Two of the most classic holiday treats are combined to create this delicious candied pecan pumpkin pie! A rich and spiced pumpkin pie filling is baked in an incredibly flaky pie crust. Halfway through baking, the pie is topped with candied pecans. Once heated, the pecans turn into this delicious and sweet consistency that makes every bite of this pie unforgettable. It’s basically the PERFECT pie to bake for Thanksgiving!
How to Make Candied Pecan Pumpkin Pie
This recipe was tricky to get right because pumpkin pie and candied pecans bake at two very different times and temperatures.
So first, the pie crust is blind baked. This is the process of fulling baking the pie crust before adding the filling. Since pumpkin pie filling is very fluid and wet, blind baking prevents a soggy bottom.
Then the pumpkin pie filling is quickly mixed together. I say quickly because it is very easy! It just requires a can of pumpkin puree, a can of sweetened condensed milk, some sugar, spices, salt, vanilla, and eggs.
But what makes this filling is good is the use of dark brown sugar, TONS of warm spices, and an extra egg yolk. The later adds an extra layer of richness while the sugar and spices create so many layers of flavor.
The liquid batter is poured into the crust and the edges are wrapped in foil. Since the crust is already fully baked, we do not want to further bake and burn the edges.
First, the pie bakes at 425F for 15 minutes. This will create a really rich color.
Then, the temperature is dropped to 350F and the pie continues to bake for 30 minutes. This temperature and time will cook the filling almost all the way through.
After those 30 minutes the pie is not done baking but it’s ALMOST there. The pie is removed from the oven and topped with our candied pecan mixture. It’s a combination of pecans, egg white, lard, brown sugar, and cinnamon.
The egg white and lard not only allow the cinnamon sugar to adhere to the nuts, but it also helps to break down the sugar to create a smooth and sweet crust around the pecans.
After a ring of pecans is added, the pie goes back in for another 15 minutes to fully bake the pie and toast those sweet pecans.
The pie will be somewhat jiggly in the center, so it must cool and then chill in the refrigerator before serving. It needs at least 2 hours but I like to chill it overnight to ensure it’s fully set.
How to make an all lard pie dough
To be completely honest, I always struggle with pie dough. I have to try really hard to get the consistency just right and it always cracks on me when I roll it out.. that is until I made this all lard pie dough.
Since lard is so soft, the process of making the pie dough itself is SO quick and easy. There’s no cutting in hard lumps of butter, so working the lard into the flour takes seconds.
It also has a higher melting point than butter, so it doesn’t soften as rapidly while handling the dough. And because of this, the lard doesn’t dissolve into the flour as fast as butter which produces the FLAKIEST pie crust.
To enhance the flakiness even more, a bit of vinegar is added to the pie dough. This slows the strengthening process of the gluten strands in the flour, creating a super tender pie crust.
The dough then goes in the refrigerator for only 30 minutes which is just enough time to bring the lard back down to a chilled temperature.
The best way to roll out pie dough
To prevent the dough from cracking while rolling AND to make it so easy to transfer it to a pie dish, roll the dough out between two sheets of plastic wrap.
Then, peel back the top sheet to be left with the rolled out pie dough on a bottom sheet of plastic wrap. Since the pie dough is adhered to the plastic, this holds the pie dough in place while transferring it to the pie dish.
Simply flip the pie dough onto the pie dish, nudge it into place, and peel back the sheet of plastic wrap to reveal a perfectly placed pie shell.
Pecan Pumpkin Pie FAQs
Yes, you can use a frozen pie shell for this recipe to make it even easier. Skip the blind baking step and just pour the batter straight into the unbaked crust. Then bake the pie as instructed in this recipe.
You can, but the pie won’t bake with as deep of a color or flavor.
Sure! I think cashews would be delicious or a blend of pecans, cashews, and almonds. Whichever you choose, just make sure they are raw and roughly chopped.
Once the pie has baked and then cooled at room temperature, the pie chills in the refrigerator uncovered. This is to prevent any condensation. After it has fully chilled, transfer the pie to a container and keep storing it in the refrigerator.
This pie is best served chilled, so serve it the next day after it has set in the refrigerator overnight. You can serve it with whipped cream or ice cream, but I find it really doesn’t need it!
Store in the refrigerator, this pie will keep for about a week.
Sure! Instead of baking the pie at 350F for 30 minutes, bake it at 350F for 45 minutes. It should bake all the way through at that point. Then chill overnight as instructed and serve with whipped cream.
For more pie recipes, check out my:
- Pumpkin Hand Pies
- Fudgy Brownie Pie
- Mini Maple Pumpkin Pies
- The BEST Pecan Pie
- No Bake Pumpkin Cookie Pie
- Cinnamon Sugar Apple Butter Pie
Make sure to tag me @butternutbakery on Instagram and comment below if you make this pecan pumpkin pie. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!Print