Maple pecan pumpkin pie has a bottom layer of pumpkin pie and a top layer of pecan pie. Easy to do it


Pumpkin pie and pecan pie are two of the most common desserts served during the holidays.  Could you imagine if you combined the two?  You would end up with one awesome pie.  That’s exactly what this maple pecan pumpkin pie is.  Awesome!

Maple Pecan Pumpkin Pie



Maple Pecan Pumpkin Pie Recipe

Maple pecan pumpkin pie has a bottom layer of pumpkin pie and a top layer of pecan pie. Both of the layers get extra sweetness from maple syrup.


For the Pumpkin Layer

For the Pecan Layer


  • Preheat oven to 375 degrees F.
  • Press the pie crust into a 9 inch standard pie plate (not a deep dish pie plate). Trim and flute the edges of the crust.
  • In a large bowl, add all of the pumpkin pie layer ingredients. Whisk until smooth. Pour the pumpkin mixture into the pie crust. Spread out into a smooth even layer.
  • In a large bowl, add 2 eggs, 1/3 cup sugar, and ¼ cup maple syrup. Whisk until smooth. Add the pecans. Stir to combine. Spoon the pecan mixture on top of the pumpkin layer.
  • Place the pie on the middle oven rack. Bake for 55-60 minutes. Half way through the cooking time, loosely shield the pie crust with aluminum foil to prevent over browning.
  • Cool on a wire rack for at least 1 hour. Store in the refrigerator.


The nutrition information was calculated using a Pillsbury refrigerated ready-made pie crust. The nutrition information will vary depending on the pie crust you use.


 |  |  |  |  |  | 
This recipe is part of The Complete Holiday Menu.  Check out the full menu here.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.