Pumpkin Pecan Pie

A special pie perfect for fall and Thanksgiving tables. It's a "two-fer", that is, two pies in one. It's a combination of both pumpkin pie and pecan pie, in separate but somehow almost-melded layers. Dare I say, this is one spectacular pie? And yet, it's super-simple to make, including a No-Roll Oatmeal-Cookie Crust.

Two Thanksgiving Favorites in One Pie. Pumpkin Pie, Made from Scratch & Pecan Pie, Made from Scratch, Just Together. Way Less Sweet Than Typical Pecan Pie. Budget Friendly. Party & Travel Friendly.

~ Skip Straight to the Recipe ~

Baking: From My Home to Yours by Dorie Greenspan

Come Thanksgiving occasions when pies are on offer, the smart reply is, “A sliver of each, please”.

Instead, Pumpkin Pecan Pie is two Thanksgiving favorite pies in one, pumpkin and pecan both, slicing into something distinctly original.

The filling recipe comes from my favorite cookbook for two years. Page after page, Baking: From My Home to Yours (affiliate link) sends me into the kitchen.

Its author is the beloved Dorie Greenspan, who calls for easy-to-find pantry ingredients in appealing, homey recipes.

Pies? Muffins? Bundt cakes? Cookies? Yes, yes, yes and yes and much in between.

It’s a baker’s treasure.

PS And if you've ever wondered why, beyond her recipes, Dorie Greenspan is so revered, just check the comments, below! WOW.

About This Recipe

• This is an oven-baked pie, two pies in one, a pumpkin-pie filling topped by a pecan-pie filling. It starts off with a no-roll, press-in oatmeal-cookie crust, the two fillings meld together, creating something unusual but familiar both at once. Serve the pie warm shortly after baking or chilled to serve a day or even two days later.
• Distinctive Ingredients = oatmeal (for crust) + pumpkin + pecans
• Crust Ingredient List = old-fashioned oats + butter + brown sugar + flour + baking powder + baking soda + cinnamon
• Pumpkin Pie Filling Ingredient List = canned or cooked pumkin + 1 egg + 1 egg yolk + heavy cream + vanilla or rum or bourbon + cinnamon + ground ginger + salt
• Pecan Pie Filling Ingredient List = 1 egg + 1 egg yolk + dark corn syrup or golden syrup or sorghum syrup + brown sugar + butter + vanilla + cinnamon + salt + toasted pecan pieces or pecan halves
• This is an attractive pie, especially if at least some pecan halves are used and arranged in a pretty way on top.
• This is a time-friendly pie requiring only about 45 minutes hands-on time and only a short cooling period.
• This is a budget-friendly pie, especially compared to a traditional all-pecan pie. That's because pricey pecans are mixed with inexpensive pumpkin.
• This recipe makes 1 9- or 10-inch deep-dish pie. It serves 8 generously, but since it's rich, it can also easily serve 12-16 with thinner slices.
• My thoughts every time I make it? This is one spectacular pie.

Looking for a Delicious No-Roll Oatmeal-Cookie Crust? Look No Further!

For anyone who's nervous about rolling out a traditional pie crust, this no-roll crust is, well, as "easy as pie".

It also tastes so, so good, like the very best oatmeal cookie you can imagine.

In fact, if you can mix cookie dough, I promise, you can make this crust.

It's super-easy to mix, no cutting in butter, no adding just the right amount of water, all those fussy steps for a regular pie crust, even my Flaky Tender Pie Crust made with half butter (for taste) and half shortening (for flakiness and tenderness).

And there's no need for a rolling pin! Just plop the crust dough into the pie pan and use the back of a soup spoon to evenly form the crust up the sides and across the bottom.

Pie for Breakfast? You Bet! It's a Thanksgiving Tradition.

My husband and I started this tradition some years back and it's catching on!

And I figure, this pie, well, it's kinda like granola, right? Oats. Nuts. Add some whipped cream and it's like a bowl of breakfast granola. Tee hee ...

But seriously. Try serving pie for breakfast on Thanksgiving. Who wants to cook breakfast that day anyhow? And aren't you too full after a big dinner to really enjoy a slice of pie, anyway? Then, later, once you're ready for an late-night turkey sandwich, add a slice of pie then, too. It works!

Have Pie, Will Travel.

This pie travels well!

First option, bake the pie at home, then pack it up to travel across town or across the state. It's a sturdy pie and can withstand a bump or two along the way. Just keep it cold if it's going to be out out for more than a couple of hours.

Second option. Do some prep work at home, pack it all in a cooler, then bake the pie at your destination. Here's how.

• THE CRUST Pack up all the Oatmeal-Cookie Crust ingredients in one container. Toss in a stick of butter too, just don't actually mix it all together until you're ready to bake down the road.
• THE PUMPKIN PIE FILLING Pack up all the dry ingredients, unmixed. At your destination, buy eggs and cream, then mix. Could you even mix it all up and carry in a mason jar? Yes, I think so but do plan to keep the mixture at refrigerator temperature and bake within a day.
• THE PECAN PIE FILLING Toast the pecans at home, then pack them up with the dry ingredients and butter. Take along a bottle of corn syrup or golden syrup and buy eggs at your destination. Mix onsite.
• Don't forget to take along your pie pan and pastry shield!

For Best Results

For my weekly column in the St. Louis Post-Dispatch, I interviewed chefs and translated their restaurant recipes for home kitchens. The most iluminating question? "How can a home cook ensure the same results?" So now I ask that question of myself, too, for my own recipes. Have another question? Ask away, I'll do my best to answer!

Shape the Crust The No-Roll Crust is such an easy crust, no rolling pin required! Just press the oatmeal-cookie crust into a pie pan with the back of a spoon. Be sure sure to firm up the edge of the crust along the rim.

For Drama, Do Use At Least Some Pecan Halves This pie is easier to cut in neat slices (and to eat) if pecan pieces are used. But! To feast with your eyes, do use some pecan halves to decorate the top, they just look so pretty and dramatic.

Do Toast the Pecans Toasting really brings out their nutty flavor. I usually toast the pecans in the oven while it's heating up. First, spread the nuts in a single layer across a couple of pans. Put them in the still-heating oven and set the timer for 10 minutes. Stir the nuts to redistribute and check the color, it'll take another 5 or 10 minutes to get to a deep golden color. Do stay close and pay attention, the nuts can go from toasted to burned surprisingly quickly.

Handy Pie-Baking Tools

I personally use each of these three pie thingies and am happy to recommend them to other pie bakers. The Amazon links are "affiliate links" which means Amazon pays a small commission when you purchase items after clicking any of these links. My Disclosure Promise

• METAL PIE PANS Do your pie crusts turn out white and wan? wet and soggy? Mine did too, until I switched to metal pie pans. I use two different metal pans, a stainless steel metal pie pan (affiliate link) and a metal non-stick GoldTouch pie dish. They're both good. The non-stick is slightly fussier to take of and avoid scratches but otherwise, no complaints.


• METAL PIE SHIELD Do your pie crust edges burn? I fiddled with aluminum foil and floppy silicone for way too many years before my sister gifted me these one-piece metal pie crust shields (affiliate link). They're great!


• PIE SERVER Are you digging last-minute for a spatula to cut and pull out nice 'n' neat slices of pie? Me too. This two-piece set of cutting knife & server for pies and cakes (affiliate link) is wonderful.

Bookmark! PIN! Share!

How do you save and share favorite recipes? recipes that fit your personal cooking style? a particular recipe your mom or daughter or best friend would just love? If this fun pie recipe hits the mark, go ahead, save and share! I'd be honored ...

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PUMPKIN PECAN PIE

Hands-on time: 45 minutes
Time-to-table: 2 hours
Makes 1 9-inch or 10-inch deep-dish pie serving 8 generously and 12-16 in thin slices

Be sure to toast the pecans ahead of time.

NO-ROLL OATMEAL-COOKIE CRUST
• 1 cup (90g) old-fashioned oats
• 1/2 cup (1 stick/8 tablespoons/112g) salted butter, melted
• 1/2 cup (100g) brown sugar
• 1 cup (125g) flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon cinnamon

PUMPKIN PIE FILLING
• 1 cup (230g) canned or fresh unsweetened pumpkin purée
• 1/2 cup (50g) brown sugar
• 1 large egg plus 1 large egg yolk
• 2/3 cup heavy cream
• 2 teaspoons rum or bourbon or more vanilla
• 1/2 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon table salt

PECAN PIE FILLING
• 1 large egg plus 1 large egg yolk
• 1/2 cup (165g) dark corn syrup or Lyle's Golden Syrup or sorghum
• 1/4 cup (50g) brown sugar
• 2 tablespoons butter, melted
• 1/2 teaspoon vanilla
• 1/4 teaspoon cinnamon
• 1/8 teaspoon table salt

ASSEMBLE
• Chilled Oatmeal-Cookie Crust
• Pumpkin Pie Filling
• 4 ounces (112g) pecan halves or pieces or a mix, toasted
• Pecan Pie Filling

Heat the oven to 450F/220C.

MIX THE CRUST In a food processor, pulse the oats until a fine oat flour forms, about 10 - 12 times. Transfer the flour to a large bowl and stir in the butter and brown sugar with a wooden spoon until smooth. Stir in the remaining ingredients. With the back of a spoon, press the dough evenly and firmly into a nine-inch deep-dish pie plate to form a crust, starting with the sides, then finishing with the bottom. Chill the crust in the freezer while mixing the two fillings.

PURÉE THE PUMPKIN PIE FILLING In the same food processor bowl (no need to wash it), pulse all the pumpkin filling ingredients until smooth – just be sure not to "whip" the mixture which would add air. Set aside for a moment.

MIX THE PECAN PIE FILLING In a bowl, whisk the eggs until well combined, then whisk in the remaining Pecan Filling ingredients (though NOT the pecans themselves quite yet). Set aside.

ASSEMBLE THE PIE Pour the Pumpkin Pie Filling into the chilled Oatmeal-Cookie Crust. Arrange or sprinkle the pecans evenly across the Pumpkin Pie Filling. Working carefully and gently, pour the Pecan Pie Filling over the pecans, covering but not burying them.

BAKE BRIEFLY AT HIGH HEAT Cover the Oatmeal-Cookie Crust edge with pie shield or foil. Bake for 10 minutes at 450F/220C.

FINISH BAKING AT LOWER HEAT Reduce the oven temperature to 300F/150C. Bake another 35 - 50 minutes or until a knife inserted in the center comes out clean.

SERVE Cut the pie into slices and serve just barely warm or at room temperature either on its own or with dollops of whipped cream.

ALANNA's TIPS For best browning of pie crusts, use a metal pie pan, it really makes a difference. Buy pure pumpkin purée, not sweetened pie filling. Toast the nuts in the oven as it heats up. Just spread the nuts in a single layer across a baking sheet; toss occasionally until aromatic. Do set a timer, the nuts can go from raw to burned in a couple of minutes. For a dramatic appearance, substitute pecan halves for pieces and arrange decoratively atop the Pumpkin Filling before adding the pecan filling. This is what I usually do, it's what's pictured. That said, if you're using pecan pieces vs halves, go ahead, toss them into the Pecan Pie Filling, no need to "arrange" those pieces. Over the years, photos report that this pie can crack, not always but occasionally. It won't affect the taste and besides, isn't a crack a good excuse for a little extra whipped cream? LOL ...

FOR MORE INFO If you "skipped straight to the recipe," please scroll back to the top of this page for ingredient information, ingredient substitutions, tips and more. If you print this recipe, you'll want to check the recipe online for even more tips and extra information about ingredient substitutions, best results and more. See https://www.kitchenparade.com/2008/11/pumpkin-pecan-pie.php .

NUTRITION INFORMATION Per slice, assumes 8 slices but easily slices into 12 or even 16 slices: 506 Calories; 26g Tot Fat; 11g Sat Fat; 131mg Cholesterol; 229mg Sodium; 64g Carb; 4g Fiber; 8g Protein. WEIGHT WATCHERS POINTS Sorry, due to technical issues during a laptop conversion, Weight Watchers points will be updated later.

The fillings are adapted from Baking: From My Home to Yours by the beloved Dorie Greenspan (affiliate links). Dorie uses a traditional crust in her version, I am smitten with the No-Roll Oatmeal-Cookie Crust. My Disclosure Promise

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More Thanksgiving Pie Recipes

join me for
~ #PieDayFriday ~
more
~ pie recipes ~

• THE RECIPE No-Bake Pumpkin Cream Pie Part pumpkin pie, part cheesecake, totally simple.
• ANOTHER TAKE Sweet Potato-Chocolate Swirl Pie A spectacular sweet potato pie, an earthy mix of roasted sweet potatoes and chocolate.

• THE RECIPE Mini Pumpkin Pies Baked in mini Mason jars and ramekins, all filling, no crusts!
• ANOTHER TAKE Pumpkin Cheesecake Bars So pretty on a plate!

• THE RECIPE American Apple Pie Savor every single tender, flaky apple bite.
• ANOTHER TAKE Apple-Butter Pumpkin Pie Naturally sweetened apple butter and pumpkin purée in an easy press-in graham cracker crust.

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Oatmeal: Quaker Living Proof

FYI my time in Chicago was sponsored by Quaker Oats but all opinions are my own. My Disclosure Promise

Two weeks ago, I had the great pleasure of meeting up with a group of bloggers in Chicago, all of us guests of Quaker Oats, all to learn more about "Living Proof", Quaker's 25 years of research demonstrating that along with a heart-healthy diet, oatmeal consumption helps lower cholesterol, which helps lower heart disease.

Old-fashioned oats aka oatmeal has long appeared in Kitchen Parade recipes. But after the Chicago event, I spent time thinking and writing about the health benefits of oats, especially heart health.

You'll see the results here, Oatmeal, How and Why to Cook Oatmeal Every Day. That page includes my very-very-forever favorite way to eat oatmeal, one that goes back to my college days!

But I was so impressed by this group of fit bloggers, all fun, smart, ambitious – and most of all, nice – young women. Okay, and one guy too! Such great folks, these!

Kath of Kath Eats Carla of MizFit Online Roni of Roni's Weigh (no longer active) Jennette of PastaQueen (no longer active) Lyn of Escape from Obesity (no longer active) Tanya of I Ate A Pie (no longer active) Lisa of Workout Mommy (no longer active) Monique of Big Fat Deal (no longer active) Leslie of Weighting Game (no longer active) Anne Marie of This Mama Cooks Amy of Super Healthy Kids Jenna of Eat Live Run Stephanie of Back in Skinny Jeans (live but no longer active) Anne of Elastic Waist (no longer active) Jason of Twit2Fit (no longer active) List Updated 2013 & 2022

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Shop Your Pantry First

(helping home cooks save money on groceries)

~ oatmeal ~
~ pumpkin recipes ~
~ pecans ~

~ All Recipes, By Ingredient ~
~ How to Save Money on Groceries ~

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Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail, you'll find my current address in the FAQs. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, for more scratch cooking recipes using whole, healthful ingredients, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

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