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A slice of pumpkin pecan pie
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5 from 3 votes

Pumpkin Pecan Pie

This pumpkin pecan pie is a perfect blend of two fall desserts. It's made with maple syrup, a splash of bourbon (or whiskey), and is easy to make ahead for later!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 8 people
Calories: 415.82kcal



  • 1 9" pie dough

For Pumpkin Pie:

  • 2 eggs, divided
  • 1 cup pumpkin purée
  • cup heavy cream
  • ¼ cup brown sugar
  • 1 ½ ounces bourbon
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon sea salt

For Pecan Pie:

  • ¼ cup maple syrup
  • 2 tablespoons butter, melted and cooled
  • 1 egg
  • 1 egg yolk
  • ¼ teaspoon cinnamon
  • teaspoon sea salt
  • 1 ¼ cups chopped pecans


  • Center an oven rack, and preheat oven to 450°F.
  • Press the pie dough into a pie pan, and place in the refrigerator.

Make the Pumpkin Pie Batter:

  • Separate one of the eggs by dividing the egg yolk and white. Reserve the egg white, and add the egg yolk to a blender.
  • Add the remaining pumpkin pie ingredients to the blender, and blend on high for about two minutes.
    Tap the blender basin against the counter to help get rid of air bubbles.

Prepare the Pecan Pie Filling:

  • Whisk together all pecan pie filling ingredients except for the pecans.
    Tip: Make sure the butter is cooled before whisking, because hot butter could scramble the eggs.

Make the Pie:

  • Remove the pie dough from the fridge.
  • Add a splash of water to the reserved egg white, beat with a fork, and then brush the egg onto the pie dough.
  • Slowly pour the pumpkin pie filling into the pie dough.
    Add Pumpkin Pie Batter To Prepared Dough
  • Evenly scatter the pecans over the pumpkin filling.
    Tip: The amount of pecans you need will depend on how finely the nuts are chopped. Make sure the pumpkin batter is completely covered.
    Top Pumpkin Pie Batter with Chopped Pecans
  • Pour the pecan pie mixture over the pecans. Use your finger to push down any pecans that pop up above the batter. (If the pecans are not submerged, they could burn while the pie bakes.)
    Top Pecans with Pecan Pie Batter
  • Bake the pie for 10 minutes, and then lower the oven temperature to 300°F. Bake for another 35-45 minutes, until the pecan filling is evenly puffed and the crust is golden.
    Bake Pumpkin Pecan Pie Until Filling is Set + Crust is Golden
  • Serve warm or cool.
  • Make Ahead (Refrigerator): 
    Loosely cover pie. Pie will keep in the fridge for 4-5 days (although the crust will soften the longer it sits).


Calories: 415.82kcal | Carbohydrates: 29.65g | Protein: 6.09g | Fat: 30.23g | Saturated Fat: 9.93g | Cholesterol: 120.49mg | Sodium: 257.41mg | Potassium: 222.96mg | Fiber: 3.15g | Sugar: 14.49g | Vitamin A: 5276.27IU | Vitamin C: 1.59mg | Calcium: 65.63mg | Iron: 1.81mg