Pumpkin Pecan Pie

This is a sponsored post written by me on behalf of Safeway. All opinions are 100% mine.

Why choose between pumpkin and pecan pie when you can have both? This Pumpkin Pecan Pie is the best of both worlds with a creamy pumpkin filling and crunchy pecan streusel. It’s easy to make and it may be made completely in advance!

Normally I don’t deviate from traditional recipes for the holidays in order to avoid any backlash from my family, but this year I decided to give my traditional pumpkin pie recipe a pecan pie twist.

I’ve made this Pumpkin Pecan Pie twice in the past two weeks and my entire family gave it rave reviews, which means this year I have the green light to buck tradition.

At least in the dessert category. 🙂

I picked up everything I needed for this pumpkin pecan pie recipe at my local Safeway store.

It’s a one stop shop for all of your seasonal baking needs, whether you’re planning a small Friendsgiving dinner, an easy weeknight dinner in between the holidays with seasonal flavors, or simply getting into the spirit with baking.

Safeway’s exclusive line of brands and limited-edition seasonal items for the holidays are just what you need to make the season fun and exciting, honoring traditions or making new ones during this unprecedented time.

Safeway proudly stands behind their exclusive brands, Signature SELECT, O Organics and Open Nature, with a 100% money-back guarantee.

While I shopped at Safeway, you can also find them at the Albertson Companies family of stores, including Albertsons, Safeway, Jewel-Osco, Randalls, Tom Thumb and Vons.

Safeway also offers Grocery Delivery and Drive Up & Go™ for convenient ways to shop!

Why you’ll love this recipe

• This pumpkin pecan pie recipe has a buttery flaky pie crust, creamy pumpkin filling and a sweet, crunchy pecan streusel topping.
• It combines two great pie flavors in one!
• The filling is made with maple syrup, which is unrefined and adds tremendous flavor. Substitute the brown sugar in the streusel with coconut sugar and your entire pie is refined sugar free.
• This recipe is so easy to make, and it may be made completely in advance.

Recipe ingredients

This pumpkin pecan pie includes a few standard ingredients, which may be easily substituted with what you have on hand.

Ingredient notes

• Pumpkin. Be sure to use pumpkin purée, not pumpkin pie filling.
• Maple syrup. The maple syrup is a delicious compliment to the pumpkin filling, but you may substitute it with the same amount of granulated or brown sugar if you prefer.
• Pie crust. I used my tried and true flaky pie crust recipe, which may be made entirely in advance. You may also use store bought pie crust as a time saver.
• Pumpkin pie spice. I used my homemade pumpkin pie spice in this recipe, but you may also use your favorite store bought brand.

How to make this recipe

This recipe is very easy to make, with make ahead options included for the pie crust, pecan streusel and the entire pie.

Pro tip: Pie dough may be made up to 3 days in advance, or frozen for up to 3 months. Simply form into a disc and wrap tightly in plastic wrap. Thaw in the refrigerator if frozen, then once thawed allow to stand at room temperature for 15-30 minutes or until soft enough to roll. The pecan streusel may be made 1-2 days in advance. You may also bake the entire pie up to a day in advance!

1. Prepare the pie crust and chill for a minimum of 30 minutes. Lightly flour your surface, the top of the dough and rolling pin, and roll the crust from the middle out to the edge in 10 minute intervals until it is 12″ in circumference. Loosely roll the crust around the rolling pin and unroll over your 9″ pie plate.
2. Trim the edges with a paring knife, leaving a 1″ edge for crimping. Use leftover scraps to make decorative cut-outs if desired.
3. Crimp the edges in a decorative pattern, or use the tines of a fork to create a simple pattern. Chill the pie crust for about 30 minutes longer and preheat the oven to 425 degrees.
4. Add the pumpkin, evaporated milk, maple syrup, eggs, pumpkin pie spice and vanilla to a medium bowl and whisk well until combined. Pour the filling into the prepared pie crust. Bake the pie for 15 minutes at 425 degrees, then reduce the temperature to 350 degrees and bake for 30 minutes longer. After 20-25 minutes of baking time, or when the pie crust is golden brown, place a pie shield over the edges to prevent burning.
5. While the pie bakes, prepare the streusel. Place the pecans, brown sugar, flour and salt in a small bowl and toss to combine.
6. Add the cold cubes of butter and work into the pecan mixture until the butter is thoroughly incorporated.
7. Remove the pie from the oven after 45 minutes of baking time (the center will be under baked). Gently sprinkle the pecan streusel over the pie and place back in the oven for 20 minutes longer, until the center is set and only slightly wobbly.
8. Remove the pie from heat and cool completely for 3-4 hours. Serve at room temperature, or once cooled, chill in the refrigerator.

FAQs

Recipe notes

• Pro tip: Pie dough may be made up to 3 days in advance, or frozen for up to 3 months. Simply form into a disc and wrap tightly in plastic wrap. Thaw in the refrigerator if frozen, then once thawed allow to stand at room temperature for 15-30 minutes or until soft enough to roll. The pecan streusel may be made 1-2 days in advance. You may also bake the entire pie up to a day in advance!
• Note that the total baking time for the pie is 1 hour and 5 minutes. 15 minutes at 425 degrees, then 50 minutes at 350 degrees. The streusel is added to the pie during the last 20 minutes of baking.
• I chose not to blind bake my pie crust before adding the pumpkin filling, which results in a softer bottom crust. If you prefer a bottom crust that’s more firm, see the Kitchn’s post on How to Blind Bake a Pie Crust.
• If you’d like to add decorative pie dough cut outs to the pie, I suggest baking them separately in a 350 degree oven for 10-15 minutes until golden brown. From there, add them to the top of the pie or garnish the pie when serving.
• Leftover pumpkin pecan pie may be stored in the refrigerator for up to 3-5 days.

More pumpkin recipes you’ll love:

• Pumpkin chocolate chip bread
• Pumpkin cookies from Chelsea’s Messy Apron
• Pumpkin pie bars
• Pumpkin pie from scratch

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

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