This Pumpkin Pecan Pie is the best of both pumpkin and pecan pie! There’s a delicious pumpkin layer topped with a delicious crunchy pecan topping that everyone will love. Be sure to add this recipe to your holiday menu!
Delicious Pumpkin Pecan Pie
What’s better than pumpkin pie or pecan pie? Pumpkin Pecan Pie! I personally love pumpkin pie and just kind of like pecan pie, but the combination of both is really something special. I couldn’t stop eating this delicious dessert when I tested it for the first time!
This recipe gives you the best of both holiday favorites in one delicious pie that everyone is sure to love. The spiced creamy pumpkin layer is topped with a a crunch and delicious pecan layer for the perfect bite.
Not only is it delicious, this pie is incredibly easy to make. Just make the pumpkin layer and then top with the pecan topping, bake, and you’re done!
More Reader Favorite Pumpkin Recipes
Pumpkin Pie Bars
Vegan Pumpkin Cheesecake
Healthy Oatmeal Pumpkin Crisp
The Best Healthy Pumpkin Pie
No Bake Pumpkin Spice Energy Bites
The Best Healthy Pumpkin Pie Smoothie
Gluten Free Cinnamon Sugar Pumpkin Bread
Pumpkin Spice Cold brew Coffee
Pecan Pumpkin Pie Ingredients
Pumpkin Puree: you’ll need canned or homemade pure pumpkin puree for the base of this pie.
Maple Syrup & Brown Sugar: to sweeten things up a bit we’re using a combination of maple syrup and brown sugar.
Vanilla: you can’t really make a pie without plenty of vanilla extract!
Eggs: the eggs will help bind everything together so that you get the perfect bite each.
Almond Milk: this is my neutral milk of choice for this pie. It also keeps the pie dairy free.
Chopped Pecans: last but not least you’ll need chopped pecans to make the pecan pie layer.
Ingredient Notes and Swaps
- Pumpkin Puree – be sure you grab a can of pure pumpkin puree and not pumpkin pie filling when you are shopping for the ingredients for this recipe. The only ingredient on the can should be pumpkin. If you cannot find pumpkin puree, feel free to make a batch of HOMEMADE PUMPKIN PUREE!
- Dark Brown Sugar – you could likely substitute coconut palm sugar for dark brown sugar in this recipe if you like and get similar results.
- Maple Syrup – if you prefer, you can use honey instead of maple syrup.
- Milk – any dairy free milk will work for this recipe. Coconut milk, oat milk, or cashew milk are all great options.
- Pumpkin Pie Spice – if you’re out of pumpkin pie spice, or just can’t find any, you can make your own using my HOMEMADE PUMPKIN PIE SPICE recipe.
- Pie Crust – this recipe will work well with whatever pie crust you prefer. I personally love my homemade pie crust recipe. If you need to keep the recipe gluten free you can use your favorite gluten free pie crust. If you need to keep the recipe dairy free, you can use a dairy free pie crust that is made from shortening, coconut oil, or vegan butter.
How to Make This Pumpkin Pie with Pecan Topping
Step One: Preheat oven to 350 degrees.
Step Two: Add the pumpkin puree, maple syrup, vanilla extract, eggs, almond milk, pumpkin pie spice, ground cinnamon, and salt to a mixing bowl. Whisk everything together until well combined.
Step Three: Add the chopped pecans, egg white, brown sugar, maple syrup, vanilla extract, and salt to a mixing bowl. Stir until well combined.
Step Four: Place the pie crust onto a sheet pan. Pour the pumpkin pie filling into the crust. Tap the sheet pan to release any air bubbles.
Step Five: Carefully spoon the pecan topping in an even layer over the pumpkin pie filling.
Step Six: Bake the pie at 350 degrees for 50-60 minutes or until the pie is set.
Step Seven: Remove the pie from the oven and let cool on a wire rack. Let the pie cool completely and serve chilled or at room temperature with a dollop of whipped cream and a sprinkle of cinnamon.
How to Store Pumpkin Pecan Pie
In the Fridge – This pie will stay fresh in the fridge for up to 3-4 days. Let the pie come to a complete cool and then wrap it up tightly before placing in the fridge. You can also slice the pie and then store the slices in an airtight storage container.
In the Freezer – You can freeze the pie whole, or sliced, and store in the freezer for up to one month. If you are planning to freeze the pie, be sure to make the pie in a disposable aluminum pie pan and wrap tightly once it is completely cooled. When it is time to thaw, I recommend thawing the pie in the fridge until it is ready to serve to avoid making the crust soggy.
Can I Prep This Pie In Advance?
Yes! You can simply bake the pie one or two days in advance and store in the fridge. Or, you can prepare just the pumpkin pie filling in advance and store in an air-tight container in the fridge.
Tips and Tricks for the Best Pie
- Don’t let the pie crust burn – if your pie crust begins to darken a bit too much while baking, you can cover it with a pie shield or a piece of folded foil.
- Place a pan underneath – I recommend setting the pie on a sheet pan before baking to make it easier to transfer in and out of the oven.
- Bake the pie until it is just “set” – to prevent the pie from cracking you want to bake it until it is just set in the middle. The outer edges of the pie will be firm but the middle should still have a bit of wiggle when removed form the oven.
- Chill – to ensure that the pie sets up firmly before serving, chill it for at least four hours in the fridge or up to overnight.
- Top with whipped cream – the best way to serve this pumpkin pecan pie is with a hefty dollop of whipped cream of course and an extra sprinkle of pumpkin pie spice or cinnamon. A scoop of ice cream on the side is also a great option!
More Thanksgiving Recipes to Serve
Here are few more of our reader favorite Thanksgiving desserts to add your menu this holiday season:
You can find all of our healthy and delicious Thanksgiving recipes to plan your menu, here!
I hope you give this Pumpkin Pecan Pie a try! It’s absolutely delicious and perfect for the holidays! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
Pumpkin Pie Filling
- 1 cup canned pumpkin puree
- 1/2 cup maple syrup
- 1 tablespoon vanilla extract
- 2 eggs + 1 egg yolk, whisked
- 1/2 cup plain almond milk
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- pinch of salt
- 1 – 9 inch unbaked pie crust
- 1 cup chopped pecans
- 1 egg white
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Preheat oven to 350 degrees.
- Make the pumpkin filling: Add the pumpkin puree, maple syrup, vanilla extract, eggs, almond milk, pumpkin pie spice, ground cinnamon, and salt to a mixing bowl. Whisk everything together until well combined.
- Make the pecan topping: Add the chopped pecans, egg white, brown sugar, maple syrup, vanilla extract, and salt to a mixing bowl. Stir until well combined.
- Place the pie crust onto a sheet pan. Pour the pumpkin pie filling into the crust. Tap the sheet pan to release any air bubbles.
- Carefully spoon the pecan topping in an even layer over the pumpkin pie filling.
- Bake the pie at 350 degrees for 50-60 minutes or until the pie is set.
- Remove the pie from the oven and let cool on a wire rack. Let the pie cool completely and serve chilled or at room temperature with a dollop of whipped cream and a sprinkle of cinnamon.
Keywords: pumpkin pecan pie, pecan pumpkin pie, pumpkin pie with pecan topping
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: THE MINDFUL HAPA