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.
Our family loves the traditional pies that one has around Thanksgiving and Christmas but we can never decide on which one I should bake. My husband’s favorite is Pecan Pie while the rest of us favor Pumpkin Pie. So I decided to try something a little different this year and put our two favorites together – pumpkin pie on the bottom and a bourbon pecan pie on the top. Didn’t know how it 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 base tasted heavenly on its spicy gingersnap crust and the crunchy layer of pecans with its caramel-flavored gooey filling put it over the top. It was the biggest hit of the holiday 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 crust recipe 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 crust too.
How to make a pecan-crusted pumpkin pie
Gather the ingredients.
- 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 bottom and up sides of pie dish.
- Bake for 8 minutes and let cool while preparing 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 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 minutes. Stirring constantly.
- Take the pan off the heat and add bourbon, vanilla and pecans.
- Let the mixture cool for at least 5 minutes then add the eggs. If you put the eggs into too hot a mixture they will cook separately and will not blend well.
- Blend until well mixed.
- Spoon gently over pumpkin pie filling until it is completely covered and all mixture has been used.
- Bake to a golden brown finish. I covered mine after about 30 minutes so the pie didn’t get too dark. Let cool for no more than 2 hours then store in refrigerator.
Finish this doubly delicious pumpkin pecan pie with a little whipped cream and maybe a scoop of ice cream for the perfect ending to your Thanksgiving or Christmas dinner. If your family is like mine and has more than one favorite, take the stress out of dessert and get ready and bake some double deliciousness into one pie dish! 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.
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.
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Pumpkin Pecan Pie
- 1 3/4 cup very finely crushed gingersnaps
- 1/4 cup melted butter
- 2-3 Tablespoons sugar
- 1/4 teaspoon ginger
- 1 15- oz can pure pumpkin puree
- 1 14- oz can evaporated milk
- 2 large eggs
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 Tablespoons butter
- 1/2 cup brown sugar
- 3/8 cup corn syrup
- 1/2 Tablespoon bourbon
- 1 teaspoon vanilla
- 1 cup pecans chopped
- 2 eggs
- Preheat oven to 325 degrees.
- Mix all ingredients together for crust and press into bottom and up sides of pie plate.
- Bake 8 minutes then remove from oven and let cool on wire rack.
- Turn oven up to 350 degrees.
- In a large bowl, mix all ingredients for pumpkin filling until smooth. Pour into 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 and pecans.
- Cool 5 minutes then add eggs, stirring well.
- Carefully spoon pecan filling on top of 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.
This post has been updated with step-by-step instructions and a video. It was first posted on December 3, 2014.
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