I followed this wonderful recipe exactly but the pecans didn’t rise to the surface so it looks like an ordinary pumpkin pie . Any tips for next time Erin?
Hi Heather! Honestly, I’m not sure what it might have been. Were all of your ingredients room temperature and was the half and half regular vs. low fat or fat free? If yes, then I’m afraid I don’t have any additional. Regardless of appearances, I’m glad it was delicious! If the pecans don’t rise next time, you could also sprinkle a few extra toasted pecans on top for decoration.
Also not a big fan of pumpkin pie but make it every year. I am going to try this one this year because my family loves pecan pie. I came across a bourbon pumpkin pie recipe, and I think I will add the 3 T bourbon to your recipe. What do you think?
Hi Maryann! Alcohol can change the acidity of the pie filling and cause it to curdle, so proceed with caution if you want to try adding the bourbon. If you’re interested in a pie that has bourbon already built in, this Bourbon Buttermilk Pie might be right up your alley: https://www.wellplated.com/bourbon-buttermilk-pie/
Hi! This looks amazing!!?Hosting my husband’s family for Thanksgiving and couldn’t decide between pumpkin or pecan pie, so hybrid pie it is! Question–Could this be premade made the night before & cooked the morning of? Thanks!?
Hi Raleigh! You can definitely make the crust in advance. I’d suggest waiting until the day of to make the filling if possible, but if you want to experiment, you could store the filling separately in the refrigerator then pour it into the crust right before baking. The finished pie also tastes good the next day, so you could always just make the whole thing in advance too! Have a wonderful Thanksgiving!
This recipe was screaming my name since the moment I saw it! I just pulled mine out of the oven, however, and the pecan filling never rose to the top during baking… it just looks like a pumpkin pie. Any idea why this happened?
Hi Hilary! Honestly, I’m not sure what it might have been. Were all of your ingredients room temperature and was the half and half regular vs. low fat or fat free? If yes, then I’m afraid I don’t have any additional insight. Regardless of appearances, I hope you still find it delicious! You could also sprinkle a few extra toasted pecans on top for decoration.
Thank you for your quick response. Yes, everything was room temperature and I followed the recipe exactly. We haven’t tried it yet, but will tonight. I’m sure it’ll still be delicious! Thanks!
Well, my pecans did not rise but we had a mishap an had to get another egg out that was cold. We just put some on top. I always seem to have leftover mix, so we made some. mini pies in the muffin tin. Pretty good. We will try the full pie tomorrow.
Second year making this, and while delicious my pecans again didn’t rise to the top. I made sure everything was at room temperature. Could it be because of altitude (I live at about 6000 feet)?
Erin, we tried making this pie but our pecans never raised to the top. Would you know what we did wrong? Hoping to find out so we can have a better result next time. Thanks!
Hi Kelsey! Honestly, I’m not sure what it might have been. Were all of your ingredients room temperature and was the half and half regular vs. low fat or fat free? If yes, then I’m afraid I don’t have any additional ideas. If the pecans don’t rise next time, you could also sprinkle a few extra toasted pecans on top for decoration.
Hi Tonna! I have not tried this recipe with walnuts, and I am afraid it could change the flavors of this recipe. If you decide to experiment with it, I’d love to hear how it goes!
Hi Feliciano! Since I have not tried this, I always recommend following the recipe steps, as this is how I’ve tested (and retested) it. If you do decide to play around with it, I’d love to hear how it comes out for you! You could always sprinkle on additional pecans at the end as well!
Hi Linda! I have not tried this recipe with evaporated milk, so I’m afraid I don’t have any specific advice to offer. For the best texture, I do not recommend using fat free half and half. I hope you enjoy the pie if you try it!
The pecans did not rise to the top per the recipe and photo. Also, the crust bottom is mostly stuck to the ceramic pie dish I cooked it in.. any tips??
Hi Jenn! I’m sorry to hear that you had trouble with this recipe. Honestly, I’m not sure what it might have been. Were all of your ingredients room temperature and was the half and half regular vs. low fat or fat free? If yes, then I’m afraid I don’t have any additional tips. Regardless of appearances, I hope it was delicious! If the pecans don’t rise next time, you could also sprinkle a few extra toasted pecans on top for decoration.
My pie seems to have some sort of giant air bubble in the center underneath…I have no idea how this happened but I’m concerned this section (about two inches in the center) will be underbaked/soggy. Any ideas as to why this happened? Also why you don’t blind bake?
Erin + Thanksgiving recipes… two great things! Just had a question – the pumpkin pie recipe that I usually make requires me to blind bake the pie crust first which is a hassle. Just wanted to confirm that your pie crust does not need to be pre-baked. FYI, I love that you include internal temp in directions. I’m not a good judge when food is done cooking so this is super helpful. Thanks!
I do want to say I haven’t tried this recipe yet but I have a couple questions: instead of throwing the pecan mix at the bottom, would it be possible to add it on the top, right before it fully cooks through?
Second question: I’m making this in an attempt to show my love for someone who loves pumpkin and pecans but not sweets. Is there any edits you think I can/should make without deviating too far from OG recipe?
Hi Dana! Since I have not tried this, I always recommend following the recipe steps, as this is how I’ve tested (and retested) it. If you do decide to play around with it, I’d love to hear how it comes out for you! You could always sprinkle on additional pecans at the end as well!
Hi Erin! I’ve tried a couple of your dinner recipes before but this is my first time I will be attempting dessert! I’m a stickler for sweets and am in charge of desserts this thanksgiving. Although I will be out of town and am a little worried about making the pie crust, so would it work to substitute a pre made pie crust?
Just took the pie from the oven. Temp is good. Crust looks great. Didn’t need the shields. No pecans on top.☹️ All ingredients were room temp except the pecans…they were warm.
I followed this wonderful recipe exactly but the pecans didn’t rise to the surface so it looks like an ordinary pumpkin pie . Any tips for next time Erin?
Hi Heather! Honestly, I’m not sure what it might have been. Were all of your ingredients room temperature and was the half and half regular vs. low fat or fat free? If yes, then I’m afraid I don’t have any additional. Regardless of appearances, I’m glad it was delicious! If the pecans don’t rise next time, you could also sprinkle a few extra toasted pecans on top for decoration.
Also not a big fan of pumpkin pie but make it every year. I am going to try this one this year because my family loves pecan pie. I came across a bourbon pumpkin pie recipe, and I think I will add the 3 T bourbon to your recipe. What do you think?
Hi Maryann! Alcohol can change the acidity of the pie filling and cause it to curdle, so proceed with caution if you want to try adding the bourbon. If you’re interested in a pie that has bourbon already built in, this Bourbon Buttermilk Pie might be right up your alley: https://www.wellplated.com/bourbon-buttermilk-pie/
Hi! This looks amazing!!?Hosting my husband’s family for Thanksgiving and couldn’t decide between pumpkin or pecan pie, so hybrid pie it is! Question–Could this be premade made the night before & cooked the morning of? Thanks!?
Hi Raleigh! You can definitely make the crust in advance. I’d suggest waiting until the day of to make the filling if possible, but if you want to experiment, you could store the filling separately in the refrigerator then pour it into the crust right before baking. The finished pie also tastes good the next day, so you could always just make the whole thing in advance too! Have a wonderful Thanksgiving!
Great, thanks so much Erin! That helps a lot. Hope you have a fantastic Thanksgiving too!?
This recipe was screaming my name since the moment I saw it! I just pulled mine out of the oven, however, and the pecan filling never rose to the top during baking… it just looks like a pumpkin pie. Any idea why this happened?
Hi Hilary! Honestly, I’m not sure what it might have been. Were all of your ingredients room temperature and was the half and half regular vs. low fat or fat free? If yes, then I’m afraid I don’t have any additional insight. Regardless of appearances, I hope you still find it delicious! You could also sprinkle a few extra toasted pecans on top for decoration.
Thank you for your quick response. Yes, everything was room temperature and I followed the recipe exactly. We haven’t tried it yet, but will tonight. I’m sure it’ll still be delicious! Thanks!
Well, my pecans did not rise but we had a mishap an had to get another egg out that was cold. We just put some on top. I always seem to have leftover mix, so we made some. mini pies in the muffin tin. Pretty good. We will try the full pie tomorrow.
I hope you enjoy the pie, Summer! Thanks for giving the recipe a try and taking the time to report back!
Second year making this, and while delicious my pecans again didn’t rise to the top. I made sure everything was at room temperature. Could it be because of altitude (I live at about 6000 feet)?
Erin, we tried making this pie but our pecans never raised to the top. Would you know what we did wrong? Hoping to find out so we can have a better result next time. Thanks!
Hi Kelsey! Honestly, I’m not sure what it might have been. Were all of your ingredients room temperature and was the half and half regular vs. low fat or fat free? If yes, then I’m afraid I don’t have any additional ideas. If the pecans don’t rise next time, you could also sprinkle a few extra toasted pecans on top for decoration.
I’d like to try it with walnuts instead of pecans. Would it be as good?
Hi Tonna! I have not tried this recipe with walnuts, and I am afraid it could change the flavors of this recipe. If you decide to experiment with it, I’d love to hear how it goes!
Hi, would it be okay to place the pecan mix on top, instead of covering them in pumpkin? I’m afraid they won’t rise ???
Hi Feliciano! Since I have not tried this, I always recommend following the recipe steps, as this is how I’ve tested (and retested) it. If you do decide to play around with it, I’d love to hear how it comes out for you! You could always sprinkle on additional pecans at the end as well!
can u use evaporated milk? if so, why no fat free? and why not fat free half n half?
Hi Linda! I have not tried this recipe with evaporated milk, so I’m afraid I don’t have any specific advice to offer. For the best texture, I do not recommend using fat free half and half. I hope you enjoy the pie if you try it!
The pecans did not rise to the top per the recipe and photo. Also, the crust bottom is mostly stuck to the ceramic pie dish I cooked it in.. any tips??
Hi Jenn! I’m sorry to hear that you had trouble with this recipe. Honestly, I’m not sure what it might have been. Were all of your ingredients room temperature and was the half and half regular vs. low fat or fat free? If yes, then I’m afraid I don’t have any additional tips. Regardless of appearances, I hope it was delicious! If the pecans don’t rise next time, you could also sprinkle a few extra toasted pecans on top for decoration.
My pie seems to have some sort of giant air bubble in the center underneath…I have no idea how this happened but I’m concerned this section (about two inches in the center) will be underbaked/soggy. Any ideas as to why this happened? Also why you don’t blind bake?
Hi Bethany! Did you remove the air bubbles from the pie before baking it? If not, this may be the cause. I hope it still turned out delicious!
Erin + Thanksgiving recipes… two great things! Just had a question – the pumpkin pie recipe that I usually make requires me to blind bake the pie crust first which is a hassle. Just wanted to confirm that your pie crust does not need to be pre-baked. FYI, I love that you include internal temp in directions. I’m not a good judge when food is done cooking so this is super helpful. Thanks!
It does not need to be pre-baked. I hope you enjoy the recipe, Shelby!
Can I use a pre-made gluten-free crust? This pie sounds luscious.
Hi Jo! I think that would work fine. I hope you enjoy the recipe if you try it!
I do want to say I haven’t tried this recipe yet but I have a couple questions: instead of throwing the pecan mix at the bottom, would it be possible to add it on the top, right before it fully cooks through?
Second question: I’m making this in an attempt to show my love for someone who loves pumpkin and pecans but not sweets. Is there any edits you think I can/should make without deviating too far from OG recipe?
Hi Dana! Since I have not tried this, I always recommend following the recipe steps, as this is how I’ve tested (and retested) it. If you do decide to play around with it, I’d love to hear how it comes out for you! You could always sprinkle on additional pecans at the end as well!
I hope to make The Recipe. Take care. Blessgs.
Hi Joyce! Hope you enjoy it!
Hi Erin! I’ve tried a couple of your dinner recipes before but this is my first time I will be attempting dessert! I’m a stickler for sweets and am in charge of desserts this thanksgiving. Although I will be out of town and am a little worried about making the pie crust, so would it work to substitute a pre made pie crust?
Hi Saralynn, yes this should work with pre made pie crust. Hope you enjoy it!
Just took the pie from the oven. Temp is good. Crust looks great. Didn’t need the shields. No pecans on top.☹️ All ingredients were room temp except the pecans…they were warm.
Hi Linda! Hope you enjoy it!