Irresistible Pumpkin Pecan Pie Recipe for Autumn Bliss

The aroma of warm pumpkin pecan pie wafting through the house is like a cozy hug on a chilly autumn day. It’s that perfect blend of sweet pumpkin, crunchy pecans, and a touch of spice that makes your taste buds dance with joy.

Every slice of this decadent dessert holds memories from family gatherings, where laughter filled the air, and everyone eagerly awaited their piece. Whether it’s Thanksgiving or just a regular Tuesday, pumpkin pecan pie brings joy to any occasion, promising an explosion of flavors that leaves you wanting more.

I remember the first time I made this pie; my friends couldn’t stop raving about it, declaring me the “Pie Queen” of our friend group.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pumpkin Puree: Canned or homemade works great; choose 100% pure pumpkin for the best flavor.

• Pecan Nuts: Toasted pecans add a crunch; chop them roughly for texture.

• Brown Sugar: Use light brown sugar for a subtle caramel sweetness in the filling.

• Cinnamon: Freshly ground cinnamon provides warmth and enhances the pie’s cozy flavor profile.

• Nutmeg: A pinch of nutmeg adds depth; too much can overpower the other flavors.

• Eggs: Large eggs bind the filling together, giving it a rich, custardy texture.

• Heavy Cream: This adds richness to the filling; half-and-half can be used for a lighter version.

• Pie Crust: Store-bought or homemade; make sure it’s fully baked before adding the filling.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Oven: Preheat your oven to 350°F (175°C). This ensures an even bake throughout your pie crust and filling.

Prepare Pie Crust: If using store-bought crust, fit it into your pie dish and crimp the edges. If you’re ambitious and making it from scratch, roll out your dough and place it in the dish.

Mix Filling: In a large bowl, combine pumpkin puree, brown sugar, eggs, heavy cream, cinnamon, and nutmeg. Whisk until smooth and creamy, imagining all those delicious flavors mixing together.

Add Pecans: Fold in half of the chopped pecans gently into your creamy mixture. This should feel like wrapping a warm blanket around each nut.

Pour Mixture: Carefully pour your delicious filling into the prepared pie crust. Sprinkle remaining pecans on top for added crunch and presentation flair.

Bake Pie: Place your pie in the preheated oven and bake for 50-60 minutes until it’s set but still slightly jiggly in the center. Your kitchen will smell heavenly!

Cool & Serve: Allow the pie to cool for at least one hour before slicing. Serve with whipped cream or vanilla ice cream for an extra treat!

Enjoy each bite as you savor this scrumptious pumpkin pecan pie!

Perfecting the Cooking Process

Start by roasting the pumpkin to enhance its sweetness, then mix it with spices. While that cools, prepare the pecan topping. This sequence ensures everything bakes evenly for the perfect flavor.

Add Your Touch

Feel free to swap out some pumpkin for sweet potatoes or add chocolate chips for a fun twist. These small changes can elevate your pumpkin pecan pie into something uniquely yours.

Storing & Reheating

Store leftover pie in the fridge for up to four days. To reheat, just pop slices in a microwave for 15-20 seconds or serve cold with whipped cream.

Making this pie has become a cherished family tradition, especially when my niece declared it “the best dessert ever!” Her joy reminded me why I love baking so much.

FAQ

How do I prevent my crust from getting soggy?

Pre-bake your pie crust for about 10 minutes before adding the filling to avoid sogginess.

Can I use store-bought pumpkin puree?

Yes, but homemade puree offers richer flavor and better texture than most canned options.

What can I substitute for pecans in this recipe?

You can use walnuts or almonds if you’re not a fan of pecans in your pumpkin pecan pie.

Print

Warm Pumpkin Pecan Pie

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• Author: Ethan Brooks
• Total Time: 1 hour 15 minutes
• Yield: Serves 8

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Description

Indulge in the comforting flavors of our Warm Pumpkin Pecan Pie, a delightful autumn treat perfect for any occasion. This easy-to-make dessert features a creamy pumpkin filling blended with crunchy pecans and warming spices, all nestled in a flaky pie crust. Whether served warm with whipped cream or chilled, this pie is sure to become a family favorite, evoking cherished memories and joy at every gathering.

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Ingredients

Scale 1x2x3x

• 1 cup pumpkin puree (canned or homemade)
• 3/4 cup brown sugar
• 2 large eggs
• 1/2 cup heavy cream
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 cup toasted pecans (roughly chopped)
• 1 pre-baked pie crust (store-bought or homemade)

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together pumpkin puree, brown sugar, eggs, heavy cream, cinnamon, and nutmeg until smooth.
3. Gently fold in half of the chopped pecans.
4. Pour the filling into the prepared pie crust and sprinkle the remaining pecans on top.
5. Bake for 50-60 minutes until set but slightly jiggly in the center.
6. Allow to cool for at least one hour before slicing. Serve with whipped cream or vanilla ice cream.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approximately 100g)
• Calories: 320
• Sugar: 24g
• Sodium: 150mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 60mg

Keywords: - For a deeper flavor, roast fresh pumpkin before pureeing. - Swap out half the pumpkin for sweet potatoes or add chocolate chips for a fun twist! - Store leftovers in the fridge for up to four days; reheat slices in the microwave for 15-20 seconds.