Try this pumpkin-pecan pie for a delicious Thanksgiving dessert mash-up. It starts with a classic refrigerated pastry crust, but what makes this holiday dessert different is the pumpkin pie topping: pecans! Holiday’s with family and friends and this delicious Pumpkin Pie with Pecans!

Serve this with a spoonful of whipped topping or a scoop of vanilla ice cream! I prefer this served warm, but you could easily serve this cold.

Pumpkin Pie with Pecans

Homemade Pumpkin Pie with Pecans on top. Cooked to perfection and one that will be a family favorite.
Prep Time 20 mins
Cook Time 1 hr
Course Dessert
Cuisine American
Servings 8 servings


  • 1 refrigerated pie crust or frozen
  • 1 15oz Pumpkin Puree
  • 1 12oz Evaporated Milk
  • 3/4 cup granulated white sugar
  • 3 medium eggs
  • 1 1/2 teaspoon Pumpkin Pie Spice
  • 1/4 teaspoon Kosher Salt
  • 1 1/4 cup whole pecans


  • Preheat oven to 375 degrees F. Prepare refrigerated or frozen Pie Pastry.
  • Mix pecans and brown sugar in small bowl; place 3/4 cup pecan mixture in bottom of pie shell. Reserve remaining pecan mixture for topping.
  • Combine pumpkin, half-and-half, granulated sugar, eggs, pumpkin pie spice, and salt in large bowl; mix well. Pour into prepared pie shell.
  • Bake for 50 minutes or until just set in center.
  • Add the whole pecans to the top of the partially cooked pumpkin arranging them so they do not overlap.
  • Bake for 10 minutes more or until topping bubbles around edges. Cool on wire rack.
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