Pumpkin Pecan Pie from Scratch: Classic Homemade Recipe

Homemade pumpkin pie with pecans is the dessert you need this holiday season. Perfect for Thanksgiving, Christmas or any winter celebration, this pumpkin-pecan pie combines classic pumpkin custard with a crunchy pecan topping that will have everyone asking for seconds.

I can be indecisive when it comes to pie. After a big holiday meal, when there’s room for only one slice, how do you choose between pecan and pumpkin? This pumpkin pie with pecans solves that problem — it gives you both in one delicious dessert.

The rich, spiced pumpkin custard pairs perfectly with a layer of whole pecans on top, creating a pie that’s festive, comforting, and crowd-pleasing.

Ingredients

You’ll need the following:

• 1 premade pie crust (deep dish) or your favorite homemade crust
• 1 (15 oz) can pumpkin puree
• 2 large eggs
• 1 cup half-and-half
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp ground cloves
• 1/4 tsp salt
• Whole pecans (for topping)
• Butter, melted (for brushing pecans)

How to Make

1. Prepare crust: If using a refrigerated pie crust, unroll it into a deep-dish pie plate and return it to the refrigerator while you make the filling. If using a frozen premade crust, thaw according to package directions.

2. Make filling: In a large bowl combine the pumpkin puree, eggs, half-and-half, granulated sugar, brown sugar, cinnamon, nutmeg, ground cloves, and salt. Beat just until smooth and evenly combined.

3. Bake: Pour the filling into the unbaked crust. Bake at 375°F (190°C) for 20–25 minutes. When the crust begins to brown at the edges, cover the edges with foil to prevent burning and continue baking for another 20 minutes.

4. Add pecans: After this time most of the filling should be set but the center may still jiggle slightly — that’s fine. Remove the pie from the oven and press whole pecan halves into the top of the mostly set filling. Brush the pecans with a little melted butter and sprinkle with extra cinnamon if you like.

5. Finish baking: Return the pie to the oven and bake for 10 more minutes. If the filling is still too soft, bake an additional 5 minutes and check again.

6. Cool: Remove the pie when it is mostly set and let it cool completely — at least 2 to 3 hours — before slicing to ensure clean slices.

Enjoy warm or chilled.

Choosing a Store-Bought Crust

If you prefer to make your own crust, go for it. For convenience, a store-bought crust works great. Use either a refrigerated or a frozen deep-dish crust and follow package directions if needed. Handle refrigerated crusts as little as possible to keep them tender and flaky.

Serving and Storing

This pie is wonderful on its own or served with a scoop of vanilla ice cream, a dollop of whipped cream, or a spoonful of sweetened mascarpone. Store leftovers tightly wrapped in the refrigerator for up to 5 days.

Tips and Tricks

• Use your favorite homemade pie crust if you have time — it adds extra flavor and texture.
• For a glossy crust edge, brush the rim with a beaten egg mixed with a tablespoon of water before baking.
• For a sweeter, more flavorful pecan topping, toss the pecans with a little brown sugar and cinnamon before arranging them on the pie.

Recipe Overview

Other Holiday Pie Ideas

This pumpkin pecan pie blends the best holiday flavors in one dessert. Try it this season and enjoy! If you make it, leave a comment to share how it turned out — feedback and photos are always welcome.