Pecan Pumpkin Pie
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My Pecan Pumpkin Pie is creamy, dreamy, crunchy, decadent, and guaranteed to make you the hero at your Thanksgiving dinner. Serve it with my Honey & Rum Whipped Cream for the win!JUMP TO RECIPE
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What are the 3 P’s of the perfect dessert? Pecan. Pumpkin. Pie.
I LOVE pumpkin pie, and honestly, it’s in the same “Why don’t we eat this all year?” category as canned cranberry sauce for me. When done well, it’s a beautifully spiced, creamy, custardy slice of heaven. Top it with a big dollop of whipped cream, slide me my glass of wine and get out of my way.
Looking for more great dessert ideas?
To give you the full story, I am IN NO WAY a baker. I have the patience of a flea, and yet, I have been making pumpkin pie for my family and extended family for years now. That’s how much I love a homemade pumpkin pie (ain’t nobody got time for Mrs. Smith, sorry not sorry). But my dedication only goes so far.
My crust is flakey, flavorful and delicious, but what it is not is pretty. Let’s just call my decorating style “rustic.” Anyway, the important part is that is sure does eat good. And maybe you have more patience than me, and yours will be be beautiful. But guess what? If it’s not- no one will be looking at it. They will be too busy EATING.
The Pecan Pumpkin Pie Topping
Since I had already worked out the flavor and texture of my crust and pumpkin custard filling, I was only looking to add a complimentary texture. So I grabbed a huge bag of pecan halves, added a few things to them in a bowl, let my pie set a bit after baking halfway, and added the mixture to the top. To my delight- it not only worked, it was amazing. The crunchy, sweet and nutty topping was exactly what I was looking for, and gave the pie not only another delightful texture, but a whole new depth of flavor. I fell in love and I’ll never look back.
The only way to make this Pecan Pumpkin Pie any better is to serve it with my Honey & Rum Whipped Cream. Trust me, it’s worth the VERY MINIMAL effort to make your own whipped cream rather than go with the can. You can’t spray mine directly into your mouth, but that’s why they invented spoons.
Want to give this recipe a try?
If you make my Pecan Pumpkin Pie, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Pecan Pumpkin Pie
- 2 cups all-purpose flour
- 3/4 tsp salt
- 1/2 tsp cinnamon
- dash of fresh grated nutmeg
- 1 tbsp light brown sugar
- 3/4 cup cold butter ( a stick and a half), cut into small pieces
- 6-10 tbsp ice water
- 15 oz can pumpkin puree
- 3/4 cup light brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp fresh grated ginger
- 1/4 tsp fresh grated nutmeg
- 1/4 tsp salt
- 1/2 tsp vanilla
- 1 tbsp dark rum, such as Kraken
- 3 beaten eggs
- 1 1/4 cup heavy cream
- 1/4 cup light corn syrup
- 1 egg white, beaten
- 1/2 tsp vanilla
- 1/4 cup light brown sugar
- 1 1/2 cups pecan halves
- 2 tbs melted butter
- Make the crust. Add dry ingredients and chopped butter (cut butter in half lengthwise and then across in ¼” sections) to food processor and gently pulse, until small crumbs form and butter is well incorporated. Add cold water, 1 tsp at a time, and pulse (about 20 quick pulses) until dough comes together into loosely formed clumps. Remove dough from food processor, shape into a ball and place into a food storage bag or wrap in plastic wrap and chill for at least 1 hour (can be done a day in advance). 2. Preheat oven to 325 degrees. Combine all pumpkin filling ingredient in a medium mixing bowl and whisk until well combined. 3. Remove dough from refrigerator and roll out on a floured board until about ¼” thick. Roll dough onto rolling pin and transfer to a 9” deep-dish glass or metal pie pan greased with butter, pressing lightly with your fingers into pan and crimping edges. Press outer edge of crust with a fork to make small indentations. 4. Slowly pour pumpkin filling into center of pie crust, and place the pie pan onto a large cookie sheet. Transfer to preheated oven and bake for 1 hour.5. While pie is baking, combine pecan topping ingredients in a medium mixing bowl. 6. After 1 hour, remove pie from oven and allow to cool enough to handle top, about 10 minutes. 7. After pie has cooled slightly, using your fingers, loosely arrange the pecan topping evenly across the top of the pie, transfer back into the oven, and bake an additional 30-40 minutes, or until set (when done, pie should jiggle slightly, but not appear too loose or wet). 8. Allow pie to cool several hours, then cover and transfer to refrigerator to chill.
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Hi, I’m Sharon!
Welcome to Jawns I Cooked!
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