Go Back
–+ servings
Pecan Pumpkin Cream Pie

Heavenly Pecan Pumpkin Cream Pie for Cozy Fall Nights

A delightful twist on traditional favorites, this Pecan Pumpkin Cream Pie blends creamy pumpkin and crunchy pecans for a cozy seasonal treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup Pumpkin Purée opt for high-quality or homemade
  • 1 cup Heavy Cream or coconut cream for dairy-free
  • ¾ cup Sugar
  • 1 teaspoon Cinnamon freshly ground preferred
  • ½ teaspoon Nutmeg freshly ground preferred
  • ½ cup Pecan Nuts or walnuts/hazelnuts as alternatives
For the Pie Crust
  • 1 crust Pie Crust homemade is best

Equipment

  • Oven
  • Mixing Bowl
  • spatula
  • Pie dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Roll out and fit your pie crust into a pie dish, pricking the bottom with a fork to prevent bubbling. Bake for 10-15 minutes or until golden brown.
  2. In a large mixing bowl, combine pumpkin purée, heavy cream, sugar, cinnamon, and nutmeg. Whisk until smooth and well blended.
  3. Chop pecans and gently fold them into the pumpkin mixture.
  4. Pour the filling into the cooled pie crust, using a spatula to distribute evenly.
  5. Bake at 350°F (175°C) for about 60 minutes, until edges are set with a slight jiggle in the center.
  6. Cool at room temperature for at least 30 minutes, then refrigerate for a minimum of 4 hours before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 3000IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

This pie tastes even better if made a day in advance as the flavors meld beautifully.

Tried this recipe?

Let us know how it was!