Pumpkin pie or pecan pie? Why not both guys, I’m here to give it to you this year. This is a rich, creamy pumpkin pie topped with a sweet, crunchy, pecan pie layer. It’s the best of both worlds, and it’s everything you want in a fall pie. Make it for the holidays, make for a Saturday night.

Little known fact about me- I am not a huge fan of making pie. It’s really just the dough that I don’t like dealing with, ya know? The whole chilling the dough, trying to make it not stick to your counter, blegh. It’s just not my fav. BUT, it’s pie season you guys, and sometimes you just gotta get to work because the end result is gonna be worth it.

I’m referencing an old classic pie crust recipe I have back in the archives of this site for this recipe because it’s old reliable for me. It uses a food processor, but you can definitely make it work by hand. It’s just a pretty easy recipe, and you end up with a lightly sweet, crumbly, flakey dough that works every time.

As for the filling, I went a different route this time. I’m a big fan of the Libby recipe, and I’ve always gone the direction of evaporated milk for my pumpkin pie. But today I’m taking a shift and adding heavy cream instead, and you end up with something really smooth and rich feeling in the end. It’s definitely how I’ll be making my pumpkin pie from now on.

For the pecan pie layer, you make a thick, sticky, crumb layer that you evenly sprinkle on top. Since pecan pie traditionally uses corn syrup, we’re using it here to glue everything together. It’s a little messy, but it’s worth it for sure.

I hope you guys enjoy this one, and that maybe it makes it through as a new classic in your home. It’s worth all the work, I promise!

Pumpkin Pecan Pie

Servings 8 slices


For the crust:

  • 1 cup very cold butter, cubed
  • 1/4 cup powdered sugar
  • 1 egg
  • 1 tbs. ice cold water
  • 2 1/2 cups flour
  • 1/2 tsp. vanilla extract

For the filling:

  • 1 15 oz. can pumpkin puree
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • 1/4 tsp. cloves
  • 1/2 tsp. nutmeg
  • 1/4 tsp. salt
  • 1 cup cream
  • 3 eggs
  • 1/2 cup chopped pecans
  • 1/2 cup old fashioned oats
  • 1/4 cup brown sugar
  • 1/4 cup corn syrup
  • 1/4 tsp. salt


For the crust:

  1. In a large bowl, use a pastry blender to cut together the cold butter and powdered sugar, leaving the butter in pretty large chunks still. Beat the egg and cold water together, and pour into the butter mixture. Stir to coat. 

  2. Add in the flour and salt, and use your pastry blender to cut together until a dough starts to form. Then turn the dough onto a floured surface, and finish forming the dough together. Split in half, and form each half into a disc. Wrap each half in plastic, and refrigerate for at least 30 minutes, or until you’re ready to use it. When you’re ready to roll the dough, remove it from the plastic and roll on a floured surface, taking care to move the dough around as you roll so it does not stick. 

  3. Transfer the dough to a 9 inch pie pan. Cover in foil, placing the foil directly on top of the crust, and freeze for 20 minutes while your oven preheats to 400 degrees. 

  4. Fill the foil-lined crust with pie weights, and bake for 20 minutes. 

For the filling:

  1. While the crust is baking- in a large bowl whisk together the pumpkin, brown sugar, and sugar until smooth. Add in the cinnamon, ginger, cloves, nutmeg, and salt and whisk together. Gently whisk in the cream and eggs until the mixture is completely combined and smooth. 

  2. Once the crust has partially baked, remove the foil and pie weights. Pour the pumpkin filling into the pie crust. Put the pie in the oven on a baking sheet, and lower the temperature to 375 once you put the pie in. Bake for 40 minutes. 

  3. While the pie is baking, stir together the pecans, oats, brown sugar, corn syrup, and salt in a small bowl. The mixture will be sticky. After 40 minutes of baking, remove the pie from the oven, and evenly sprinkle the pecan mixture over the top of the pie. Return the mixture to the oven, and bake for another 10-15 minutes. The pie should be set around the edges, and just jiggly in the center. 

  4. Cool completely before serving! 


  1. SarahEllen

    November 11, 2019 at 11:39 pm

    I am not really a fan of pumpkin pie or pecan pie but for some reason this looks amazing and I’m going to try it for Thanksgiving this year. Your initial comments mentioned using a food processor for the dough but it wasn’t in the instructions- where does that come in? Can you add those instructions, please?

    • Dough-Eyed

      November 12, 2019 at 1:24 am

      Hi there Sarah! I have done this recipe using a crust by hand- but it's the same recipe as the food processor option which you can find here: http://dougheyed.com/rustic-apple-tarts/ I hope that helps!! And, it's a super tasty pie, I hope you like it!


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