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Pumpkin Pecan Pie

This Pumpkin Pecan Pie features a creamy pumpkin filling combined with crunchy pecans, all nestled in a buttery, flaky crust, making it a perfect fall dessert for family gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American, Fall
Calories: 350
Ingredients Method Notes

Ingredients
  

Pie Crust
  • 1 pie crust 1 pie crust (store-bought or homemade) Use a 9-inch pie dish.
Filling
  • 1 cup 1 cup pumpkin puree Ensure it's fresh for the best flavor.
  • 1 cup 1 cup pecans, chopped You may use other nuts if desired.
  • 3/4 cup 3/4 cup sugar
  • 3 large 3 eggs Room temperature is best.
  • 1 cup 1 cup heavy cream
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 teaspoon 1 teaspoon cinnamon
  • 1/2 teaspoon 1/2 teaspoon nutmeg
  • 1/4 teaspoon 1/4 teaspoon salt

Method
 

Preparation
  1. Ensure your oven is preheated to 350°F (175°C) before you start.
  2. If using a store-bought crust, place it in a 9-inch pie dish. If making your own, roll out your dough and fit it in the dish. Poke a few holes in the bottom with a fork to prevent bubbling.
Filling
  1. In a large mixing bowl, whisk together the pumpkin puree, sugar, eggs, heavy cream, vanilla extract, cinnamon, nutmeg, and salt until well combined and smooth.
  2. Fold in the chopped pecans until evenly distributed through the filling mixture.
Baking
  1. Pour the pumpkin pecan filling into the prepared pie crust.
  2. Bake in the preheated oven for about 50 minutes, or until the filling is set but still slightly wobbly in the center.
Cooling
  1. Let the pie cool for at least 2 hours at room temperature before serving. This cooling period is essential for the flavors to meld beautifully.

Notes

To keep your Pumpkin Pecan Pie fresh, store it in the refrigerator tightly covered with plastic wrap or foil. It will last for about 3-4 days. If you want to enjoy it later, you can freeze the pie before baking. Wrap it tightly and store it for up to a month. When you're ready to enjoy it, thaw in the fridge overnight and then bake from frozen, extending the baking time by about 10-15 minutes. If reheating leftovers, pop them in the oven at 350°F (175°C) for about 10-15 minutes to bring back that freshly baked flavor without compromising the texture.