You can’t have Thanksgiving without a pecan pie. This Pumpkin Cheesecake Pecan Pie combines autumn flavors into one irresistible dessert. A creamy pumpkin cheesecake layer beneath a gooey pecan topping makes it a standout on any holiday table.
If you’re a fan of pumpkin and cheesecake, this recipe delivers both in one slice.
Hosting Thanksgiving? This cheesecake pie is an impressive, make-ahead dessert that travels well from oven to table and satisfies a crowd.
A few years ago we tried a pecan cheesecake that quickly became a favorite. After a friend suggested adding pumpkin to the cheesecake layer, I tested the idea and the result was fantastic. The pumpkin adds warmth and depth to the creamy base while the pecan layer provides the classic gooey sweetness of pecan pie.
This pecan pie pumpkin cheesecake is a clever mash-up of two beloved desserts: the silky richness of pumpkin cheesecake and the sticky, nutty topping of pecan pie. It’s festive, flavorful, and perfect for fall gatherings.
Why You Will Love This Cheesecake Pie
There are plenty of reasons to make this pie for your next family dinner or holiday party. It takes only about 20–25 minutes to assemble, can be baked ahead, and chills well overnight. Visually it’s stunning when sliced, and the combination of textures and flavors keeps guests asking for more.
Make two pies if you expect a crowd—this one disappears fast.
Main Ingredients Needed
This recipe uses simple, easy-to-find ingredients—many of which you may already have for holiday baking.
- Pie crust — refrigerated or homemade works well.
- Cream cheese — full-fat gives the best texture and flavor.
- Granulated sugar — sweetens the cheesecake; brown sugar can be used in the pecan layer for richer flavor.
- Pumpkin puree — use pure pumpkin puree, not pumpkin pie filling.
- Spices — cinnamon, nutmeg, cloves, and ginger for classic fall warmth.
- Dark corn syrup — creates the sticky pecan filling. You can substitute maple syrup, caramel topping, agave, molasses, or honey if needed.
- Pecans — whole pecans look great on top; chopped pecans work if you prefer smaller pieces.
How to make Pumpkin Cheesecake Pecan Pie
As the pie bakes, the pecan topping settles over the pumpkin cheesecake layer, creating a beautiful contrast of creamy and gooey textures. For clean slices, chill the pie completely before cutting—ideally refrigerate overnight.
- Preheat oven to 350°F. Butter a 9.5-inch pie plate.
- Place the pie crust in the prepared plate, fold and crimp the edges, and chill until ready.
- Beat cream cheese and sugar until smooth. Add pumpkin, spices, and one egg; beat until fully combined. Spread this cheesecake mixture into the pie crust.
- Whisk together dark corn syrup, granulated sugar, two eggs, melted butter, and vanilla. Stir in pecans to coat.
- Carefully pour the pecan mixture over the cheesecake layer.
- Protect the crust edges with a pie shield or foil to prevent over-browning.
- Place the pie on a baking sheet and bake 50–55 minutes until set. Cool on a wire rack for about an hour, then refrigerate until fully chilled.
- Serve chilled with a dollop of whipped cream and a dusting of pumpkin pie spice, plus extra pecans if desired.
How do you keep pie crust from sticking to the pan?
- Grease the pie plate with butter or use a flour-and-oil nonstick spray.
- Dust the crust lightly with flour on both sides before placing it in the plate.
- Line the bottom with parchment paper if desired, removing it from each slice before serving.
- Press the crust firmly into the plate without stretching so it stays snug during baking.
- Avoid overfilling the pie to prevent filling from bubbling over and sticking the crust to the pan.
- Blind-bake the crust for 10 minutes at 400°F with pie weights to help prevent sticking and sogginess.
- Using a silicone pie plate can also make release easier.
- If needed, dip the bottom of the pie plate briefly in very hot water just before serving to loosen any sticky edges—avoid getting water on the pie itself.
FAQ’S
Can I use light corn syrup instead of dark corn syrup?
Yes. Light corn syrup works fine; the pecan filling will be slightly lighter in color and flavor.
Do I have to use whole pecans?
No. Chopped pecans are fine and will create smaller pieces in the topping.
Can I substitute other nuts?
Yes. Walnuts or almonds can be used as alternatives depending on your preference.
More Pumpkin Dessert Recipes
- Pumpkin Pie Brownies
- Pumpkin Cobbler
- Pumpkin Chocolate Cream Cheese Bars
- Brownie Pumpkin Cheesecake Bars
- Pumpkin Streusel Donuts
- Pumpkin Chocolate Chip Bread
- Pumpkin Cream Cold Brew
- Thanksgiving dessert ideas
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Pumpkin Cheesecake Pecan Pie Recipe
10 slices
25 minutes
50 minutes
1 hour 15 minutes
Impress your guests with all the flavors of fall in a single, delicious Pumpkin Cheesecake Pecan Pie. Its creamy pumpkin layer topped with a gooey pecan mixture makes it an unforgettable holiday dessert.
Ingredients
- 1 refrigerated pie crust
For the Cheesecake Layer
- 1 (8-ounce) package cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ginger
- 1 large egg
For the Pecan Layer
- 2/3 cup dark corn syrup
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tablespoon melted unsalted butter
- 1 teaspoon vanilla extract
- 1 cup whole pecans
Instructions
- Preheat oven to 350°F. Butter a 9.5-inch pie plate.
- Unroll the pie crust into the plate, fold edges under and crimp. Chill until ready.
- Beat cream cheese and 1/4 cup sugar until smooth. Add pumpkin, spices, and 1 egg; mix until creamy. Spread into the crust.
- Whisk corn syrup, 2/3 cup sugar, 2 eggs, melted butter, and vanilla. Stir in pecans and gently pour over the cheesecake layer.
- Place the pie on a baking sheet. Cover crust edges with foil or a pie shield and bake 50–55 minutes.
- Cool on a wire rack for 1 hour, then refrigerate until completely chilled.
- Serve with whipped cream, a sprinkle of pumpkin pie spice, and extra pecans if desired.
Nutrition Information:
Yield: 10
Serving Size: 1
Amount Per Serving:
Calories: 401
Total Fat: 22g
Saturated Fat: 8g
Cholesterol: 82mg
Sodium: 200mg
Carbohydrates: 48g
Fiber: 2g
Sugar: 38g
Protein: 5g
Nutrition facts are estimates. Consult a registered dietitian for specific dietary needs.
*This Pecan Pumpkin Cheesecake Pie recipe was originally published September 19, 2016 and updated November 17, 2018.