Pumpkin Pecan Pie

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A maple pumpkin pie filling with a buttery, cinnamon pecan pie topping, this pumpkin pecan pie recipe is the best of both worlds!

Prep: 20

Cook: 1

Servings: slices; 1 (9-inch) pie

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Ingredients

For the Pumpkin Filling:

1 pie crust, such as Whole Wheat Pie Crust use a second crust if making decorative leaves
1 ¾ cups pumpkin puree (one 15-ounce can) not pumpkin pie filling
3 large eggs at room temperature
1 cup heavy cream or half-and-half, at room temperature
¾ cup pure maple syrup at room temperature
1 tablespoon unsalted butter melted and cooled to room temperature
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon freshly grated nutmeg (it's an amazing flavor upgrade to grate your own nutmeg. I use this zester to do it)
½ teaspoon kosher salt

For the Pecan Topping:

3 tablespoons unsalted butter
1 cup raw pecans roughly chopped
⅓ cup firmly packed dark brown sugar or light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
Whipped cream optional, for serving

Instructions

Place one rack in the bottom of your oven and one rack in the center. Preheat the oven to 425°F.
Roll out the pie crust and fit into a 9-inch pie dish that is that is at least 1 1/4-inches deep. Crimp the edges, leaving the crimp tall. Place the crust in the refrigerator while you prepare the filling.
Make the pumpkin filling: In a large bowl, stir together the pumpkin puree, eggs, cream, maple syrup, melted butter, cinnamon, ginger, nutmeg, and salt until completely smooth.
Make the pecan topping: In a medium bowl, melt the butter. Stir in the brown sugar, cinnamon, and salt until evenly combined. Add the pecans then use a spoon to stir together. The mixture will be thick and sticky. Set aside.
Remove the crust from the refrigerator and gently pour in the filling. Tap the pan firmly on the counter to release air bubbles. Wait 30 seconds, then tap again.
Place the pie on the bottom rack and bake 15 minutes. This high-heat start crisps the bottom of the crust without the need to blind bake.
Reduce the oven to 350°F and carefully move the pie to the center rack. Bake 25 minutes more. The filling should be set around the edges and still very soft in the middle.
Remove the pie from the oven and scatter the pecan mixture over the top in small clumps, going all the way to the crust. Most of the surface of the pie will be covered. If the crust is browning too quickly, cover the edges with strips of foil or a pie crust shield.
Return to the oven and continue baking on the center rack for 15 to 25 minutes more, until a knife inserted 1 inch from the edge comes out moist but clean and the temperature reaches 175°F to 185°F. The cook time will vary based on the depth of your pie dish and how much heat was lost opening/closing the oven (as well as if you are baking at high altitude). Go based on the pie's appearance, the texture of the filling, and the internal temperature. When you jiggle it, the center should move like Jell-o but not slosh like a wave.
Let the pie cool completely to room temperature, then chill in the refrigerator before slicing and serving with whipped cream.

Notes

**Recipe was retested and updated on 10.14.26, following reader comments that the pecans did not rise to the surface during baking. I scaled up the amount of pecan topping to ensure the pie has a full covering and add the topping partway through baking to keep it from sinking.**
TO STORE: Baked pumpkin pie may be kept in the refrigerator for up to 3 days. Serve chilled or let come to room temperature before serving.
TO FREEZE: Wrap the baked pie tightly in plastic wrap and a layer of heavy-duty foil. Freeze for up to 3 months. Note that the pie's texture may start to change after the 2-3 week mark, however. Thaw overnight in the fridge prior to serving.
To make decorative pie crust leaves like in the photos: Heat the oven to 350°F and line a baking sheet with parchment. Roll out a pie dough to ⅛ inch thick and cut out leaf shapes. Transfer them to a parchment-lined baking sheet and brush lightly with eggwash (1 egg beaten with 1 teaspoon milk or water), then draw veins with a thin, sharp knife. Bake until lightly browned, about 10 minutes. Cool and arrange over the chilled pie.

Nutrition

Serving: 1(of 10) without whipped creamCalories: 396kcalCarbohydrates: 38gProtein: 5gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 88mgSodium: 276mgPotassium: 255mgFiber: 3gSugar: 24gVitamin A: 7241IUVitamin C: 2mgCalcium: 82mgIron: 2mg