I still remember the first time I tasted this pumpkin pecan pie—my kitchen smelled like a sugar-kissed autumn breeze, and I swear I heard leaves rustling outside. I’d been hunting for that perfect Thanksgiving dessert: something warm and cozy, with just enough crunch to make you sit up and take notice. My neighbor, sweet old Mrs. Thompson, swore up and down that combining pumpkin custard with a pecan topping was a stroke of genius. Boy, was she right!
Fast-forward a few years and a dozen test bakes later, and I’m officially obsessed. This pie is like a Thanksgiving hug in dessert form—silky pumpkin pie meets crisp, toasty pecans, all balanced by a hint of real maple syrup and Greek yogurt. It’s a family favorite at my house (and trust me, I’ve made enough pies to earn that title).
Why You’ll Love This Pumpkin Pecan Pie
- Double-texture delight: creamy, lightly spiced pumpkin filling topped with crunchy pecans.
- Lightened-up twist: Greek yogurt swaps in for some cream, and maple syrup replaces refined sugar (yes, really!).
- Heart-healthy perks: pecans bring good fats and vitamin E, pumpkin adds fiber and beta-carotene.
- Make-ahead magic: bake it a day or two early, then chill—it’s a lifesaver on busy holiday mornings.
- Customizable: gluten-free crust? dairy-free option? boozy touch? You got it!
- Crowd-pleaser: guests always swoon, and second helpings are practically guaranteed.
Ingredient Notes & Casual Tips
Before we roll up our sleeves, let’s chat ingredients. If you’re looking to sneak in a few healthier bits, here’s what’s happening behind the scenes:
- Pumpkin puree: Not the spiced pie filling—plain canned pumpkin. It gives you full control over spices and sweetness.
- Greek yogurt: Swapping in half the cream for plain whole-milk Greek yogurt adds tang and protein without sacrificing richness.
- Maple syrup: I always reach for grade B for a deeper flavor, but grade A amber is just fine if that’s what you’ve got.
- Pre-toast those pecans: Pop them in a 350°F oven for 5–7 minutes. Watch closely—they go from “perfect” to “uh-oh” fast!
- Butter vs. vegan butter: You can totally use a plant-based stick if dairy’s your nemesis. The crust will still be tender and flaky.
- Gluten-free flour: A 1:1 baking flour mix works wonders in the crust—no one needs to know it’s GF.
Ingredients
- For the crust:
- 1¼ cups (150g) all-purpose flour (or gluten-free 1:1 baking flour)
- 2 tablespoons light or dark brown sugar
- ½ teaspoon fine sea salt
- 8 tablespoons (1 stick) unsalted butter, cold and cubed (or vegan butter)
- For the pumpkin custard:
- 1 cup (240g) canned pumpkin puree
- ½ cup (120g) plain whole-milk Greek yogurt
- ½ cup (120ml) half-and-half or heavy cream
- 2 large eggs, room temperature (they whisk better this way)
- ¼ cup (60ml) pure maple syrup (grade B if you can find it)
- 2 teaspoons pumpkin pie spice (or a mix of cinnamon, ginger, nutmeg, allspice)
- 1 teaspoon pure vanilla extract
- For the pecan topping:
- 1 cup (120g) pecan halves, toasted
- ¼ cup (50g) light brown sugar
- 2 tablespoons unsalted butter, melted (or vegan butter)
- Pinch of fine sea salt
Step-by-Step Directions
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Prep the oven and your mindset: Preheat to 375°F. Let your eggs and Greek yogurt hang out at room temperature for about 15 minutes—this little trick makes whisking a breeze (and no one likes lumpy custard!).
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Build the crust: In a mixing bowl, whisk together flour, brown sugar, and salt. Using a pastry cutter or two forks, cut in the cold butter until the mixture looks like coarse crumbs that clump when you pinch them together. Press it firmly into a 9-inch pie plate, building up a neat ¼-inch rim. Pop it in the fridge for 10 minutes—chilling keeps the butter cold so your crust bakes up flakier.
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Blind-bake the shell: Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Carefully remove the weights and paper, then bake another 5 minutes until the edges just start to turn golden. This step prevents a soggy bottom (don’t skip it!).
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Whisk the custard: In a clean bowl, combine pumpkin puree, Greek yogurt, half-and-half, eggs, maple syrup, pumpkin pie spice, and vanilla. Whisk until glossy and lump-free. Pro tip: sift your spices first if you’ve got any clumps—they love to hide in there.
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Fill the crust: Lower the oven temperature to 350°F. Pour the custard into your hot pie shell, smoothing the top with the back of a spoon so it bakes evenly.
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Top with pecan crunch: In a small bowl, toss your toasted pecans with brown sugar, melted butter, and a pinch of salt. Scatter them over the custard—some will sink in for nuttiness, some will stay perched on top for extra crisp.
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Bake and watch: Bake for 35–40 minutes, rotating the pan halfway through, until the edges look set and the center still jiggles just a little—think gelatin wobble, not water. This ensures a silky texture. If the crust edges brown too quickly, drape a little foil around them after 20 minutes.
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Cool down: Let the pie rest on a wire rack for about 2 hours. Cooling slowly helps keep cracks at bay. Then transfer to the fridge for at least 3 hours—overnight is even better (if you can resist!).
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Slice and serve: For picture-perfect slices, dip a sharp knife in hot water, wipe it dry, and slice—wipe and repeat. Top with softly whipped cream or a drizzle of bourbon caramel if you’re feeling fancy.
Variations & Flavor Twists
- Boozy bliss: Stir 1 tablespoon bourbon into the custard. It adds a deeper, warm note that makes grown-ups swoon.
- Maple pecan crunch: Swap the brown sugar in the topping for an equal amount of maple syrup—utterly irresistible (and a touch gooey!).
- Dairy-free fall: Use coconut yogurt and canned coconut cream in place of dairy. You’ll still get that creamy richness.
- Nut-free option: Replace pecans with a mix of toasted pepitas and sunflower seeds for that same toasty crunch without the nuts.
- Chocolate swirl: Drizzle melted dark chocolate over the pecan layer before baking for a subtle, fudgy surprise in each bite.
Storage & Reheating Tips
- Fridge: Once chilled, cover with plastic wrap or foil—will keep beautifully for 4–5 days. Yes, you can sneak a slice at 10 p.m. (no judgment!).
- Freezer: Wrap tight in plastic and foil. Freeze up to 2 months. Thaw overnight in the fridge and you’re back in business.
- Reheat: Warm slices at 300°F for 8–10 minutes so the topping stays crisp. Or zap in the microwave for 15–20 seconds on low if you’re in a rush.
- Make-ahead: Bake up to two days before your event. Chill, then bring to room temp or reheat gently before serving.
Let’s Chat!
Whew! I know it’s a bit of a process, but trust me, every step is worth it. This pumpkin pecan pie has become my go-to for cozy fall nights, holiday feasts, and anytime I need a little crunchy comfort. I’d love to hear how yours turns out—drop me a comment below or shoot me a message if you have any questions. And if you try one of the fun variations, do tell! Happy baking, friends, and may your pie plate always be full of cozy autumn joy.
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.
