Homemade Pumpkin Pie With Pecans

Homemade pumpkin pie with pecans is the dessert you need this holiday season. Perfect for Thanksgiving, Christmas or any of the winter holidays, this pumpkin pecan pie will have everyone asking for seconds!

a slice of pumpkin pie with pecans served on a small white plate with silver forks for eating

One of my worst qualities is that I can be very indecisive.

For example, when it’s time to have a piece of pie after a big holiday dinner and I’m stuffed so full of turkey and mashed potatoes that I only have room for one piece, do I pick pecan pie or pumpkin pie?

How can I choose when they are both so good?

With this homemade pumpkin pie with pecans, I don’t have to make this tough decision.

I can have my pie and eat it too!

This pumpkin pecan pie is the best of both worlds, rich pumpkin custard and a layer of pecans.

It’s holiday perfection at its finest!

a slice of homemade pumpkin pie with pecans served on a small white plate with silver forks for eating

Ingredients

To make this you need:

  • pie crust
  • pumpkin puree
  • eggs
  • half and half
  • granulated sugar
  • brown sugar
  • spices- cinnamon, cloves, nutmeg
  • pecans
  • melted butter

a slice of homemade pumpkin pie with pecans served on a small white plate with silver forks for eating

How to Make

To make this, unroll your store bought pie crust into a pie dish if you are are using a refrigerated crust.

Then pop the pie plate with the unrolled crust into fridge while you make your filling.

If you are using a frozen deep dish pie crust, let the pie crust thaw according to the directions on the package.

This normally is around 10 to 20 minutes. Then set it aside while you make the filing.

Add the pumpkin puree, eggs, half and half, sugars and spices to a mixing bowl.

Beat it with an electric mixer until it is smooth and creamy. 

Once the filling is smooth, pour it on top of the unbaked pie crust.

Bake it 375 for 20-25 minutes.

When the pie crust starts to get brown around the edges of the top, cover it with aluminum foil.

The filling still won’t be done. Keep cooking it for an additional 20.

Check the pie for doneness after the pie has cooked for 20 minutes.

Most of the pie should be set, but the center may still be a little jiggly and that’s ok. Remove it from the oven, and carefully press the pecan halves into the mostly baked pie.

Brush them with melted butter and sprinkle with a bit of extra cinnamon if desired.

Return the pie to the oven and let it bake for another 10 minutes and then check for doneness again.

If the filling is still too soft, let it bake an additional 5 minutes and check again.

When the pie is mostly set, remove it from the oven and let it cool completely- at least 2 to 3 hours- before cutting and serving.

Enjoy!

a slice of homemade pumpkin pie with pecans served on a small white plate with silver forks for eating

Choosing a Store Bought Crust

By all means, if you want to make a homemade pie crust, please do, but I like to save time when I can and using store bought crust saves lots of time.

You can use a frozen deep dish crust or a regular refrigerated crust.

Just go for your favorite brand and make sure not to handle the crust too much if you use a refrigerated crust to keep it tender and flaky.

If you go for a frozen pie crust, follow the directions on the package and you should be good to go.

a slice of homemade pumpkin pie with pecans served on a small white plate with silver forks for eating

Serving and Storing

This pie is delicious as is, with a scoop of vanilla ice cream, whipped marscapone cheese or a big dollop of whipped cream.

Store leftovers tightly wrapped in the fridge for up to 5 days.

Tips and Tricks

  • Feel free to use your favorite homemade pie crust.
  • For an extra shiny crust, brush the edges of the crust with a beaten egg mixed with a tablespoon of water.
  • Tossing the pecans with a bit of extra brown sugar and cinnamon will add extra flavor to the topping if you desire.

a slice of homemade pumpkin pie with pecans served on a small white plate with silver forks for eating

Other Holiday Pie Recipes You’ll Love

This pumpkin pecan pie has all the best flavors of the holiday season combined into one delicious dessert.

Try it this year and enjoy!

Looking for other holiday pie ideas? Try these:

If you’ve tried this HOMEMADE PUMPKIN PIE WITH PECANS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

a slice of pumpkin pie with pecans served on a small white plate with silver forks for eating

Homemade Pumpkin Pie with Pecans

Homemade pumpkin pie with pecans is the dessert you need this holiday season. Perfect for Thanksgiving, Christmas or any of the winter holidays, this pumpkin pecan pie will have everyone asking for seconds!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 8
Calories: 272kcal

Ingredients

  • 1 premade pie crust deep dish

For The Filling

  • 2 large eggs
  • 1 15 oz can pumpkin puree
  • 1 cup half-and-half
  • 3/4 cup sugar
  • 1/4 cup packed brown sugar
  • 2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/8 tsp Ground Cloves
  • Butter for spreading
  • 1/4 teaspoon salt
  • whole pecans

Instructions

  • In a large mixing bowl, whip together the eggs, pumpkin, half & half, sugars, and spices. Mix just until evenly combined
  • Pour the pumpkin mixture into the unbaked pie crust. If using a frozen premade pie crust, add the filling according to the package directions.
  • Bake the pie at 375° for 20-25 minutes. When the pie crust starts to get brown around the edges of the top, cover it with aluminum foil. The filling still won't be done. Keep cooking it for an additional 20. This will prevent the crust from burning.
  • Check the pie for doneness after the pie has cooked for 20 minutes. Most of the pie should be set, but the center may still be a little jiggly and that's ok. Remove it from the oven, and carefully press the pecan halves into the mostly baked pie. Brush them with melted butter and sprinkle with a bit of extra cinnamon, if desired.
  • Return the pie to the oven and let it bake for another 10 minutes and then check for doneness again. If the filling is still too soft, let it bake an additional 5 minutes and check again.
  • When the pie is mostly set, remove it from the oven and let it cool completely- at least 2 to 3 hours- before cutting and serving. Enjoy!

Notes

You can serve this pie topped with a ball of mascarpone. Beat the mascarpone with powdered sugar, to taste.
Make a ball using a spoon, and dollop on top of the pie slices before serving.

Nutrition

Calories: 272kcal | Carbohydrates: 42g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 52mg | Sodium: 193mg | Potassium: 201mg | Fiber: 3g | Sugar: 27g | Vitamin A: 8991IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 2mg

 

3 thoughts on “Homemade Pumpkin Pie With Pecans

  1. I always have the hardest time covering the pie crust edge with foil then getting it back in oven without it falling off. Do you have any special tips?

    1. I just kind of ball the foil up around the edge and smoosh it on. Let me rephrase- I take small pieces of foil and fold them over the edges, crumpling and pushing gently as I go so they stick. That sounds better than I just smoosh it on LOL.

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