Homemade Pecan Pumpkin Pie Recipe
This delicious holiday pie combines two classic flavors -- pecan pie and pumpkin pie -- into the ultimate holiday dessert!
Servings 8 servings
Ingredients
For the Pumpkin Pie Base:
- 1 9-inch deep dish pie crust
- 2 large eggs
- 1` 15 oz. can pumpkin puree
- 1 cup evaporated milk
- 1 14 oz. can sweetened condensed milk
- 1/2 tsp kosher salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
For the Pecan Topping:
- 1/4 cup sugar
- 1/4 cup brown sugar
- 2 tbsp cornstarch
- 3/4 cup light corn syrup
- 4 tbsp unsalted sweet cream butter melted
- 1/2 tsp kosher salt
- 2 large eggs lightly beaten
- 1 1/2 cup chopped pecans
- 1 tsp pure vanilla extract
Instructions
Make the Pumpkin Base:
- Preheat oven to 425 F and place the pie dish on a cookie sheet.1 9-inch deep dish pie crust
- In a large bowl, combine the eggs, pumpkin puree, evaporated and sweetened condensed milks, salt, and spices. Mix until everything is smooth and creamy.2 large eggs, 1` 15 oz. can pumpkin puree, 1 cup evaporated milk, 1 14 oz. can sweetened condensed milk, 1/2 tsp kosher salt, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground cloves
- Pour the mixture into the pie crust. Bake for 15 mins at 425 F, then reduce the heat to 350F and bake for 50-60 mins.
- Allow the pie to cool to room temperature, then refrigerate overnight to let it set completely.
Make the Pecan Topping:
- In your saucepan, combine the white and brown sugar, cornstarch, corn syrup, butter, salt, and eggs. Bring the mixture to a boil over medium to medium-high heat.1/4 cup sugar, 1/4 cup brown sugar, 2 tbsp cornstarch, 3/4 cup light corn syrup, 4 tbsp unsalted sweet cream butter, 1/2 tsp kosher salt, 2 large eggs
- Remove the mixture from the heat and stir in the pecans and vanilla. Transfer the mixture to a heat-safe bowl and let it cool for 10 minutes at room temperature. Then, refrigerate for an hour.1 tsp pure vanilla extract, 1 1/2 cup chopped pecans
- Once the pumpkin base has set, carefully spread the pecan mix on top (allow the pecan topping to sit out at room temperature for 15-30 minutes to become spreadable if it's too cold). Top with additional pecans if desired.