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Pumpkin Pie with Caramel Pecan Topping

This Pumpkin Pie with Pecan Topping is our family’s tried and true pumpkin pie recipe that makes it onto the menu year after year. The pecan topping requires minimal effort but takes plain pumpkin pie to the next level!

A slice of pumpkin pie with pecan topping on a white plate.

Creating This Pumpkin Pecan Pie Recipe

Do you have special traditions for Thanksgiving? Or do you have something new you’re trying this year? I want to hear about it!

For us, Thanksgiving just would not be the same without this pumpkin pie with pecan topping. While we love classic pumpkin pie, we can’t resist the caramel pecan topping in this recipe.

The pecan topping is quickly thrown together while the pumpkin pie bakes, then it’s added on top in the last 20 minutes of cooking. It’s such a simple recipe, but it tastes incredible!

Pumpkin Pecan Pie Ingredients

To make this pecan praline pumpkin pie, you’ll need the following ingredients:

  • Pie crust (I’ve linked my go-to recipe)
  • Pumpkin puree
  • Eggs
  • Heavy cream
  • Vanilla extract
  • Brown sugar
  • Granulated sugar
  • All-purpose flour
  • Lemon zest
  • Spices
  • Chopped pecans
  • Butter

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Make Pumpkin Pie with Pecan Topping

You’ll be amazed at how easy this pumpkin pecan pie is to make! Here are the basic steps to making this Thanksgiving pie:

  1. Make the pumpkin pie: Prepare the pie crust according to the recipe, or use your preferred pie crust recipe or store-bought dough.
  2. In a medium-sized bowl, whisk together the granulated sugar, brown sugar, flour, zest, salt, and spices. 
  3. In a separate bowl, combine the pumpkin, eggs, half-and-half, and vanilla. 
  4. Add the dry ingredients to the pumpkin mixture and lightly beat by hand until well combined.
  5. Pour the pumpkin mixture into the pastry-lined pie plate. Bake at 375° for 25 minutes.
  6. Make the topping: While the pie bakes, stir together the brown sugar, pecans, salt, and softened butter until combined.
  7. Remove the pie from the oven and sprinkle the brown sugar mixture over the top of the pie.
  8. Bake until the center is set and the topping is golden and bubbly. Cool on a wire rack.
Three white plates with slices of pumpkin pie with pecan topping.

Does Pumpkin Pie Need to Be Refrigerated?

Yes, since the filling contains egg and cream, the pumpkin pie with pecan topping must be refrigerated. It will last up to five days in the fridge.

Can Pumpkin Pie Be Frozen?

Yes, you can freeze the pumpkin pecan pie for up to three months. Let it cool completely to room temperature, then wrap in a few layers of plastic wrap and seal inside a freezer bag.

When you’re ready to eat the frozen pie, thaw overnight in the fridge.

What to Serve with Pumpkin Pie

If you’re searching for easy Thanksgiving recipes to serve alongside this pumpkin pie with pecan topping, here are some of my favorites:

Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.

More Thanksgiving Desserts:

If you’re looking for additional dessert inspiration in addition to this pecan praline pumpkin pie for your Thanksgiving Menu this year, here are a few other favorite recipes.

Be sure to check out the whole Thanksgiving Recipes Archive right here if you need help building the rest of your menu.

This Browned Butter Bourbon Apple Crisp is a guaranteed crowd pleaser and has lots of make-ahead tips to help you simplify your Thanksgiving prep.

If you’re looking for something completely different, be sure to check out this Cinnamon Pear Crostata featuring an Almond Oat Crust. Crostatas are a free form pie, so there is no need to make the crust look perfect.

This Deep Dish Apple Cranberry Pie is the kind of pie you convince yourself is perfectly okay to eat for breakfast once Thanksgiving is over.

Chocolate Pumpkin Cheesecake with Chocolate Ganache is a decadent and unconventional way to get your pumpkin in for Thanksgiving.

If you’re looking for the perfect kid-friendly Thanksgiving treat, check out this Easy Pumpkin Pudding; it combines a few pantry ingredients for a perfect autumn treat and is simple enough for younger helpers to assist in preparing.

Mini Sweet Potato Tarts with a Gingersnap Pecan Crust are divine if you are looking for individual serving desserts to make, plus it only makes 3 tarts so it is perfect if you need desserts for a smaller gathering.

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Pumpkin Pie with Caramel Pecan Topping

Pumpkin Pie with Caramel Pecan Topping

Yield: 1 pie
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

This recipe for Pumpkin Pie with Caramel Pecan Topping is our family’s tried and true pumpkin pie recipe that makes it onto the menu year after year.

Ingredients

For the Pie Crust

For the Pumpkin Filling:

  • 15 oz can pumpkin
  • 3 slightly beaten eggs
  • 1/3 cup half-and-half or heavy cream
  • ½ tsp vanilla
  • ¼ cup granulated sugar
  • ½ cup brown sugar, packed
  • 3 Tbsp flour
  • 1 tsp lemon zest
  • ½ tsp salt
  • ½ tsp cinnamon
  • 1/8 tsp nutmeg
  • ¼ tsp allspice
  • 1/8 tsp cloves

For the Topping:

  • ½ cup packed brown sugar
  • ½ cup chopped pecans
  • ¼ tsp salt
  • 2 Tbsp softened butter

Instructions

For the Pumpkin Pie

  1. Prepare the pie crust according to the recipe, or use your preferred pie crust recipe or store-bought dough.
  2. In a medium-sized bowl, whisk together the granulated sugar, brown sugar, flour, zest, salt, and spices. 
  3. In a separate bowl, combine the pumpkin, eggs, half-and-half, and vanilla. 
  4. Add the dry ingredients to the pumpkin mixture and lightly beat by hand until well combined.
  5. Pour the pumpkin mixture into the pastry-lined pie plate. Bake at 375° for 25 minutes.

For the Caramel Pecan Topping

  1. While the pie bakes, stir together the brown sugar, pecans, salt, and butter until combined.
  2. Remove the pie from the oven and sprinkle the brown sugar mixture over the top of the pie.
  3. Bake for 20 minutes more or until the center is set and the topping is golden and bubbly. Cool on a wire rack.
  4. Cover and refrigerate within 2 hours.

Notes

Tip: It’s easier to remove the first slice of pie from the plate if you cut the first piece and then cut the second before removing the first.

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Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 466Total Fat 24gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 14gCholesterol 89mgSodium 473mgCarbohydrates 57gFiber 3gSugar 32gProtein 7g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

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