This delicious Pumpkin Pecan Pie takes all the decision-making out of whether to make a pumpkin pie or pecan pie for the holidays. The combination of a spicy gingersnap crust, filled with creamy pumpkin pie and topped with sweet crunchy pecans, is not to be missed. It makes the perfect holiday treat for whichever side of the pie aisle you stand on.
FYI - This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. All links are products I use when making my recipes.
Table of contents
Our family loves the traditional pies that one has for Thanksgiving dinner but we can never decide on which one I should bake. My husband's favorite is Pecan Pie while the rest of us favor the classic Pumpkin Pie.
So I decided to try something a little different this year and put our two favorites together - a pumpkin layer on the bottom with a bourbon pecan layer on the top. I didn't know how this pecan pumpkin pie was going to turn out but, I knew if it did, I would make everyone in the family very happy.
And did it ever! The rich, creamy pumpkin layer tasted heavenly on its homemade pie crust of spicy gingersnaps, and the crunchy pecan topping with its caramel-flavored gooey filling put it over the top. It was the biggest hit of the holiday dinner and, warning to all, totally addictive!
Choose Your Pie Crust
Did you know that a pie doesn't have to have that traditional, flaky dough crust? I love my mom's butter pie crust I use for pumpkin and apple pies but I wanted to try something a little different.
I thought the chocolate cookie crust I use on my Caramel Pecan Chocolate Pie would compete too much with the pumpkin and pecan flavors while a nut crust, similar to the one I use on my Pumpkin Chiffon Tart, might be over-the-top on the nutty side.
So I added an extra dash of spicy to the mix and made one with gingersnaps! It really pushes the pumpkin flavor over the top. Oh, and by the way, it's also great with the traditional flaky crust too.
- Granulated sugar
For Pumpkin Filling
- Pumpkin puree
- Evaporated milk
- Granulated sugar
- Warm spices - cinnamon, ginger, and nutmeg or you can use pumpkin pie spice
For Pecan Filling
- Brown sugar
- Corn syrup
- Vanilla Extract
How to Make Pecan Pumpkin Pie
Start with this easy Gingersnap Crust that will give this pumpkin pecan pie recipe an extra crispy, spicy edge to it. And the best part - no rolling pin needed!
- Mix the gingersnap crumbs and melted butter together in a small bowl.
- Add sugar and ginger.
- Mix well.
- It should stick together if you push it between your fingers.
- Pat into the bottom and up the sides of a pie plate.
- Bake for 8 minutes and let cool while preparing the filling.
Pumpkin Pie Filling
- Combine pumpkin puree, evaporated milk, eggs, and sugar in a large bowl.
- Add cinnamon, ginger, nutmeg, and salt.
- Stir until smooth.
- Pour pumpkin mixture into cooled gingersnap pie crust.
Pecan Pie Filling
- In a saucepan, heat butter, sugar, and corn syrup to a boil and let cook for 1 minute. Stirring constantly.
- Take the pan off the heat and add bourbon, vanilla extract, and chopped pecans.
- Let the mixture cool for at least 5 minutes. Combine eggs only when the mixture has cooled sufficiently! If you put the eggs into too hot a mixture they will cook separately and will not blend well.
- Blend until well mixed.
- Spoon the pecan mixture gently over the pumpkin pie filling until it is completely covered and all the mixture has been used.
- Heat oven to 350°F and bake to a golden brown finish. I covered the entire pie with aluminum foil after about 30 minutes so it didn’t get too dark. Let cool on a wire rack for no more than 2 hours then store in refrigerator.
Finish this doubly delicious pumpkin pecan pie with a little fresh whipped cream and maybe a scoop of ice cream for the perfect ending to your holiday dinner or really any special occasion. If your family is like mine and has more than one favorite, take the stress out of dessert and bake some double deliciousness into one mouthwatering dessert! Enjoy!
More Holiday Dessert Recipes
French Apple Pie has everything you want in an apple pie plus loads of sweet crumbs on top!
Chocolate Pumpkin Swiss Roll Cake has a light-as-air chocolate cake wrapped around a creamy pumpkin filling. It's a showstopper for the holiday season.
Easy Pecan Pie - Want your classic pecan pie? This quick and easy recipe makes the perfect dessert for Thanksgiving. It's sweet, crunchy, and contains no corn syrup.
Skillet Pumpkin Dump Cake is an easy-to-make dessert with creamy pumpkin filling, topped with a boxed cake mix, then sprinkled with crunchy pecans and toffee bits for a slice of seasonal flavor.
Pumpkin Pecan Pie
- 1 ¾ cup very finely crushed gingersnaps
- ¼ cup melted butter
- 2-3 Tablespoons sugar
- ¼ teaspoon ground ginger
- 15 oz pure pumpkin puree (1 can)
- 14 oz evaporated milk (1 can)
- 2 large eggs
- ½ cup sugar
- 1 teaspoon ground cinnamon *see note below for substitution
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- 2 Tablespoons butter
- ½ cup brown sugar
- ⅜ cup corn syrup
- ½ Tablespoon bourbon
- 1 teaspoon vanilla extract
- 1 cup pecans chopped
- 2 large eggs
- Preheat oven to 325 degrees.
- Mix gingersnaps, butter, sugar, and ginger together in a medium bowl. Press into the bottom and up the sides of a deep dish pie plate.
- Bake 8 minutes then remove from oven and let cool on a wire rack.
- Turn oven up to 350 degrees.
- In a large bowl, mix all ingredients for pumpkin filling until smooth. Pour into the cooled pie crust.
- In a small saucepan, bring butter, sugar and corn syrup to a boil and allow to cook for 1 minute.
- Remove from heat and stir in bourbon, vanilla extract and pecans.
- Cool 5 minutes then add eggs, stirring well. Note: Let cool sufficiently so that eggs do not curdle when added.
- Carefully spoon pecan filling over the top of the pumpkin filling.
- Bake in oven for 50 minutes. Check at about the 30 minute mark to make sure pie is not getting too brown. If so, tent with aluminum foil for remaining baking time.
- You can substitute 3 teaspoons of pumpkin pie spice for the ground cinnamon, ginger, and nutmeg.
This post has been updated with step-by-step instructions and a video. It was first posted on December 3, 2014.
Don't miss my No-Stress Thanksgiving series! First, you get a planner with minute-by-minute instructions that take the stress out of making the perfect Thanksgiving feast. Secondly, you get all the traditional holiday recipes you love to make all in one place. Check out the No-Stress Thanksgiving Series today!