Pecan Pumpkin Pie Recipe (Two Layers, One Crust)
Can’t decide between pecan pie and pumpkin pie? You don’t have to! My Pecan Pumpkin Pie bakes BOTH in one crust, with a layer of spiced pumpkin on the bottom and a layer of old fashioned pecan pie on top. Every slice gets you two pies in one bite.
The pecan layer is my own pecan pie filling, made with brown sugar and butter and no corn syrup. It gets poured right over the pumpkin layer and the whole thing bakes together in about 45 minutes. One pie pan, one bowl and one trip to the oven is my kind of Thanksgiving math!
If you want the pecan layer all by itself, that’s my Old Fashioned Pecan Pie. But I mean, look at these layers
Why I Make Pecan Pie Without Corn Syrup
One word: F L A V O R! Brown sugar and butter bake up into a filling that tastes like caramel and pecans, and it sets up without being runny or overly sweet. That’s the old fashioned way of making it, and it’s the only way I make pecan pie. If a corn syrup pecan pie is the one you love, I’m not here to talk you out of it! But if you’ve never tried it this way, this pie is a great place to start.
Why Make A Pumpkin Pecan Pie?
It ALL started with me making one of those funny graphics for my Facebook Page that asked “Which One Is Your Pie Or Die for Thanksgiving?”
A Facebook friend said she likes a Piecaken, pecan and pumpkin pie AND a cake all in one. Another friend said she likes to bake a 1/2 and 1/2 pie and eat JUST the section where the two pies met. I thought that was hilarious and also interesting. So I looked it up but what I discovered was that you can make a two-layer pie. And so it was done.
I took the OG Libby’s Recipe for their half-and-half pie and used the pumpkin portion for the bottom of the pie. You can also make this Pumpkin Pie without Evaporated Milk and use it instead of the OG Libby’s recipe. And then I made my pecan pie recipe and poured it over the top. AMAZING!
I’ve had several folks ask if you can make this gluten-free. I think if you need a gluten-free version you could start with this crustless pumpkin pie. And then add some sort of gluten-free pecan pie on top. It would take some recipe development on your part, but it still might be worth it!
What Do I Need To Make A Double Decker Pie?
While the list looks long it’s mostly pantry ingredients that you probably have on hand for holiday baking.
- butter
- salt
- water
- pumpkin puree
- eggs
- milk
- flour
- sugar
- brown sugar
- pumpkin pie spice
- a bowl
- whisk
- 9-inch pie pan, this pie needs a bit deeper than the regular shallow pyrex pan
More Pecan Pies To Try
All of the corn syrup free, all of the delicious!
- The OG Old Fashioned Pecan Pie without Corn Syrup
- Maple Pecan Pie
- Mini Pecan Pies
- Chocolate Pecan Pie
- Chopped Pecan Pie
- Bourbon Pecan Pie
How to store pecan pumpkin pie
This one is two custards stacked in a single crust, so if anything it needs the refrigerator more than a plain pecan pie does. The pumpkin layer is wetter, and wetter means it spoils faster. Cool it completely, cover it loosely, and refrigerate it within 2 hours of baking.
It keeps 3 to 4 days. Do not leave this one out overnight, not even on Thanksgiving, not even because the fridge is full. Make room.
Pecan Pumpkin Pie
Ingredients
Pie Crust
- 1 1/4 cups all purpose flour
- 1/4 tsp salt add an extra pinch if your butter is unsalted
- 1/2 tsp sugar
- 1/2 cup cold butter
- 2 to 4 tbsp cold water
Pecan Pumpkin Pie Ingredients
- 1 cup pumpkin puree
- .833 cups sugar divided
- 3 eggs
- 1 tsp pumpkin pie spice
- 1 cup brown sugar packed in the cup
- 2 tbsp flour
- pinch salt
- 1/2 cup butter melted
- 2 tbsp milk
- 1 cup pecan halves
Instructions
To Make The Pie Crust
- In the bowl of a food processor whirl the flour, salt and sugar together
- Cut the butter in chunks, drop it in the food processor and pulse on and off until it looks like fine crumbs
- Start with the smallest amount of water and drizzle it in while the food processor is running
- If the dough clumps up it’s done, if it doesn’t come together add a little more water
- Pat the dough flat, wrap it and chill at least one hour
To Make The Pie
- Roll out the pie dough a little bigger than your pie pan, fit it gently into a 9 inch pie pan, trim the edges 1/2 inch bigger than the edge of the pie pan
- turn that extra dough under and make a thick rim for the pie, crimp as desired
- Put the pie pan in the fridge to chill
- Preheat the oven to 375˚
- Mix the pumpkin, 1 egg, 1/3 cup of sugar, and the pumpkin pie spice together
- Scrape into the chilling pie shell and level, pop it back in the fridge
- Wipe out the bowl and mix the rest of the white sugar (1/2 cup), brown sugar, flour, and salt together
- Then stir in the two eggs, melted butter, and milk
- Whisk gently until smooth, do not beat this mixture just stir it until smooth with the whisk
- Stir in the pecans
- Pour over the top of the pumpkin mix
- Bake in the preheated oven until the crust is browned and the pie is set, about 45-50 minutes
- Let the pie cool completely, then cover it and refrigerate within 2 hours of baking
Video
Notes
- A store bought crust works great in this pie, refrigerated or frozen. Homemade or bought, it’s still YOUR pie!
Nice