Pumpkin Pie… with Pecan Topping!
If your family is anything like mine, we end up with so many versions of pies for Thanksgiving and Christmas because no one can agree. This pumpkin pecan pie is the best of both worlds! The soft and tender pumpkin filling is topped with an ample layer of praline pecans. They’re crunchy and candied and even people who don’t like nuts will love pecans like this. There’s just the right amount of pumpkin pie spice in the pie, coupled with maple syrup, to really give you all those cozy comfort food fall flavors. This family favorite pie recipe is a cinch to make. No mixer, nothing complicated!
Ingredients in Pumpkin Pecan Pie
For this family favorite pumpkin pie with pecan topping, you’ll need the following easy-to-find fridge and pantry ingredients:
Crust
Homemade pie crust (or refrigerated crust) Egg Water
Pumpkin Filling
Eggs Pumpkin puree Maple syrup, corn syrup, or honey Light brown sugar Heavy cream Unsalted butter Pumpkin pie Salt
Praline Pecan Topping
Unsalted melted butter Eggs Pecan halves Light brown sugar Corn syrup or maple syrup Vanilla extract
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Pumpkin Pecan Pie
For this pumpkin and pecan pie, begin by either making a scratch pie crust or just using a store bought refrigerated pie crust. (If you’re like me, you’ll go with store bought!) Here’s a rough overview of how to make a pumpkin pie with pecan topping:
More Easy Thanksgiving Pie Recipes:
Crustless Pumpkin Pie — The EASIEST pumpkin pie you’ll ever make because there’s no crust!! One bowl, no mixer, and the pie is PERFECTLY flavored with plenty of pumpkin spice and everything nice! Put this pie on your holiday menu!! In the fridge: Store pie airtight in the fridge for up to 5 days. In the freezer: Bake it and cool it completely. Wrap the entire pie and pie pan in plastic wrap a few times to seal. (Make sure you’re using a freezer-safe pie dish if you know you’re going this route.) Place it in the freezer and store for up to 3 months. Thaw completely at room temp before serving. Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! Pumpkin Cream Cheese Pie — The tangy cream cheese is a perfect contrast to the warming pumpkin pie spice. The pie is rich, perfectly dense, and your house will smell like Thanksgiving as it bakes! Crustless Apple Pie — Sometimes called Swedish apple pie, this EASY recipe for apple pie without a traditional pie crust is a FAST, foolproof, no-mixer recipe! It’s loaded with cinnamon-spiced apples in every bite, dense, chewy, hearty, and is next level when topped with ice cream and salted caramel sauce! Best Homemade Apple Pie (From Scratch!) — This fabulous apple pie is a specialty of my grandma’s. The sauce for the apples is slowly poured over the lattice crust until it fills the shell. Caramel Apple Crumble Pie — Apple pie meets apple crumble in this easy caramel apple crumble pie recipe. This apple pie is dense, rich, and is packed with caramel apple flavor! Crustless Cranberry Pie —A FAST, super EASY, no-mixer dessert that’s perfect for holiday entertaining!! Somewhere in between pie, cake, and blondies is what you get with this FESTIVE recipe! Take advantage of those fresh cranberries!! Sugar Cream Pie— This sugar cream pie reminds me a bit of crème brûlée. The filling is custard-like, and when topped with a sprinkle of cinnamon it’s irresistable! Coconut Cream Pie — Homemade coconut cream pie that will become a family FAVORITE! There’s a luscious coconut filling, a creamy top, and this EASY from-scratch pie is loaded with coconut flavor because coconut is used four different ways! Key Lime Pie with Meringue — This sweet and tart pie is a family FAVORITE! This key lime meringue pie recipe has been handed down from my grandma who made this pie for 40 years!
