There’s something about a pie that feels like home—the gentle hum of the oven, the faint scent of cinnamon dancing through the air, the way your hands get dusted in flour as you press the crust into shape. I still remember the first time I tasted this pumpkin pecan pie: it was late October, leaves turning gold, and my kitchen smelled like a sugar-kissed autumn breeze. One bite and I swear I heard a chorus of crunchy pecans singing “ahhh.”
Over the years, I’ve tweaked this recipe until it felt just right—silky pumpkin custard tempered with Greek yogurt, a whisper of pure maple syrup, all crowned by a toasty pecan crunch. It’s my go-to for Thanksgiving, cozy fall dinners, even those spontaneous “let’s hang out” nights when you need an excuse to warm up the oven and call a few friends. Trust me, you’ll want a slice (or three).
Why You’ll Love It
You know what makes this pie stand out? It’s that silky-meets-crunchy contrast. One forkful offers a smooth, lightly spiced pumpkin custard, then—bam—a shower of toasted pecans. There’s a playful tension between tangy Greek yogurt and the rich half-and-half, and swapping refined sugar for maple syrup gives a whisper of forest sweetness instead of cloying syrup. Plus, it’s surprisingly light on the waistline without skimping on taste—perfect if you want to impress without hauling out the heavy cream cart.
Timing and Servings
Prep and blind-bake the crust in about 30 minutes, then pour in the filling and bake another 35–40 minutes. You’ll need at least 3 hours (overnight is better) for chilling so the custard firms up just right. One 9-inch pie serves 8–10 people generously—ideal for a family feast or a small potluck where everyone asks for seconds.
Ingredients
- Crust: 1¼ cups (150 g) all-purpose flour (or gluten-free 1:1), 2 Tbsp brown sugar, ½ tsp sea salt, 8 Tbsp cold unsalted (or vegan) butter, cubed.
- Custard: 1 cup (240 g) canned plain pumpkin puree, ½ cup (120 g) whole-milk Greek yogurt, ½ cup (120 ml) half-and-half or heavy cream, 2 large eggs (room temp), ¼ cup (60 ml) pure maple syrup, 2 tsp pumpkin pie spice, 1 tsp vanilla extract.
- Pecan topping: 1 cup (120 g) pecan halves (toasted), ¼ cup (50 g) light brown sugar, 2 Tbsp melted unsalted (or vegan) butter, pinch of sea salt.
Directions
- Preheat oven to 375°F. Let eggs and Greek yogurt sit on the counter for 15 minutes so the filling blends smoothly—no lumps allowed.
- In a bowl, whisk flour, brown sugar, and salt. Use a pastry cutter (or two forks) to work in cold butter until the mixture looks like pea-sized crumbs. Press into a 9″ pie plate, building up a neat ¼″ rim. Pop it in the fridge for 10 minutes.
- Line the chilled crust with parchment and pie weights (or dried beans). Blind-bake for 15 minutes, remove weights, then bake 5 more minutes until the edges just turn golden.
- Lower oven to 350°F. In a clean bowl, whisk pumpkin, yogurt, cream, eggs, maple syrup, pumpkin pie spice, and vanilla until glossy and lump-free.
- Pour the custard into the par-baked crust. In a small bowl, toss toasted pecans with brown sugar, melted butter, and salt. Scatter them over the filling—let some sink in, let others perch on top.
- Bake 35–40 minutes, rotating halfway. You’re looking for set edges and a center that jiggles like firm jelly. If the pecans brown too quickly, loosely drape a strip of foil around the pie’s edge.
- Let the pie cool on a rack for about 2 hours—this slow cooldown helps prevent cracks. Then chill at least 3 hours (overnight if you can wait).
- To serve, run a sharp knife under hot water, wipe it dry, and slice. Top each wedge with softly whipped cream or a drizzle of bourbon caramel for an extra wink.
Variations
• Bourbon boost: stir 1 Tbsp bourbon into the custard for a warm, smoky depth that feels very grown-up.
• Maple-pecan gooey: swap the brown sugar in the topping for 3 Tbsp maple syrup—utterly lush and sticky.
• Dairy-free treat: use coconut yogurt and full-fat coconut cream to keep it vegan and silky.
• Nut-free crunch: replace pecans with roasted pepitas and sunflower seeds for allergy-friendly texture.
• Chocolate swirl: drizzle melted dark chocolate over the pecans before baking for a subtle fudge surprise.
Storage & Reheating Tips
Refrigerate covered for 4–5 days—perfect for those “I need dessert now” moments. If you freeze the whole pie, wrap it tightly in plastic and foil; it’ll last up to 2 months. Thaw overnight in the fridge. For single-slice freezing, wrap each wedge individually so you avoid soggy toppings from repeated freezes. To reheat, pop slices in a 300°F oven for 8–10 minutes to keep that pecan crunch alive, or microwave on low for 15–20 seconds if time’s tight.
FAQs
Can I use fresh pumpkin? Absolutely. Roast and puree a small sugar pumpkin, then strain any excess water. You’ll taste extra brightness, though canned puree is more consistent in texture.
Why does my custard crack? Sudden temperature shifts and overbaking are usually to blame. Let the pie cool gradually at room temperature before chilling, and aim for that gentle jiggle at the center—then pull it out.
How do I toast pecans evenly? Spread them in one layer on a baking sheet, toast at 350°F for 5–7 minutes, tossing halfway. Keep your eye on them—nuts can go from perfect to charred in a blink.
Can I freeze slices instead of a whole pie? Sure thing. Wrapping individual wedges in plastic and foil helps them thaw faster and keeps the topping from collapsing after multiple freeze-thaw cycles.
Conclusion
This pumpkin pecan pie isn’t just dessert—it’s a warm hug after a crisp walk through falling leaves, a kitchen concert of crackles and sweet spice. It blends a little science—hello, blind-baking and temperature control—with pure joy, like tasting that first forkful of creamy custard and crunchy pecans. So preheat, mix, bake, and let the magic happen. May your pie plates be full, your gatherings be merry, and every slice feel like home.
Pumpkin Pecan Pie
Ingredients
- 1¼ cups all-purpose flour (150g) all-purpose flour (or gluten-free 1:1 baking flour)
- 1 cup canned pumpkin puree (240g) canned pumpkin puree (not pie mix)
- 1 cup pecan halves (120g) pecan halves, toasted (see Note)
- 2 tbsp unsalted butter 2 tbsp unsalted butter, melted
- 2 large eggs 2 large eggs, room temperature (for lift)
- ½ cup pure maple syrup ½ cup pure maple syrup
- ½ cup whole-milk Greek yogurt ½ cup whole-milk Greek yogurt (for creaminess)
- sea salt Pinch of fine sea salt
- pumpkin pie spice 2 tsp pumpkin pie spice (cinnamon, ginger, nutmeg, allspice)
- vanilla extract 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 375°F. Let eggs and yogurt sit at room temperature for 15 minutes to whisk smoothly.
- Whisk flour, brown sugar, and salt. Cut in butter until mixture holds together. Press into a 9-inch pie plate and chill.
- Bake crust with weights, then without until lightly golden.
- Mix pumpkin, yogurt, half-and-half, eggs, maple syrup, pie spice, and vanilla until smooth.
- Pour custard into crust and smooth surface with a spoon.
- Toss toasted pecans with sugar, butter, and salt. Scatter over custard.
- Bake until set, cool on a rack for 2 hours.
- Chill for at least 3 hours, slice and serve with whipped cream or bourbon caramel.
