Pecan Pumpkin Pie Recipe
Pecan Pumpkin Pie Recipe photo by Taste of Home
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Pecan Pumpkin Pie Recipe

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4.5 19 18
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A rich, crispy pecan topping and maple syrup lend a mouthwatering twist to creamy pumpkin pie. —Deborah Whitley, Nashville, Tennessee
Featured In: Top 10 Pecan Pies
TOTAL TIME: Prep: 10 min. Bake: 55 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 55 min. + chilling
MAKES: 8 servings


  • Pastry for single-crust pie (9 inches)
  • 2 large eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/2 cup maple syrup
  • 1/4 cup sugar
  • 1/4 cup heavy whipping cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs, lightly beaten
  • 1 cup chopped pecans
  • 1/2 cup sugar
  • 1/2 cup maple syrup
  • Whipped topping, optional

Nutritional Facts

1 piece: 481 calories, 23g fat (6g saturated fat), 121mg cholesterol, 144mg sodium, 65g carbohydrate (46g sugars, 4g fiber), 7g protein.


  1. Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, beat the eggs, pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth; pour into pastry.
  2. For the topping, in a large bowl, combine the eggs, pecans, sugar and syrup; spoon over top.
  3. Bake at 425° for 15 minutes. Reduce heat to 350°. Bake 40-45 minutes longer or until crust is golden brown and top of pie is set.
  4. Cool on a wire rack for 1 hour. Refrigerate overnight. Serve with whipped topping if desired. Yield: 8 servings.
Originally published as Pecan Pumpkin Pie in Simple & Delicious November/December 2009, p50

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swwtsue User ID: 3889847 154227
Reviewed Nov. 11, 2014

"My favorite pie! Made my first the year I got my first deep dish 10" pie plates. They needed two recipes to fill pumpkin and pecan but a lot was left over from each doubled recipe. Not having time or pans to fit all of what was left except another 10" deep dish, I poured the pumpkin in, but not near enough to fill so my brain said...humm...pumpkin and pecan, and poured pecan in too. Fantastic! Family loves it to this day...about forty or fifty years now."

bltbananas User ID: 6212799 68559
Reviewed Dec. 14, 2013

"This was pretty easy to make and everyone enjoyed it. I will make it again next year."

JKvigne User ID: 6814027 96132
Reviewed Nov. 28, 2013

"After reading the comments about the strong taste of the maple syrup, I halfed it in both the filling and the topping. I also did half the sugar in the topping and it was still plenty sweet. It was a huge hit!"

tratuttle User ID: 3753823 68558
Reviewed Nov. 23, 2012

"This was very good, but when I added the pecans before baking, most of them sank into the pumpkin mixture toward the middle. That part of the pie never really set. Any suggestions?"

bernerlover User ID: 2342652 154222
Reviewed Oct. 28, 2012

"we thought it was great. someone mentioned that it overflowed and yes, it did a little so I wouldn't pour quite all of it in the pan. I just made it yesterday and have already given it to 2 friends. I like the combo of both pumpkin and pecan pies. Very tasty!"

NiseyNisey User ID: 4945535 105733
Reviewed Oct. 6, 2012

"Correct this recipe's one flaw and you will have a good pie: it's too much filling for a pie crust, even a deep dish pie crust."

NiseyNisey User ID: 4945535 165427
Reviewed Oct. 6, 2012

"Correct this recipe's one flaw and you will have a good pie: it's too much filling for a pie crust, even a deep dish pie crust."

maryvandorin User ID: 1430948 152227
Reviewed Jan. 12, 2012

"My sister-in-law wants me to make this every Thanksgiving and she doesn't even like pumpkin."

administrator User ID: 1996148 96131
Reviewed Dec. 10, 2011

"in your face good!!!!!!!!!!!!!!!!!!!!!!!!!!"

[email protected] User ID: 2061061 168090
Reviewed Nov. 26, 2011

"I made this for Thanksgiving for my family. It is definitely a keeper...I did cut back about 1/2 on the sugar and it was perfect. A little less sweet. Thanks for sharing this one!"

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