This mouth-watering pie combines two of the most popular ingredients – Pumpkin and Pecans! Prep time is minimal but the results are worth the few minutes it takes to put everything together. The recipe uses canned pumpkin pie filling as well as a refrigerated crust. If you haven’t use refrigerated crust before, be sure to read the instructions on the box. The crust must sit at room temperature to allow the dough to soften before use.
I’ve made this pumpkin pecan pie twice, both times with local pecans. The first pie I made turned out rich, creamy, and packed with warm fall flavor. I used fresh pecans I picked up in Louisiana, where my wife grew up, and they gave the pie an incredible buttery crunch that store bought pecans just cannot match. The smooth pumpkin filling blended perfectly with the toasted pecans and flaky crust. As the pie baked, the kitchen filled with a sweet cinnamon aroma that reminded us of family gatherings and holiday dinners down South.
This is a layered pie. You’ll never know from the incredible filling but it’s actually prepared in two steps. First we’ll prepare the pumpkin filling then add the pecans. Be sure to press the pecans into the filling so they’re enveloped in that creamy pumpkin flavor. Pecan and pumpkin pie are both favorites in the fall. This pie combines both favorites so you get the best of both in a single bite.
If you use Libby’s pumpkin pie filling, please note that there are two types. This recipe uses the 100% Pure Pumpkin. The second type is called Pumpkin Pie Mix and already has the spices. If you use the Pumpkin Pie Mix then omit the pumpkin pie spice as it is already included in the filling. If it’s the holiday season and you plan on making more than one pumpkin pie, check out our Article How To Make Pumpkin Pie Spice.
Pumpkin pecan pie made with canned filling and fresh pecans blends two beloved dessert experiences into one rich, comforting bite. The canned pumpkin filling gives you that smooth, velvety custard texture with warm spices like cinnamon, nutmeg, and cloves—flavors that feel instantly cozy and familiar. It bakes up consistently every time, creating a creamy base that’s sweet, earthy, and deeply aromatic. When that silky pumpkin layer meets the natural nuttiness of fresh pecans, the contrast becomes irresistible.
Pecans add crunch, warmth, and a toasty, caramel‑like depth that transforms the pie from simple to indulgent. As they bake, the nuts release their oils, creating a rich, almost praline‑like aroma that enhances the pumpkin’s sweetness without overpowering it. The combination of creamy filling and crisp pecans gives each slice layers of texture and flavor—smooth, crunchy, spiced, and nutty all at once. It’s a pie that feels both classic and elevated, delivering the best of pumpkin pie and pecan pie in every bite.
What You’ll Need To Make This Pie
Utensils & Equipment
- 9-inch deep dish pie plate
- Wire cooling rack
- Medium mixing bowl
- Small bowl
- Wire whisk
- Measuring cup
- Set of measuring spoons
Key Ingredients
- Canned pumpkin pie filling
- Pecan halves
- Pumpkin pie spice
- Granulated sugar
- Light corn syrup
- Vanilla extract
- Large eggs
- Butter
- Refrigerated pie crust
Quick & Easy Pumpkin Pecan Pie Recipe
Utensils & Equipment
- 1 small bowl
- 1 medium bowl
- 1 wire whisk
- 1 9-inch deep dish pie plate
- 1 measuring cup
- 1 set of measuring spoons
- 1 wire cooling rack
Ingredients List
- 15 ounce can of pure pumpkin pie filling
- 1 tsp Pumpkin Pie spice
- 1 cup pecan halves
- 1/3 + 1/2 cup granulated sugar
- 1 Pillsbury pie crust
- 3 large eggs
- 2/3 cup light corn syrup
- 3 Tbsp butter melted
- 1/2 tsp pure vanilla extract
Instructions
Heat It Up
- Preheat the oven to 350℉.
Arrange The Crust
- The crust should sit at room temperature for 15-20 minutes as directed on the package.
- Place the crust in the pie plate. Make sure the edges are even over the top of the plate.
Layer 1
- In medium mixing bowl combine the pumpkin, 1 egg, 1/3 cup sugar, and pumpkin pie spice.
- Mix well and pour into the pie crust.
Layer 2
- In the same mixing bowl combine 1/2 cup sugar, 2 eggs, corn syrup, butter and vanilla extract.
- Stir in the pecans.
- Spoon the mixture over the bottom layer. Slightly press the pecans into the pumpkin but don't overdo it.
Bake
- Bake at 350℉ for 45-50 minutes.
- Pie is done when a knife inserted into the center comes out clean.
Cool Down
- Cool on wire cooling rack for at least 2 hours.
