Pumpkin Pecan Pie is the ultimate holiday pie recipe to add to your Thanksgiving or Christmas dinner plans! Classic pumpkin pie topped with a brown sugar pecan topping for the most epic holiday pie ever!
Pumpkin Pecan Pie is the best of both worlds! You get a flaky pie crust, classic pumpkin pie topped with classic pecan pie! What’s not to love?
This post is sponsored by Wewalka. All thoughts and opinions are my own.
It’s no secret that I love pie. When my oldest son was in first grade he was asked to draw a picture and tell something about me for the class book they were making.
Cody’s said, “My mom watches movies and eats leftover pie!” Out of the mouth of babes, right? We laughed and laughed about that and still do.
I can certainly make pie crust but I absolutely hate rolling it out and shaping the pie dough. So this holiday season I’m using my new favorite Wewalka Pie Crust. I found it in the refrigerated section at the grocery store. Use the store finder to find Wewalka products near you.
Wewalka Pie Crust is European Style Bakery Style Dough Made Easy! It comes wrapped in parchment and is so EASY to handle and shape. It’s a little thicker than others, so flaky and lard free. Totally delicious!
How to Make Pumpkin Pecan Pie:
- Add Wewalka Pie Crust to pie plate and shape edges as desired.
- Mix pumpkin, eggs, sweetened condensed milk, pumpkin pie spice, salt and black pepper together.
- Pour into prepared pie crust.
- In a clean bowl, combine melted butter, brown sugar, eggs, flour, baking soda and salt.
- Carefully pour over pumpkin filling.
- Place whole pecans over brown sugar filling.
- Cover loosely with parchment paper or foil.
- Place on a baking sheet.
- Bake for 1 hour 15 minutes or until both layers are set.
- Cool completely on a wire rack.
- Serve at room temperature or chilled.
Scroll to the bottom for complete printable recipe.
I am all about the low-stress holidays and since I’m such a procrastinator, I need all of the shortcuts I can get. Wewalka can make all of your holiday pie baking so much simpler!
Favorite Holiday Pies:
This Pumpkin Pecan Pie turns out totally gorgeous and is sure to be a show stopper for your holiday desserts table along with a classic Pumpkin Roll .
Our holiday meals are always pretty laid back and casual. We just really enjoy the amazing food and time together with each other. Our family is truly blessed.
I bought some board games and I hope that after everyone is full and relaxed that we can have some laughs and some fun times.
This Pumpkin Pecan Pie was amazing, so good that I actually made it twice this week. It is a new family favorite and will definitely be on the holiday menu from here on out. I hope you will give it a try!
Be sure to look for Wewalka Pie Crust, Pizza Dough and Puff Pastry at your local grocery store and try it out! I’m loving it!
- 1 Wewalka pie crust
- 1 15 oz can pumpkin
- 2 large eggs
- 1 14 oz can sweetened condensed milk
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fine black pepper
- For the pecan layer
- 2 eggs
- 1 cup brown sugar
- 2 tablespoons melted butter
- 2 tablespoons all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 heaping cup whole pecan halves
Preheat oven to 425°.
Place pie crust into pie plate and shape edges.
Add pumpkin, eggs, sweetened condensed milk, pumpkin pie spice, salt and pepper to a bowl and mix until well combined.
Pour into crust.
In clean bowl, add eggs, brown sugar, melted butter, flour, baking soda and salt.
Mix until combined.
Carefully pour over pumpkin mixture.
Layer pecan halves over top.
Cover with parchment paper or foil.
Place on a baking sheet and bake for 15 minutes.
Lower oven temperature to 350°.
Bake for another hour or until both layers are set.
Remove to a wire rack to cool completely.
Chill until ready to serve.