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Pumpkin Pie with Pecan Topping – Easy Thanksgiving Recipes

Originally posted on October 20, 2008

I love pecan pie, Dear Reader. I mean, I adore it. I wish I could live on pecan pie, but I don’t know if my teeth and hips could stand such a diet. Pumpkin pie, not so much. I like it enough, but I don’t love it. That’s not true. I do love it when it’s mounded with 2 cups of Cool Whip, but then it sort of ceases to be pumpkin pie and is really just pumpkin-y whipped topping, so I don’t think that counts. Anyway, when I started having my family’s Thanksgiving celebration feast at my house, I set out to find a great pumpkin pie recipe. I didn’t find one at first, so I combined several. The result is amazing, truly. This recipe is so good that you don’t need to do a trial run ahead of time, but you can if you want to experience the decadence twice. Enjoy!

pumpkin pecan pie

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Pumpkin Pie with Pecan Topping - Easy Thanksgiving Recipes
  1. Preheat oven to 375 degrees.
  2. Press the pie crust into a deep dish pie plate. This recipe makes a lot of filling, so a very large, deep pie plate is best.
  3. Blend the egg, pumpkin and condensed milk in a large bowl. In a small bowl, combine spices and add to pumpkin. Pour mixture into the unbaked pie shell.
  4. Combine the brown sugar, flour, chopped pecans, butter and cinnamon with a fork until crumbly. Carefully sprinkle crumb mixture on top of pumpkin.
  5. Bake for 50 to 55 minutes or until a knife inserted in near the center comes out clean.
  6. Cool before serving. Serve with whipped topping.
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© 2009 – 2018, Tara Ziegmont. All rights reserved.

5 thoughts on “Pumpkin Pie with Pecan Topping – Easy Thanksgiving Recipes”

  1. Pingback: 17 Pies to Make for Thanksgiving - Sublime Media Connection

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