Description
Layered Pecan Pumpkin Pie With Crunchy Pecan Topping. This dessert combines creamy spiced pumpkin and a rich pecan topping.
Ingredients
Scale
- 1 (9-inch) frozen deep-dish pie crust (No need to thaw before baking.)
- 1 cup pure pumpkin puree
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon pumpkin pie spice
- ⅔ cup light corn syrup
- ½ cup granulated sugar
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- 1⅓ cups chopped pecans
Instructions
- Preheat the Oven Set your oven to 350°F.
- Prepare the Pumpkin Layer In a medium mixing bowl, combine the pumpkin puree, sugar, egg, and pumpkin pie spice. Stir until smooth and fully blended.
- Spread this mixture evenly into the bottom of the frozen pie shell.
- Make the Pecan Layer In another bowl, whisk together the corn syrup, sugar, eggs, melted butter, and vanilla until well combined. Fold in the chopped pecans.
- Carefully spoon the pecan mixture over the pumpkin layer. Do not stir—just let it settle naturally on top.
- Bake Place the pie in the oven and bake for 50 to 55 minutes. The pie is done when a knife inserted near the center comes out clean.
- If the crust edges start browning too quickly, loosely cover them with foil.
- Cool Completely Transfer the pie to a wire rack and allow it to cool fully before slicing. This step helps the layers set properly.
Notes
- Add whipped cream or a scoop of vanilla ice cream for serving.
- You can bake it ahead of time.
- Prep Time: 15 minutes
- Cook Time: 50 to 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Layered Pecan Pumpkin Pie, Pumpkin Pie, Pecan Pie, Holiday Dessert