Layered Pecan Pumpkin Pie

Pecan pumpkin pie combines two popular desserts for both creamy and crunchy textures. Make this recipe for a decadent Thanksgiving treat.

Nothing signals the beginning of fall like recipes with pumpkin. There’s a reason it’s such a popular flavor, and there are so many different ways to use it for a delicious holiday dessert. Or try our delightfully nostalgic sour cream pie.

Harvest Pumpkin Spice Cake is loaded with delicious fall spices and layered with the most scrumptious cheesecake frosting to ever cross your lips!

Or make a classic Pumpkin Roll for a lighter finish to your holiday meal.

For something different, try my Caramel Spiced Pumpkin Trifle or Pumpkin Sweet Cream Chocolate Trifle.

These layered desserts can be made as individual servings and kept in the refrigerator until you’re ready to serve.

Tips for making pecan pumpkin pie

• Make ahead – Since this is a double layer pumpkin pie, you’ll need to make it over the course of two days. The bottom layer is made on the first day and refrigerated overnight to set. Then, the filling is added the next day to finish the dessert.
• Use a shortcut – If you’d prefer, you can use a premade pumpkin pie and just add the homemade pecan filling on top.
• Take your time – The key to layered desserts is making sure each layer is completely set before adding the next. Don’t rush the process or everything will seep into each other. It’ll probably still taste great, but it won’t look as impressive.
• Preventing soggy crust – Bake at a high temperature for the first 15 minutes to set and crisp the crust, then lower the temperature to finish baking. If you have multiple racks in your oven, it can help to start the pie on the lower rack and move it to the middle rack with the temperature change.
• How to prevent the edges from burning – Cover the exposed part of the crust with a layer of foil. Doing this helps to prevent the crust from becoming too dark.

Pumpkin Pecan Pie Notes + FAQ

Storage and freezing

Cover any leftovers and store them in the refrigerator, and use them within 3-4 days.

To freeze, cover it with a layer of plastic wrap and foil. Store in the freezer for up to two months and thaw in the refrigerator before serving.

Or, freeze the pumpkin dessert by itself, then after it thaws, add the fresh pecan topping.

Can I use my own pumpkin pie recipe instead?

Sure! Just be sure to refrigerate it overnight before adding the pecan topping. You could also make homemade crust instead of using a ready-made one if you’d like.

How to tell when a pie is finished baking

The center should jiggle slightly while the outer edges will be set. Be sure to remove from the oven before it’s completely set in the middle, or it will crack as it cools.

You can test for doneness by inserting a knife into the center or using a thermometer. It’s ready when the knife comes out clean or the thermometer reads 170° F.

Other uses for pecan pie topping

The topping has more uses than you might think! Add it to a favorite custard or cream pie to create different flavor combinations, or use it for one of these other tasty treats:

• Mix into oatmeal
• Spoon over ice cream
• Add to pancakes or waffles
• Use in bread pudding
• Make pecan pie bars

Enjoy!

With love from our simple kitchen to yours. 

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Originally published October 2020

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