Name: Pumpkin Pecan Pie for the Table
Yield: 8

Pumpkin Pecan Pie is straightforward to make with no mixers needed and topped with a sugary pecan streusel. skippable maple whipped topping takes it over the top!

Pumpkin pecan pie slice topped with maple whipped cream.

author’s note

The Pie That Solves the Holiday Dessert Debate!

Last fall, I couldn’t decide between making pumpkin pie or pecan pie for a family dinner. My dad loves pecan pie; it’s his all-time favorite, and I wasn’t about to skip my usual pumpkin. So, I figured, why not both?

I started with my go-to pumpkin pie recipe, left a little space in the crust, and halfway through baking, tossed on a quick pecan streusel I threw together on a whim. When it came out of the oven, it smelled amazing, buttery, spiced, and nutty all at once. The first bite sealed it. My aunt actually asked if I’d somehow layered two pies together.

Now it’s become a Thanksgiving must-have around here. My dad’s already claimed this one as his new favorite, and honestly, I can’t blame him.

The crust in a glass pan, ready for baking.

Ingredients

Ingredient	Swap or Tip
Pumpkin puree	Use pure pumpkin, not pumpkin pie filling. For a fresher flavor, try roasted pumpkin or butternut squash puree.
Pecans	Chop finely so the streusel holds together. You can use walnuts or a pecan–walnut mix if needed.
Sweetened condensed milk	Gives the filling a smooth, creamy texture. Don’t substitute this.
Butter + shortening	Using both gives the crust great texture. You can use all butter if preferred; just keep it cold.
Spices (cinnamon, ginger, nutmeg, salt, vanilla)	Adjust to taste. Add a pinch of cloves or cardamom for a deeper fall flavor, or use pumpkin pie spice to keep it simple.

Eggs and pumpkin whisked together with sweetened condensed milk, vanilla, and spices for this pumpkin pecan pie.

How To Make Pumpkin Pecan Pie

Crust: Mix flour, salt, and sugar. Cut in butter and shortening, then add ice water until the dough forms. Chill.
Roll and shape: Roll out chilled dough, fit it into a pie pan, and crimp the edges.
Filling: Whisk pumpkin, eggs, condensed milk, spices, salt, and vanilla until smooth.
Add filling: Brush crust edges with egg wash and pour in filling.
Bake: Bake at 425°F for 15 minutes, then lower to 350°F and bake for 25–30 minutes.
Make streusel: Mix chopped pecans, sugar, flour, cinnamon, and butter until crumbly.
Finish: Sprinkle streusel over the pie, then bake another 10–15 minutes until set.

Whisking together the filling ingredients, pouring them into the crust, and brushing the crust with an egg wash.

How To Pre-Make Pumpkin Pecan Pie

The holidays can get busy, so it’s a lifesaver to have a dessert you can make ahead!

Follow the recipe to bake the pie, let it cool completely, then cover tightly and refrigerate (without maple whipped cream).

The pie sets beautifully and tastes even better the next day. Top with maple whipped cream just before serving!

Preparing the pecan topping for the pumpkin pecan pie.

Tips For Success

Keep Dough Cold: Use cold ingredients and chill before rolling for a flaky crust.
Roll Easily: Roll pie crust dough between plastic wrap to prevent sticking.
Mix Gently: Stir filling just until combined to avoid cracks.
Check Doneness: Edges should be set and center slightly jiggly.
Cool Completely: Let the pie cool fully before chilling so it sets properly.

Partially baking the dessert, adding the streusel topping, and baking it again.

Storage

Leftovers?

Cover the pumpkin pecan pie tightly with plastic wrap or foil and store in the refrigerator for up to 3 days.
To freeze, wrap the pie in plastic wrap, then foil, and freeze for up to 1 month. Thaw in the refrigerator overnight and add whipped cream before serving.