If you’re craving a dessert that beautifully marries the warm spices of autumn with a delightful crunch, this Pumpkin Pecan Pie Recipe is exactly what you need. It’s a perfect treat that combines velvety pumpkin filling with a buttery, flaky crust, all topped with toasted pecans for that extra nutty flavor. Whether you’re bringing it to a gathering or savoring a slice on a cozy evening, this pie offers comfort in every bite and a wonderful way to celebrate the season’s best flavors.
Ingredients You’ll Need
Gathering your ingredients is a breeze, and each one plays a vital role in making this pie truly special. From the sweetness of brown sugar to the aromatic touch of cinnamon, these simple essentials come together to create a symphony of taste and texture that make the Pumpkin Pecan Pie Recipe so irresistible.
- Brown sugar (3/4 cup, packed): Gives the pie its rich, caramel-like sweetness that complements the pumpkin perfectly.
- Cinnamon (1/2 tsp, ground): Adds a warm, spicy aroma that’s synonymous with fall desserts.
- Salt (1/4 tsp): Balances the sweetness, enhancing all the flavors.
- Pumpkin (1 cup, canned): The smooth, creamy base that lends both moisture and that signature autumn taste.
- Eggs (3, lightly beaten): Provide structure and richness to the filling.
- Corn syrup (1/2 cup, dark): Brings a glossy finish and subtle depth of flavor.
- Vanilla extract (1 tsp): Heightens the sweetness and rounds out the flavors beautifully.
- Pastry shell (9-inch, unbaked): The foundation with a flaky texture that holds all the goodness.
- Pecans (3/4 cup, coarsely chopped): Add crunch and a toasted nuttiness inside the pie.
- Pecan halves (20): Perfect for decorating the edges and adding a stunning, inviting look.
- Whipped cream: A light, creamy topping that’s optional but highly recommended for serving.
How to Make Pumpkin Pecan Pie Recipe
Step 1: Mix Your Spices and Sugar
Start by combining the brown sugar, cinnamon, and salt in a large mixing bowl. This step is crucial as it ensures the spice and sweetness are evenly distributed throughout the filling, setting the flavor foundation for this Pumpkin Pecan Pie Recipe.
Step 2: Blend in the Pumpkin and Liquids
Next, add in the pumpkin, lightly beaten eggs, corn syrup, and vanilla extract to the bowl with your sugar mixture. Beat these ingredients well until smooth and creamy. This forms the luscious filling that will bake into that signature, silky texture you know and love.
Step 3: Pour into the Pastry Shell
Carefully pour your pumpkin filling into the unbaked 9-inch pastry shell. It’s important to get this right so that the filling settles evenly and bakes beautifully without overflowing.
Step 4: Add Chopped Pecans
Sprinkle the coarsely chopped pecans over the top of the pumpkin filling. These nuts will toast in the oven, giving a perfectly crunchy contrast to the smooth filling, making every bite a pleasing textural experience.
Step 5: Decorate with Pecan Halves
Arrange the pecan halves evenly around the edge of the pie. Not only do they add flavor, but they also give your pie a gorgeous, professional look — almost too pretty to eat!
Step 6: Begin Baking at High Heat
Bake the pie at 425 degrees Fahrenheit for 15 minutes. This initial high heat helps set the edges and gives the crust a nice firm start so it bakes evenly without getting soggy.
Step 7: Reduce the Heat and Finish Baking
After the first 15 minutes, lower the oven temperature to 350 degrees and bake for an additional 25 minutes. You’ll know it’s ready when a knife inserted near the center comes out clean, indicating the filling is perfectly cooked through.
Step 8: Cool and Serve
Allow your Pumpkin Pecan Pie Recipe to cool completely before slicing. This resting time helps the filling to firm up for neat slices. Serve each piece with a generous dollop of whipped cream to elevate every forkful!
How to Serve Pumpkin Pecan Pie Recipe
Garnishes
Whipped cream is a classic garnish that adds a light, creamy contrast to the rich, spiced pie. For an added touch of elegance, sprinkle a little cinnamon or finely chopped toasted pecans on top of the whipped cream before serving.
Side Dishes
This Pumpkin Pecan Pie Recipe pairs beautifully with a hot cup of coffee or a chai latte for a cozy treat. If you want a full dessert spread, consider serving alongside vanilla ice cream or a scoop of maple-flavored gelato, which complements the autumnal flavors perfectly.
Creative Ways to Present
For a festive presentation, try individual mini pies made in tart pans, decorated with pecan halves arranged in a pretty pattern. Another idea is serving pie slices on rustic wooden boards with a sprig of fresh rosemary or cinnamon sticks for a visual and aromatic boost.
Make Ahead and Storage
Storing Leftovers
After enjoying your pie, wrap any leftovers tightly with plastic wrap or place them in an airtight container. Stored in the refrigerator, your Pumpkin Pecan Pie Recipe will stay fresh for up to 4 days, allowing you to savor the flavors just as freshly as the first slice.
Freezing
If you want to keep your pie longer, you can freeze it unbaked or fully baked. Wrap it well in plastic wrap and then aluminum foil to prevent freezer burn. Frozen Pumpkin Pecan Pie can last up to 2 months and simply needs to thaw overnight in the refrigerator before baking or serving.
Reheating
Warm slices gently in a low oven (about 300 degrees Fahrenheit) for 10-15 minutes to bring back that freshly baked taste and texture. Avoid microwaving for a long time, which can make the crust soggy and the filling less appealing.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! If you prefer fresh pumpkin, roast it until tender and puree it until smooth. Keep in mind that fresh pumpkin can have a higher moisture content, so you may need to reduce liquid in the recipe slightly for the perfect consistency.
What can I substitute for corn syrup?
If you don’t have corn syrup on hand, a good substitute is golden syrup or a mild honey. These will provide similar sweetness and texture to the filling without altering the flavor too much.
How can I prevent the pie crust from getting soggy?
To avoid sogginess, you can pre-bake (blind bake) the pastry shell for 5-7 minutes before adding the filling. Also, the initial high-temperature baking helps the crust set quickly so it stays crisp throughout the cooking process.
Can I make this pie vegan?
Yes, with some adjustments! Use a vegan pie crust, substitute eggs with a flaxseed or chia seed mixture, and choose maple syrup or agave instead of corn syrup. The flavor will be delicious, though the texture will differ slightly.
How long does the pie need to cool before serving?
Cooling is key for perfect slices. Allow the pie to cool for at least 2 hours at room temperature, or refrigerate for about an hour before serving. This rest period helps the filling set firmly and flavors to meld beautifully.
Final Thoughts
There’s something truly magical about this Pumpkin Pecan Pie Recipe that makes it a standout dessert for any occasion. Its rich pumpkin filling paired with crunchy pecans and a flaky crust is comfort food at its finest. I can’t wait for you to make this pie at home and enjoy the warm, festive flavors that bring everyone to the table with smiles. Happy baking!
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Pumpkin Pecan Pie Recipe
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 8 servings (8 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Pumpkin Pecan Pie combines the rich, smooth texture of spiced pumpkin filling with the crunchy, nutty flavor of pecans. Baked in a flaky pastry shell and topped with pecan halves, this pie is perfect for festive occasions or cozy autumn desserts, served best with a dollop of whipped cream.
Ingredients
Filling
- 3/4 cup brown sugar (packed)
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup canned pumpkin
- 3 eggs (lightly beaten)
- 1/2 cup dark corn syrup
- 1 tsp vanilla extract
Crust and Topping
- 1 pastry shell (9-inch, unbaked)
- 3/4 cup pecans (coarsely chopped)
- 20 pecan halves
- Whipped cream (for serving, optional)
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, combine the brown sugar, ground cinnamon, and salt, ensuring they are well mixed to evenly distribute flavor.
- Add Wet Ingredients: Incorporate the canned pumpkin, lightly beaten eggs, dark corn syrup, and vanilla extract into the dry mixture. Beat all ingredients together thoroughly until well blended and smooth.
- Fill the Pastry Shell: Pour the pumpkin mixture carefully into the unbaked 9-inch pastry shell, spreading evenly to fill the base.
- Add Chopped Pecans: Sprinkle the coarsely chopped pecans uniformly over the pumpkin filling to add a crunchy texture.
- Decorate with Pecan Halves: Arrange pecan halves neatly around the outer edge of the filling for a decorative and visually appealing crust border.
- Initial Baking: Bake the pie in a preheated oven at 425°F (220°C) for 15 minutes to set the crust and start cooking the filling.
- Continue Baking: Lower the oven temperature to 350°F (175°C) and bake for an additional 25 minutes or until a knife inserted near the center comes out clean, indicating the filling is fully cooked.
- Cool and Serve: Remove the pie from the oven and let it cool completely. Serve slices with whipped cream on top if desired for extra richness.
Notes
- Use canned pumpkin, not pumpkin pie filling, for the best texture and flavor control.
- If you prefer a sweeter pie, you may increase the brown sugar slightly.
- Watch the crust edges while baking; if they brown too quickly, cover them with foil to prevent burning.
- Letting the pie cool completely helps the filling set properly and makes slicing cleaner.
- For a nuttier flavor, toast the pecans lightly before adding them to the pie.
- Whipped cream adds a creamy contrast but is optional based on preference.
