The greatest pies, pecan and pumpkin, are combined in this delectable pecan pumpkin pie.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 1 (9-inch) pie |
Ingredients
- 2 large eggs
- ½ cup white sugar
- ½ cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 2 cups solid pack pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 1 pie crust pie crust
- 2 tablespoons butter, softened
- 1 tablespoon orange zest
- ¼ cup packed brown sugar
- ¾ cup pecan halves
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Combine eggs, sugars, flour, spices, and salt in a large bowl. Blend in pumpkin. Gradually add condensed milk; mix until well combined. Pour into prepared pie crust.
- Bake pie in the preheated oven for 10 minutes. Meanwhile make the topping: Combine 2 tablespoons butter, 1 tablespoon grated orange rind, 1/4 cup brown sugar, and 3/4 cup whole pecans.
- Reduce heat to 350 degrees F (175 degrees C) and continue to bake pie until filling is set, about 40 to 50 minutes longer. Top pie with pecan mixture 10 minutes before removing from the oven.
Nutrition Facts
| Calories | 661 kcal |
| Carbohydrate | 95 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 4 g |
| Protein | 11 g |
| Saturated Fat | 10 g |
| Sodium | 446 mg |
| Sugars | 70 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
This is my absolute FAVORITE recipe!! Every time I make this pie everyone who tastes it loves it, I regularly have people asking me for the recipe. I’ve even gotten good reactions from people who either don’t like pumpkin or pecan pie- no unhappy customers yet!
The best pecan pie I’ve ever had, hands down, I usually bake an extra one just for myself!
This is my go to pumpkin pie recipe for the last few years. I don’t always put the pecans on top (depends on my crowd).
We loved it.
This is absolutely one of the best pies I’ve ever eaten. I added 1/4 cup more pecans to the topping. Next time I will put the topping on earlier than 10 minutes to go so that it gets more crunchy.
Haven’t tried it yet, it still needs to cool, but I did follow the suggestion of chopping the pecans for the topping and I didn’t use the orange zest, I didn’t want a fruity flavor and didn’t have oranges on hand anyway. So far, it looks pretty good, now for the taste!
Absolutely delicious! We used pecan pieces n tripled the topping. Also we used soy SC milk. Loved it n my neighbors are already asking for the recipe!
This was a big hit for Thanksgiving dinner. I did use chopped pecans instead of whole which was suggested by another baker. Next time I will not use the orange zest. It was a little overpowering and I felt did not compliment the pumpkin.
Due to many comments saying it was too sweet, I substituted sweetened condensed milk for evaporated milk. I also chopped the pecans and added 1/4 tsp of cloves to the mixture. I used fresh pumpkin as well. Came out delicious!
I made this at Thanksgiving along with a regular pumpkin pie (Spicy Pumpkin Pie II – 5-star, also!) for the traditionalists. Hands down, this was by far the favorite pie. Am making again for Xmas. This time, however, I will chop the pecans and add more so that they cover the whole pie.
The orange zest makes it even more amazing! My family was skeptical (how can you do both types of pies in one pie??) but everyone loved it!! I recommend skipping the sweetened condensed milk and using cream instead.
I made this as a birthday pie for my lady. she enjoyed it. it was moist, soft and delicious. she’s allergic to cinnamon, so I took the advice of other reviews and used ground cloves, included the orange zest, as well as a bit of orange juice. My ground ginger had to be discarded, so I used freshly grated ginger in its place. Also, I pulsed the pecan mix in the processor to create a fine topping so there was a crunch in every bite. Delicious. I’ll be making this again soon.
This is a huge favorite among my family and friends! I double the pecan topping recipe, and put any overflow into ramikins to bake.
This was delish! A hit with the entire family. I did add extra spices to the pumpkin mixture, allspice, mace, and clove about 1/4tsp each. I also used the biggest pie pan I have. The instructions are not clear in some areas. The pecan mixture, I softend the butter before mixing in the brown sugar then the pecans. Also don’t forget to add the pecan topping 10 minutes BEFORE the baking time is up.
This was GREAT! I made this for Thanksgiving but doubled the recipe for two pies. First day, I made with pecan mixture, but found it was too sweet for my taste. Second day, I made it without the pecans and it was the best! Thank you for this wonderful recipe!
Always gets lots of compliments. I rough chop the pecans, and make extra topping to be sure the pie is evenly covered. Agree the orange zest makes the extreme sweetness of this more palatable. Next time, I might cut down on the sugar for the pumpkin filing, and would love to try the topping to be more like regular pecan pie and sub some of the brown sugar with corn syrup.
Super easy! Even for the beginner like me. I doubled the spices like suggested and omitted the orange zest to please all. TIP: I used two shallow pie tins ( 8 inch) and this filling makes enough for two pies. I doubled the topping and covered each pie with the pecan mixture giving it a nice thick top crust so to speak. This way no extra filling like others mentioned in their reviews. I also used home made pie crust so I was able to make the lip of the pie high for holding the extra pecan topping. YUM!
Love it!! I did use only brown sugar and since my pie plate is 91/2inch i use and extra 1/4 of pecans. I also did chop about 1/2 of them which was great because you could still cut through it but you could see some whole pieces as well.. BUT MAKE IT AND PUT IT IN THE FRIDGE FOR OVERNIGHT SO IT IS COMPLETELY SET AND SOLID ..ALSO I TOPPED WITH WHIP CREAM AND ADDED SOME SUGAR AND ORANGE SEXT TO THE WHIPPED CREAM..IT WAS AWESOME PERFECT BLEND OF PUMPKIN AND PECAN
This was a little too sweet for us.
Won my work’s pumkin pie contest with this one! The Orange Zest is definitley something that sets this one apart! Also I used fresh nutmeg, ginger, and cinnamon.
DO NOT SKIP THE ORANGE ZEST!! it gives this pie a nice added flavor… the best pumpkin pie recipe.. thanks for sharing!