Pumpkin Pecan Pie

Pumpkin pecan pie is the perfect dessert for the Thanksgiving and Christmas holidays. If you can’t decide between pumpkin pie or pecan pie, you can now have both. The bars are easy to make and combine the rich and seasonal flavors of pumpkin and candied pecans. 

 

These pumpkin pecan pie bars are absolutely delish and they will feed a crowd around the Thanksgiving and Christmas holidays. 

I love the flavors in a pumpkin pie, with the cinnamon nutmeg, ginger, and cloves combined with the brown sugar and corn syrup candied pecans–it can’t be beaten. 

So, adding the two together makes the best dessert on the holiday table.

Watch How To Make Pumpkin Pecan Pie

My youngest loves this pumpkin and pecan pie and kept coming in and getting another piece.

I shared some with the girls down at my nail salon and they loved it, as well. It’s a great dessert when people can’t decide between the two pies. 

Ingredients

• Two pie crusts
• Pumpkin puree
• Eggs
• Brown Sugar
• Sugar
• Sweetened condensed milk
• Cinnamon
• Nutmeg
• Ginger
• Cloves
• Corn syrup
• Butter
• Pecans

If you love pecan pie, click here to get this pecan pie brownies recipe. It’s to die for. This chocolate pecan pie recipe is another great dish for the holidays, as well as candied pecans to munch on. 

Start by rolling out the pie crust into a rectangle. I used two crusts because otherwise, the crust will be too thin if you only use one. 

 

Place the crusts into the jelly roll pan and fold the edges over, if needed, before crimping the edges with your fingers. 

Bake the pie crust for about ten minutes to help it get crispier. (I didn’t do that while taking pictures, but if you bake it, it will keep the crust from staying soft after baking). 

Pumpkin Pie Filling

For the pumpkin pie filling, start by adding the brown sugar to the bowl. 

Next, add the pumpkin puree. I used a can of pumpkin puree, not pumpkin pie mix. You will be adding more flavors to the puree. 

Now, add the sweetened condensed milk to the bowl. 

Next, add the eggs and mix. 

Add the cinnamon, nutmeg, ginger, and cloves to the bowl of pumpkin and mix. 

 

Pour the pumpkin pie filling into the pie crust and set aside. 

Pecan Pie Filling

For the pecan pie filling, add the eggs to a bowl and beat them. 

 

Next, add the brown sugar to the bowl.

 

Now, add the corn syrup and mix. 

 

Finally, add the pecans and stir to coat. 

 

Gently pour the pecan pie filling into the pumpkin pie and marble it through.

 

Carefully place the pumpkin pecan pie into the oven and bake for 45-minutes or until a cake tester comes out clean.

 

After baking, allow the pie to rest for several hours before serving (it will be a little puffy when you take it out). If you’re in more of a hurry, you can place it in the refrigerator and it will firm up faster. 

 

This is a good old southern pecan pie with pumpkin that you will want on your recipe list every holiday.