowl, combine the corn syrup, ½ cup sugar, eggs, melted butter, and vanilla. Stir until fully incorporated, then fold in the chopped pecans.
- Gently pour the pecan mixture over the pumpkin layer so it settles on top.
- Bake at 350°F for about 50–55 minutes. The pie is done when a knife inserted near the center comes out mostly clean and the pecan topping is set and glossy.
- Remove from the oven and transfer the pie to a wire rack to cool completely before slicing.
Notes
- Serving & Tips
- Let the pie cool fully; chilling helps the layers firm up for neat slices.
- Serve with freshly whipped cream or vanilla ice cream for an extra-special finish.
- If the crust edge browns too quickly, tent it with foil partway through baking.
- Notes & Substitutions
- I prefer chopped pecans here — halves can over-toast while the filling finishes setting.
- No need to thaw the frozen pie shell before assembling.
- You can swap a graham-cracker crust if you want a different base texture.
- Use pure pumpkin puree, not pumpkin pie filling (the latter already contains sugar and spices).
- Storage & Freezing
- Refrigerate leftovers, covered, for 3–4 days.
- To freeze: bake and cool the whole pie completely, wrap tightly in plastic wrap, then freeze. Thaw on the counter for a few hours before serving.
- Homemade Pumpkin Pie Spice
- Mix together:
- 4 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground cloves
- ½ tsp ground nutmeg
- Use this blend in the pumpkin layer and adjust to taste.
- Mix together: