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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. 

Pumpkin pecan pie bars on a plate

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. 

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. 

If you love pumpkin and pecan, try this pumpkin roll recipe with cream cheese frosting. 

What do I need to make the pumpkin pecan pie?

  • Oven
  • Jelly roll pan – 10″ x 15″
  • Two pie crusts
  • Pumpkin puree
  • Eggs
  • Brown Sugar
  • Sugar
  • Sweetened condensed milk
  • Cinnamon
  • Nutmeg
  • Ginger
  • Cloves
  • Corn syrup
  • Butter
  • Pecans
  • Spatula
  • Measuring cups and spoons
  • Medium bowl
  • Non-stick spray

Pumpkin pecan pie bars cut up on a jelly roll pan

How do I make the pumpkin pecan pie bars?

  1. Roll out the two pie crusts into rectangles and place in jelly roll pan. Create decorative pie crust edges with your fingers. 
  2. In a medium-sized bowl, add the brown sugar, pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and cloves and mix.
  3. Pour into the pie crust.
  4. For the pecan pie, add the eggs to a clean bowl and beat. 
  5. Next, add the brown sugar, and corn syrup and mix.
  6. Finally, add the pecans and stir to coat. 
  7. Now, gently pour the pecan pie into the pumpkin pie and mix the two without spilling over the side. 
  8. Bake at 375-degrees for 45 minutes. 
  9. Remove from the oven and allow it to rest for several hours before eating. 

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. 

Recipe and printable instructions listed below

Two pie crusts rolled out on parchment paper

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. 

 

Pie crust rolled out in a jelly roll pan

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

Brown sugar in a glass bowl

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

 

Brown sugar and pumpkin puree in a glass 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. 

 

Sweetened condensed milk, pumpkin puree, and brown sugar in a glass bowl

Now, add the sweetened condensed milk to the bowl.

Try these desserts if you love sweetened condensed milk:

 

Eggs, sweetened condensed milk, pumpkin puree, and brown sugar in a glass bowl

Next, add the eggs and mix. 

 

Pumpkin pie seasonings in a small bowl

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

 

Pouring pumpkin pie filling into a pie crust

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

Pecan pie filling

Eggs in a glass bowl

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

 

Brown sugar and eggs in a glass bowl

Next, add the brown sugar to the bowl.

 

Corn syrup, brown sugar, and eggs in a glass bowl

Now, add the corn syrup and mix. 

 

Pecans and pecan pie filling in a glass bowl

Finally, add the pecans and stir to coat. 

 

Pouring pecan pie filling into pumpkin pie.

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

 

Pumpkin pecan pie in a jelly roll pan

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

 

Baked pumpkin pecan bars in a jelly roll pan.

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. 

 

Pumpkin pecan pie on a plate

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

 

Pumpkin pecan pie bars on a plate and in a jelly roll pan

 

Check out the pumpkin pecan pie recipe card below, grab those ingredients, and start baking! This is a great dessert any time of the year, but especially around the holidays. 

Then, share your comments below and click here to share a picture of your pie on the Pinterest Pin!  If you made any changes or added something different, be sure to share with us so we can try it, too!

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Yield: 20

Pumpkin Pecan Pie

Pumpkin pecan pie bars cut up on a jelly roll pan

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. 

Prep Time 25 minutes
Cook Time 45 minutes
Additional Time 3 hours
Total Time 4 hours 10 minutes

Ingredients

  • 2 rolled pie crusts, refrigerated

Pumpkin pie

  • 3/4 cup brown sugar, packed
  • 1 - 15 oz. can pumpkin puree
  • 1 - 14 oz. can sweetened condensed milk
  • 2 eggs
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. cloves
  • 1/4 tsp. nutmeg

Pecan pie

  • 2/3 cup brown sugar, packed
  • 1/2 cup corn syrup (light or dark)
  • 3 eggs
  • 2 cups chopped pecans

Instructions

  1. Preheat oven to 375-degrees.
  2. Roll the two pie crusts out into rectangles.
  3. Place the crust on the jelly roll pan (10" x 15") and fold the edges over, if needed. Crimp the edges of the pie crust with your fingers.
  4. In a medium-sized bowl, brown sugar, pumpkin puree, sweetened condensed milk, eggs, and spices. Mix well.
  5. Pour into the pie crust and set aside.
  6. For the pecan pie, in a clean bowl, add the brown sugar, corn syrup, and eggs and mix well.
  7. Add the pecans and stir to coat.
  8. Gently pour the pecan pie filling into the pumpkin pie and take a spatula to marble into the pumpkin.
  9. Gently place in the oven and bake for 45-minutes or until a cake tester comes out clean.

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 299Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 56mgSodium: 98mgCarbohydrates: 42gFiber: 2gSugar: 35gProtein: 5g

Nutrition is approximate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

 

Check out more delicious recipes at: 
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Cat

Thursday 5th of September 2019

I wonder, if I dont have a jellyroll pan, could this be made in two standard pie dishes? It looks wonderful, I'm a fool for anything pumpkin!!!

Julie Pollitt

Friday 6th of September 2019

Hi Cat! I think you could. You might have a little extra. When you add the pumpkin just leave room for the pecan pie. Let me know how it turns out. Enjoy! And you’ll love the pumpkin in this one!

Joanne @ No Plate Like Home

Tuesday 3rd of September 2019

This looks like a great Thanksgiving dessert! I love pecan pie and make mine with bourbon and chocolate.

Julie Pollitt

Tuesday 3rd of September 2019

Thanks Joanne! That sounds like a delicious pie!!