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Thanksgiving Layered Pumpkin Pecan Pie

A delightful combination of creamy pumpkin pie and crunchy pecan topping, perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 2 hours 55 minutes
Servings: 8 servings
Course: Dessert, Holiday
Cuisine: American
Calories: 588
Ingredients Method Notes

Ingredients
  

For the pumpkin layer
  • 1 15-ounce can pumpkin puree Choose plain canned pumpkin puree, not filled pumpkin pie filling.
  • 1 14-ounce can sweetened condensed milk
  • 3 large eggs Use room-temperature eggs.
  • 1.5 tablespoons pumpkin pie spice Or a mix of cinnamon, ginger, nutmeg, and cloves.
  • 2 pre-made regular pie crusts Use refrigerated or frozen crusts.
For the pecan layer
  • 1 large egg Remaining egg from the total.
  • 0.25 cup brown sugar Pack the brown sugar into the measuring cup.
  • 0.25 cup light corn syrup Dark corn syrup can be used for a different flavor.
  • 1 cup pecan halves Chopped pecans can be used as a swap.
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract Vanilla bean paste can be used as a substitute.

Method
 

Preparation
  1. Preheat the oven to 450°F. Set both pie pans on a sheet pan.
  2. Place one pre-made crust in each pie pan.
Mix and Bake Pumpkin Filling
  1. In a large bowl, beat the pumpkin puree, sweetened condensed milk, three of the eggs, and pumpkin pie spice until smooth.
  2. Divide the filling evenly between the two pie crusts and bake for 10 minutes at 450°F.
Make Pecan Topping
  1. Whisk the remaining egg with the brown sugar and light corn syrup in a bowl.
  2. Stir in the pecan halves, melted butter, and vanilla extract until the pecans are coated.
Finish Baking
  1. Lower the oven temperature to 350°F after the initial bake.
  2. Spoon the pecan mixture over the partly baked pumpkin filling, dividing it between the two pies.
  3. Return the pies to the oven and bake for 30 to 35 minutes, checking for doneness with a knife.
Cooling and Serving
  1. Remove the pies from the oven and let them cool completely, about 2 to 3 hours.
  2. Cover and refrigerate until ready to serve.
  3. For cleaner slices, use a sharp knife and wipe it between cuts.

Notes

Allow enough time for the pies to cool and chill before serving. Serve with coffee, tea, or light whipped cream.