Perfect Pumpkin Pecan Pie for Thanksgiving (Easy Recipe!) (2024)

Fancy a dessert that’s both traditional and unique? My Pumpkin Pecan Pie is just that! It merges the well-loved flavors of classic pumpkin pies with the crunchy delight of pecans. Made with ingredients like brown sugar, cinnamon, and ginger, this recipe is sure to bring a festive feel to your table while satisfying your sweet tooth.

Pumpkin Pecan Pie is a fantastic blend of two favorite Thanksgiving desserts baked into one pie dish. The delicious pumpkin filling, with its warm spices, pairs beautifully with the crunchy pecan topping, resulting in the perfect contrast in textures and flavors.

The aroma of this pie baking will fill your home with a comforting festive scent that is hard to resist. What’s more, it’s a great dish to make at home, allowing you to control the ingredients and adjust the sweetness to your liking. I’ll also teach you how to make the pie dough from scratch!

What sets this recipe apart is its vegan twist. By using vegan butter and coconut cream, we’ve made this classic dish accessible to those with dietary restrictions without compromising on the flavor or texture. This, coupled with the homemade crust and filling, lends a personal touch to the dish, making it even more special.

So, if you’re looking for a dessert that’s both comforting and exciting, give my Pumpkin Pecan Pie a try! You won’t regret it.

Read on to learn exactly how to make this delicious pumpkin pecan pie recipe today!

What is Pumpkin Pecan Pie?

Pumpkin Pecan Pie is a delightful twist on the classic pumpkin pie, blending the creamy, spiced flavor of pumpkin puree with the rich, nutty taste of pecans. This recipe uses a variety of ingredients to create a dessert that is both comforting and sophisticated, with a vegan twist.

The beauty of this recipe is that it uses easy-to-find ingredients like pumpkin puree, pecans, and spices, and the instructions are straightforward and easy to follow. The resulting Pumpkin Pecan Pie is a delicious treat that’s worth every minute spent in the kitchen. Its combination of flavors and textures will certainly make a memorable dessert for any occasion.

So, if you’re looking for new recipes to try or if you’re a fan of classic desserts with a twist, this Pumpkin Pecan Pie is definitely worth a try.

Enjoying a slice of this pie is truly a delightful experience - the creamy pumpkin filling, the crunchy pecan topping, and the flaky crust all work together to create a dessert that is sure to impress. Trust me, you’re going to love it!

Why This Is The Best Pumpkin Pecan Pie Recipe

Easy to Make: This pumpkin pecan pie recipe is straightforward and requires basic ingredients. From the homemade crust to the caramel sauce filling and toasted pecan topping, each step is simple and easy to follow. Even the dough for the crust can be made up to three days in advance, making this a stress-free dessert option for your holiday table.

Versatile: This recipe can easily be adapted to suit your personal taste preferences. If you prefer a different type of nut for the topping or want to experiment with different spices in the pumpkin filling, go for it! The versatile nature of this recipe allows you to make it truly your own.

Delicious: Every bite of this pumpkin pecan pie is packed with flavor. The combination of sweet caramel, creamy pumpkin, warm spices, and crunchy pecans is unbeatable. It is the perfect balance of textures and flavors.

Crowd Pleaser: This delicious dessert is sure to please any crowd. It is a unique take on the traditional pumpkin pie, and the added pecan topping gives it an extra special touch. It’s perfect for holiday gatherings or any occasion where you want to impress your guests.

Healthier Option: This pumpkin pecan pie is vegan, meaning it is free from eggs and dairy. It is a great alternative for those with dietary restrictions or for anyone looking for a healthier dessert option. Plus, the caramel sauce can even be prepared up to five days in advance and stored in the refrigerator, making it a convenient and healthier choice.

What You Need to Make Pumpkin Pecan Pie At Home

All you need are some incredibly simple, pantry-staple ingredients to make this delicious pumpkin pecan pie recipe at home.

Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.

For the Pumpkin Pie Crust:

All-purpose flour: We’ll be needing some all-purpose flour to make this recipe. The flour serves as the base for our pie crust, giving it a firm yet flaky texture that perfectly compliments the pie filling. You can also make the crust with whole wheat pastry flour.

Vegan butter: We’ll also need some vegan butter. This butter will make sure that the crust is tender and delicious, plus it makes this recipe suitable for those following a vegan diet. I used Miyoko's unsalted vegan butter, but any other vegan butter will do.

Ice cold water: We’ll also need some ice cold water. This water will help bind the pie crust ingredients together, guaranteeing the dough is pliable and easy to work with.

For the Filling:

Coconut cream: We'll be needing some coconut cream to make this recipe. The cream adds a rich, creamy texture to the pumpkin filling. I scooped up the thick fatty part from the can of full fat coconut milk.

Brown sugar: We’ll also need some brown sugar. This sugar will sweeten both the pumpkin filling and the pecan topping, creating a delicious balance of flavors.

Pumpkin puree: Next, we’ll be needing some pumpkin puree. The puree gives the filling its classic pumpkin pie flavor and smooth texture. You'll need to use the whole can for this recipe.

Ground cinnamon and ginger powder: We’ll also need these spices. They will bring warmth and depth to the pumpkin filling, making the pie taste like fall in every bite.

Corn starch: We'll be needing some cornstarch to make this recipe. This ingredient will help thicken the pumpkin filling, making sure that it sets properly when baked.

Salt: We’ll also need some salt. Salt enhances the flavors of all the other ingredients, making them more pronounced and delicious.

For the Pecan Topping:

Pecans: We’ll be needing some pecans to make this recipe. The pecans will be used to create a crunchy and flavorful topping for the pie, adding an extra layer of texture and taste.

Brown sugar: We’ll also need some brown sugar. The sugar will caramelize on top of our pecans, adding a sweet crunch to every bite.

How to Make Pumpkin Pecan Pie Step by Step

Making this incredible pumpkin pecan pie recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:

How to Make Vegan Crust

1. Let's start by making our crust first. Add chilled flour and cold butter to a cold food processor and pulse on high for 5-6 times to break big chunks of butter. The mixture will be crumbly. With a motor running on low add water and process for 5-7 seconds until the dough starts to pull away from the walls.

2. Shape the dough into a disk, wrap in plastic and refrigerate for 30 minutes.

3. Prepare two sheets of parchment paper, about 16 inches in diameter. Place a chilled dough on first sheet of parchment paper, cover with a second sheet and roll out the dough into a 14-inch circle.

4. Remove the top sheet of parchment paper and place pie pan on top of the exposed dough. Place one hand on a pie pan and another hand under the second sheet of parchment paper and gently flip it.

5. Remove the second sheet of parchment paper and ease the dough into a pie pan trimming and crimping the edges. Place the crust in a freezer for 30 minutes.

6. Preheat the oven to 350 F. Snug the parchment paper right up against the edges and sides of the pie and fill the pie with pie weights or rice. Make sure the cover the bottom entirely.

7. Bake for 15 minutes. Remove crust from the oven, remove pie weights and the parchment paper. Set the crust aside.

How to Make Vegan Caramel

8. Let's make the caramel next. In a small saucepan, combine coconut cream and brown sugar. Bring to a boil, stirring constantly. Reduce the heat to medium-low and cook until the caramel slightly thickens about 15 minutes. Remove the caramel from the heat and let it cool for 10-20 minutes.

How to Make Pumpkin Pecan Pie Filling

9. In a blender combine caramel, pumpkin puree, cinnamon, ginger, cornstarch, and salt. Blend for a few seconds and creamy and smooth. Pour the filling into the pre-baked crust and bake for 30-35 minutes until the edges are golden.

How to Make Pecan Topping

10. Heat a small skillet over medium heat. Add Pecans and toast for 3 minutes stirring from time to time. Add sugar and stir constantly until sugar dissolves and coats the Pecan, about 1 minute.

11. Remove the pie from oven and top with toasted Pecans. Serve pumpkin pecan pie with whipped coconut cream and a dash of cinnamon.

Your delicious Pumpkin Pecan Pie is ready to be served!

Tips For Making the Best Pumpkin Pecan Pie Every Single Time

Chilling the Ingredients: All your pie crust ingredients should be cold. Place your flour and water in the fridge for at least 30 minutes before use. Also, chill your food processor, as this will make the process easier and result in a flakier pie crust.

Processing the Dough: When adding water to the flour and butter mixture in the food processor, aim for the dough to start pulling away from the walls after 5-7 seconds. If it doesn’t, add another tablespoon of ice-cold water and process for a few more seconds until it does.

Preparing the Crust: After shaping the dough into a disk, wrap it in plastic and let it chill in the refrigerator for 30 minutes. When ready, roll out the dough between two sheets of parchment paper. This will give you a 14-inch circle perfect for your 9-inch pie dish.

Baking the Crust: Pre-bake your pie crust for 15 minutes, using pie weights or rice to keep the shape. This will create a firm base for the pumpkin pecan pie filling.

Prepping Ahead: You can prepare the dough, crust, and caramel sauce in advance. This saves time and allows the flavors to meld together. Just make sure to store them properly to maintain their freshness. The dough and crust can be made 3 days in advance while the caramel sauce can be made 5 days in advance.

Pairing Suggestions

Butternut Squash Soup: Start your Thanksgiving dinner with a warm, flavorful butternut squash soup. Its creamy texture and rich flavor will perfectly contrast the crunchy pecan topping and sweet pumpkin filling of the pie, making it a great opener for the feast.

Cornbread Dressing: This classic side dish will compliment your pumpkin pecan pie beautifully. The savory cornbread dressing will balance out the sweetness of the pie, offering a delightful mix of flavors.

Mashed Potatoes: A side of creamy mashed potatoes can provide a delightful contrast to the crunchy pecans and the smooth pumpkin filling. The mild, buttery flavor of the potatoes will not overpower the pumpkin and pecan flavors of the pie.

Mushroom Stroganoff: This hearty, savory dish will pair well with your pumpkin pecan pie. Its rich, creamy sauce and earthy mushroom flavor will enhance the sweet and nutty flavor profile of the pie.

Creamy Cauliflower Salad: This light, refreshing salad can be a great palate cleanser. The creamy, crisp cauliflower pairs well with the sweet, spiced pumpkin and pecan flavors, offering a refreshing contrast.

Asian Beet Salad: This vibrant, tangy salad can provide a burst of color and flavor to your Thanksgiving table. The sweet and sour flavor of the beets can complement the sweet, spiced flavor of the pumpkin pecan pie, making every bite a delight.

Recipe Variation Ideas for Pumpkin Pecan Pie

This delicious pumpkin pecan pie recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:

Gluten-Free: If you’re gluten-intolerant or simply prefer a gluten-free diet, substitute the all-purpose flour in the pie crust with almond flour or a gluten-free baking mix. This variation will make sure you can enjoy this delicious dessert without any dietary worries.

Maple-Pecan: For a twist on the classic flavor, try replacing the brown sugar in the pecan topping with maple syrup. This gives the pie a subtly sweet, smoky flavor that pairs wonderfully with the pumpkin.

Spiced Up: If you love your desserts with a hint of spice, add a teaspoon of pumpkin pie spice into the pumpkin pie filling. This will give your pie a warm, spicy flavor that’s perfect for the fall season.

Nutmeg-Ginger: For a more unique flavor profile, substitute the cinnamon in the filling with equal amounts of nutmeg and ginger. The nutmeg adds a warm, nutty flavor while the ginger gives it a little zing, making for a tasty variation on the classic pumpkin pie.

Extra Nutty: For nut lovers, double the amount of pecans in the pecan topping. The extra pecans add a delightful crunch and enhance the nutty flavor of the pie.

Dairy-Free: If you’re lactose-intolerant or prefer to avoid dairy, you can replace the butter in the pie crust with coconut oil. This not only makes the recipe dairy-free but also adds a subtle coconut flavor to the crust.

Lower-Sugar: If you’re watching your sugar intake, try reducing the amount of brown sugar in the filling by half and substitute it with a natural sweetener like Stevia. This will result in a less sweet but still delicious pumpkin pecan pie.

Frequently Asked Questions

How to Store Leftover Pumpkin Pecan Pie

Storage. Storing leftovers of your pumpkin pecan pie recipe is quite straightforward. To store in the fridge, simply place the leftover pie in an airtight container or wrap it tightly in plastic wrap and aluminium foil. This will help keep the pie fresh and prevent it from absorbing any unwanted fridge flavors. The pie can be stored in this way for up to 4 days.

Reheating. When you’re ready to enjoy your pie again, you can reheat it in the oven at 350°F until warmed through. This typically takes about 15-20 minutes. If you prefer, you can also enjoy a slice of pie cold straight from the fridge.

As for freezing, it is possible to freeze the pie, but keep in mind that the texture may change slightly upon thawing. The pie crust and pecan topping may lose some of their crispness, but the flavor should remain intact.

Freezing. To freeze, wrap the pie tightly in several layers of plastic wrap and then a final layer of aluminum foil. The pie can be frozen for up to 1 month.

Thawing. When you’re ready to eat the pie, thaw it in the fridge overnight and then reheat as per the instructions above.

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