This pie is decadent. We’re talking all the flavor you love from traditional pumpkin pie, twirled up for the season with candied pecans and whipped cream. What could be better? Before you start thinking this recipe might get a tad complicated, let us put your mind at ease: We call for store-bought candied pecans, while the graham cracker crust and whipped cream can easily be swapped out for pre-made versions also. Suddenly you’ve cut the prep time in half—and with the same delicious results. Sugared pecans and praline pecans can stand in for candied pecans depending on what your grocery store offers. We found great options at Publix, Walmart, and Sprouts Farmers Market. Go ahead and tell Mama dessert is handled this holiday. Serve our Pumpkin-Pecan Pie with a good cup of coffee (or hot chocolate) topped with a dollop of leftover whipped cream and you’ll without a doubt clinch your spot on Santa’s nice list.

Southern Living


Credit: Greg Dupree; Food Stylist: Emily Neighbors Hall Prop Stylist: Audrey Davis;

Recipe Summary test

20 mins
3 hrs 45 mins
Serves 8 (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Stir together graham cracker crumbs, granulated sugar, powdered milk, and 1/2 teaspoon of the salt in a bowl; stir in butter until well blended and mixture holds its shape when pressed together. Press mixture into bottom and up sides of a 9-inch pie dish. Bake in preheated oven until lightly toasted, about 8 minutes. Remove from oven; let cool completely, about 30 minutes. (Do not turn off oven.)

  • Sprinkle 3/4 cup of the pecans over bottom of crust. Whisk together eggs, pumpkin, evaporated milk, brown sugar, pumpkin pie spice, and remaining 1/2 teaspoon salt in a bowl; pour over pecans in crust. Bake at 375°F until set, 50 to 55 minutes. Remove from oven; let cool completely, about 2 hours.

  • Spread whipped cream evenly over cooled pie; sprinkle with remaining 3/4 cup pecans. Slice and serve.