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+ servings
Pumpkin pecan pie on a cake stand

Pumpkin Pecan Pie

Pumpkin Pecan Pie is a buttery, flaky pie crust filled with creamy pumpkin filling and topped with a sweet, crunchy pecan streusel. This is an easy, make ahead pie that's perfect for the holidays!

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  • 1 batch flaky pie crust
  • 15 ounces O Organics pumpkin not pumpkin pie filling
  • 12 ounces O Organics evaporated milk
  • 1/2 cup O Organics maple syrup
  • 2 large eggs
  • 2.5 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 cup Open Nature pecan halves coarsely chopped
  • 1/4 cup brown sugar packed (substitute with coconut sugar to make refined sugar free)
  • 2 tablespoons all purpose flour
  • 1/4 teaspoon sea salt
  • 2 tablespoons unsalted butter cold, cut into cubes


  • 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.
  • Trim the edges with a paring knife, leaving a 1" edge for crimping. Use leftover scraps to make decorative cut-outs if desired.
    Pumpkin pecan pie recipe process collage 1
  • 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.
  • 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 50 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.
    Pumpkin pecan pie recipe process collage 2
  • While the pie bakes, prepare the streusel. Place the pecans, brown sugar, flour and salt in a small bowl and toss to combine.
  • Add the cold cubes of butter and work into the pecan mixture until the butter is thoroughly incorporated.
    Pumpkin pecan pie recipe process collage 3
  • Remove the pie from the oven when there is 20 minutes left of baking time (the center will be under baked). Gently sprinkle the pecan streusel over the pie and place back in the oven for the remaining 20 minutes, until the center is set and only slightly wobbly.
  • Cool the pie on a wire rack for 3-4 hours, then chill in the refrigerator.
    Pumpkin pecan pie recipe process collage 4


  • 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.
  • This pie is a great make ahead dessert, and is best when made a day in advance to ensure that it's set. Once it has cooled, store the pie in the refrigerator.
  • 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.
  • Leftover pumpkin pecan pie may be stored in the refrigerator for up to 3-5 days.
  • Serve the pie with homemade whipped cream if desired.


Serving: 1g, Calories: 295kcal, Carbohydrates: 33g, Protein: 6g, Fat: 16g, Saturated Fat: 5g, Cholesterol: 66mg, Sodium: 143mg, Potassium: 361mg, Fiber: 3g, Sugar: 25g, Vitamin A: 8536IU, Vitamin C: 3mg, Calcium: 172mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!