Go Back Email Link
Thick slice of pumpkin pecan pie with creamy pumpkin filling, toasted maple pecan topping, and flaky golden crust.

Pumpkin Pecan Pie

A creamy spiced pumpkin pie topped with a glossy layer of maple brown sugar pecans, all baked in a flaky deep-dish crust.
Print Recipe Pin Recipe
Prep Time 50 minutes
Cook Time 1 hour 17 minutes
Cooling Time 6 hours
Total Time 8 hours 7 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 485 kcal

Ingredients
  

Crust

  • 1 unbaked 9-inch deep-dish pie crust
  • 1 large egg white lightly beaten

Pumpkin Filling

  • 1 15-oz can pure pumpkin puree
  • 2 large eggs room temperature
  • 2/3 cup packed light brown sugar
  • 1 cup evaporated milk
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon fine salt

Pecan Topping

  • 1 1/2 cups toasted pecan halves or coarsely chopped pecans
  • 1 large egg
  • 1/2 cup packed light brown sugar
  • 1/3 cup pure maple syrup
  • 3 tablespoons unsalted butter melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine salt

Instructions
 

  • Heat the oven to 375°F. Fit the dough into a 9-inch deep-dish pie plate, fold the overhang under, and crimp the edge. Chill for 20 minutes.
  • Line the crust with parchment and fill with pie weights. Bake for 15 minutes. Remove the weights and parchment, then bake for 5 minutes.
  • Brush the inside of the crust with egg white and bake for 2 minutes. Reduce the oven to 350°F.
  • Whisk the pumpkin, eggs, brown sugar, evaporated milk, cinnamon, ginger, nutmeg, cloves, vanilla, and salt until smooth.
  • Pour the filling into the warm crust. Set the pie plate on a rimmed baking sheet and bake for 30 minutes.
  • Whisk the egg, brown sugar, maple syrup, melted butter, vanilla, and salt for the topping. Stir in the toasted pecans.
  • Remove the pie from the oven. Gently spoon the pecan mixture over the partially set pumpkin filling, working from the outer edge toward the center.
  • Shield the crust edge if it is already brown. Bake for 25 to 35 minutes more, until the edges are set and the center has a small jiggle. The middle should reach about 190°F to 195°F.
  • Cool on a rack for 2 hours. Refrigerate for at least 4 hours before slicing.

Notes

Notes

  • Use pure pumpkin puree, not pumpkin pie filling.
  • A deep-dish pie plate prevents the filling from overflowing.
  • If your crust is shallow, do not force in all the pumpkin mixture. Bake the extra filling separately in a ramekin.
  • Toasting the pecans adds more flavor and helps them stay crisp.
  • Chill the pie overnight for the neatest slices.

Estimated Nutrition Per Slice

  • Calories: 485
  • Carbohydrates: 58 g
  • Protein: 7 g
  • Fat: 26 g
  • Saturated fat: 8 g
  • Cholesterol: 91 mg
  • Sodium: 298 mg
  • Fiber: 4 g
  • Sugar: 39 g
    Nutrition is an estimate based on 10 slices and will vary with the crust and brands used.
Keyword pumpkin pecan pie