Pumpkin Pecan Pie

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Easy classic pecan pie with a layer of delicious pumpkin pie on bottom.

My mom gave me this fantastic recipe that she found in our hometown newspaper (this is when newspapers were a physical thing), The Huntsville Times. I have made it several times and it’s always a well received, loved and devoured fall pie.

Pumpkin Pecan Pie

Pecan Pumpkin Dessert (The Van Halen Pie)

This pecan pie with pumpkin is literally the “Best Of Both Worlds”, just like the Van Halen song. It’s the most delicious fall pie ever, because it’s a combo of the two best autumn pies. Yes, it’s pumpkin pie and pecan pie housed in one pie crust and you just can’t beat it (As long as we’re talking Van Halen, we might well throw in Michael Jackson.).

The bottom layer is a scrumptious layer of pumpkin pie with all its glorious fall spices. On top of it is a layer of rich, heavenly pecan pie.

These two go together perfectly in one pie shell. The yummy warm fall spices of the pumpkin pie compliment the toasty pecans in the pecan pie magnificently. Your taste buds will be doing a happy dance as the pie passes through your lips and down to your hips.

Besides being amazingly tasty, this pecan pie with pumpkin is super easy to make. You’re simply whipping up a layer of pumpkin pie, a layer of pecan pie and putting them in a pie shell (I must confess, I let the Dough Boy make my pie crust, which made it so much easier.).

This pie can be served from September through December (actually anytime of year) and is perfect for any fall dinner or dessert party. It also freezes well, so make it ahead or freeze the left overs.

You’ll love this pie, because it is literally the best of the best fall pie worlds.

Key Ingredients In Pumpkin Pie With Pecan Topping

  • 1 Pie shell 9inch – Handmade or store bought. I confess I let the Dough Boy make my crust this time.
  • Pumpkin puree – Not pumpkin pie filling. There’s a difference.
  • Sugar
  • Large egg
  • Pumpkin pie spice – Not Allspice
  • Light corn syrup – You can use dark, but be aware it has a sweeter and more robust flavor.
  • Butter Melted – Use real butter. It’s pecan pie, no one’s trying to loose weight here.
  • Pecan halves – Not chopped pecans.
Best Pumpkin Pecan Pie Recipe

Tools Used In Making Pumpkin Pecan Pie Recipe

  • Measuring spoons
  • Dry ingredient measuring cups
  • A liquid measuring cup
  • Spatula
  • Mixing Bowl
Pumpkin Pie With Pecan Topping

How To Tell If A Pecan Pie Is Done

I was having a hard time deciding if this pie was done or not. Since the layer of pecan pie is on top I decided to Google “how to tell if pecan pie is done”. I then found this post by Real Simple that answered my question.

According to this post, to tell if your pecan pie is done, carefully hold it by one edge and gently give it a slight shake back and forth. If your filling flows in a wavy movement from the center to the edge, it’s not done. However, if it is done the center gives you just a little jiggle, like Jell-O, but the edges are stable and set. Also, there will be a little puffiness at the edges of the pie, near the nicely browned crust.

Pumpkin Pecan Pie Recipe

Final Thoughts On This Pumpkin Pecan Pie

Like I said, it’s the best of both worlds or pies in this case. A layer of rich, delicious pecan pie on top of a layer of scrumptious, fall flavored pumpkin pie. It’s an extremely tasty experience when these worlds collide.

In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.

I have linked to our related recipes below and I’m sure you will love them.

More Delicious Autumn Dessert Recipes

Pumpkin Pecan Pie
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Delicious pecan pie with a layer of scrumptious pumpkin pie on the bottom.
Course Dessert
Cuisine American
Keyword pecan pie, pumpkin pie, pumpkin pecan pie, Thanksgiving, fall
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 35 minutes
Servings 10 slices
Calories 420kcal
Cost $5.50



  • 1 Pie shell 9inch I used Pillsbury
  • 1 cup Pumpkin puree
  • cup Sugar
  • 1 Large egg
  • 1 tsp Pumpkin pie spice
  • cup Light corn syrup
  • ½ cup Sugar
  • 2 Large eggs
  • 3 Tbsp Butter Melted
  • 1 tsp Vanilla extract
  • cups Pecan halves


  • Preheat oven to 350°
  • Combine pumpkin, sugar, egg, and pumpkin pie spice. Stir well.
  • Spread over bottom of pie shell.
  • Whisk together corn syrup, sugar, eggs, melted butter and vanilla extract. Stir in pecans.
  • Spoon over pumpkin layer.
  • Bake for 50 to 60 minutes or until knife inserted in center comes out clean.
  • Cool on wire rack.


Calories: 420kcal

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