Pumpkin Pecan Pie Recipe

How to Make

This Pumpkin Pecan Pie is Pecan pie meets pumpkin pie, freezer friendly and easy to make ahead - the Thanksgiving dessert of your dreams.

Crust:  1 ¼ cup flour (GF or AP) ¼ teaspoon salt 2 tablespoon sugar ½ cup cold shortening 4 tablespoons cold water 1 tablespoon white vinegar

Filling: 1 ½ cups cooked or canned pumpkin puree 1 cup of coconut milk  ¼ cup brown sugar ⅓ cup white sugar ¼ teaspoon salt

Filling (contd): 1 teaspoon ground cinnamon ⅓ teaspoon ground ginger ⅛ teaspoon ground nutmeg or allspice a pinch of ground cloves

For caramelized pecans topping: 100 grams of pecan halves 2 tablespoons brown sugar

Make my easy, affordable shortening pie crust

White Dotted Arrow

Detailed instructions!

Chill for 30 mins

mix all filling ingredients together (pumpkin, cream, eggs, sugar, and spices).

Roll out dough and transfer to pie plate.

White Dotted Arrow

Detailed instructions!

Fill pie shell with filling.

Melt 2 tablespoons brown sugar in a pan

Add pecans and cook 5 mins

Top pie with pecans

Optional: with leftover dough, make decorations

Decorate pie

Bake in a 425F oven for 15 minutes, then reduce heat to 350F and bake for another 45 minutes

serve and reap the compliments!

Bake this Recipe