Why choose between pumpkin and pecan pie when you can enjoy both? This Pumpkin Pecan Pie combines a creamy pumpkin custard with a buttery, flaky crust and a crunchy pecan streusel on top. It’s simple to prepare, bakes beautifully, and can be made ahead for holiday convenience.
This version pairs the warm spices of pumpkin pie with the caramel-like crunch of a pecan topping. The filling is lightly sweetened with maple syrup for a rich, natural flavor, and the streusel uses brown sugar and cold butter to create a textural contrast that keeps every slice interesting.
Why you’ll love this recipe
- Combines two favorite pies—pumpkin and pecan—into one impressive dessert.
- Buttery, flaky crust paired with a smooth pumpkin custard and a crunchy pecan streusel topping.
- Maple syrup in the filling deepens the flavor. Swap brown sugar for coconut sugar if you prefer a refined-sugar-free streusel.
- Easy to prepare and fully make-ahead friendly: crust, streusel, or the entire pie can be prepared in advance.
Recipe ingredients
This pumpkin pecan pie uses familiar ingredients that are easy to swap if needed.
Ingredient notes
- Pumpkin: Use canned pumpkin purée (100% pumpkin), not pumpkin pie filling that already contains added spices and sugar. Homemade purée also works when prepared from the appropriate pumpkin variety.
- Maple syrup: Adds depth and pairs beautifully with pumpkin. If preferred, you can use granulated or brown sugar in the same amount.
- Pie crust: A homemade flaky pie crust yields the best texture, but a store-bought crust is a convenient option.
- Pumpkin pie spice: Use your favorite blend or a homemade mix to taste.
The full list of ingredients and quantities appears in the Ingredients section below.
How to make this recipe
This recipe is straightforward and offers several make-ahead options. The crust, streusel, or the baked pie can all be prepared in advance to ease holiday timing.
Pro tip: Pie dough can be made up to 3 days ahead or frozen for up to 3 months. Form the dough into a disc, wrap tightly in plastic, and thaw in the refrigerator before using. The pecan streusel keeps well for 1–2 days in the fridge. You can also bake the entire pie a day in advance and chill it until serving.
- Prepare a flaky pie crust and chill at least 30 minutes. Lightly flour the work surface and rolling pin. Roll the dough from the center outward until the circle reaches about 12 inches, then transfer to a 9-inch pie plate and trim, leaving a 1-inch edge for crimping.
- Crimp or flute the edge as desired. Chill the crust about 30 more minutes while you preheat the oven to 425°F (220°C).
- In a medium bowl, whisk together 15 ounces pumpkin purée, 12 ounces evaporated milk, 1/2 cup maple syrup, 2 large eggs, 2.5 teaspoons pumpkin pie spice, and 1 teaspoon vanilla until smooth. Pour the filling into the prepared crust.
- Bake at 425°F for 15 minutes, then reduce the oven to 350°F (175°C) and continue baking. After about 20–25 minutes at the lower temperature, cover the pie edges with a shield or foil if they begin to brown too quickly.
- While the pie bakes, make the pecan streusel by tossing 1 cup coarsely chopped pecans with 1/4 cup packed brown sugar, 2 tablespoons all-purpose flour, and 1/4 teaspoon salt. Cut in 2 tablespoons cold unsalted butter until the mixture resembles coarse crumbs.
- When there are about 20 minutes left of the baking time and the filling is still slightly underbaked in the center, evenly sprinkle the streusel over the pie and return it to the oven for the remaining 20 minutes, until the center is set but still slightly wobbly.
- Remove the pie and cool on a wire rack for 3–4 hours to allow the filling to firm up. Serve at room temperature or chill before serving. Top with whipped cream if desired.
Recipe FAQs
Use solid-packed canned pumpkin purée (100% pumpkin). Do not use pumpkin pie filling, which contains added spices and sugar. Homemade purée is fine if prepared from a suitable pumpkin variety.
If you prefer a firmer bottom crust, blind bake the crust before adding the filling. A partial blind-bake will help prevent excess moisture from softening the base.
The pie should be mostly set with a slight jiggle in the center when gently shaken. The center will firm up as it cools.
Let the pie cool at room temperature for at least 3–4 hours so the filling fully sets. Then refrigerate if you plan to serve it chilled.
Store leftover pumpkin pecan pie in the refrigerator for 3–5 days.
Recipe notes
- Make-ahead: Pie dough can be made 3 days ahead or frozen up to 3 months. Thaw in the refrigerator, then rest at room temperature 15–30 minutes before rolling. The pecan streusel keeps 1–2 days refrigerated.
- Bake time: Total baking time is approximately 1 hour and 5 minutes: 15 minutes at 425°F, then 50 minutes at 350°F. Add the streusel for the final 20 minutes.
- Bottom crust texture: If you skip blind baking, the bottom crust will be softer. Blind baking produces a firmer base if that is preferred.
- Decorative cutouts: If you create dough cutouts, bake them separately at 350°F for 10–15 minutes until golden, then place them on the pie or use as garnish.
- Storage: Refrigerate leftovers for up to 3–5 days.
More pumpkin recipes you’ll love
- Mini salted caramel pumpkin cheesecakes
- Pumpkin pie bars with oat crust
- Pumpkin cheesecake pie
Did you try this recipe? If so, leave a review below and share a photo on social media so others can see your creation.
Pumpkin Pecan Pie
Servings: 8
Prep Time: 30 mins
Cook Time: 1 hr 5 mins
Cooling Time: 4 hrs
Total Time: 5 hrs 35 mins
Pumpkin Pecan Pie is a flaky crust filled with creamy pumpkin custard and topped with a sweet, crunchy pecan streusel. It’s an easy make-ahead dessert perfect for holidays and gatherings.
Equipment
- Mixing bowls
- Rolling pin and lightly floured surface
- 9-inch pie plate
- Pie shield or foil for protecting crust edges
Ingredients
- 1 batch flaky pie crust
- 15 ounces pumpkin purée (not pie filling)
- 12 ounces evaporated milk
- 1/2 cup maple syrup
- 2 large eggs
- 2.5 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup pecan halves, coarsely chopped
- 1/4 cup packed brown sugar (or coconut sugar)
- 2 tablespoons all-purpose flour
- 1/4 teaspoon sea salt
- 2 tablespoons unsalted butter, cold and cubed
Instructions
- Prepare and chill the pie crust. Roll to a 12-inch circle and fit into a 9-inch pie plate.
- Trim and crimp the edges, then chill for 30 minutes while preheating the oven to 425°F.
- Whisk together pumpkin purée, evaporated milk, maple syrup, eggs, pumpkin pie spice, and vanilla until smooth. Pour into the chilled crust.
- Bake at 425°F for 15 minutes. Reduce oven to 350°F and continue baking. Cover edges with a shield if they brown too quickly.
- Prepare the streusel by combining pecans, brown sugar, flour, and salt. Cut in cold butter until crumbly.
- With about 20 minutes remaining of baking, sprinkle the streusel evenly over the pie and return it to the oven until the center is set but slightly wobbly.
- Cool on a rack for 3–4 hours, then refrigerate if desired. Serve with whipped cream.
Notes
- Pie dough can be frozen; thaw in the refrigerator and bring to pliable temperature before rolling.
- The streusel is best added toward the end of baking to retain crunch.
- Leftovers keep 3–5 days refrigerated.
Nutrition (per slice)
Serving: 1 slice — Calories: 295 kcal — Carbohydrates: 33 g — Protein: 6 g — Fat: 16 g — Saturated Fat: 5 g — Cholesterol: 66 mg — Sodium: 143 mg — Potassium: 361 mg — Fiber: 3 g — Sugar: 25 g — Vitamin A: 8536 IU — Vitamin C: 3 mg — Calcium: 172 mg — Iron: 2 mg
All recipes and images © Flavor the Moments.