Classics are always a good thing. Just look at all the old KISS albums if you need a reminder. And while you’re rockin’ out, make this homemade pecan pie recipe to enjoy with your friends and family during the holidays!

Best Pecan Pie Recipe

The best pecan pie comes from simple ingredients that all come together for that sweet, buttery, nutty taste. That gooey texture along with the crunch of the pecans is why this is the ultimate classic for your holiday dessert table or any time you’re feeling festive.

Easy Pecan Pie Recipe

With just a few ingredients and only a little prep time, this is an easy pecan pie recipe for anyone. And it gives you such delicious results!

Homemade Pecan Pie Ingredients

• Unbaked pie crust – Get the 9-inch frozen kind.
• Light brown sugar – Measure this ½ cup packed.
• Eggs – Beat these to have them ready.
• Vanilla extract – A must in this traditional pie!
• Molasses – Gives it that sweet and rich flavor.
• Light corn syrup – Thickens and sweetens.
• Pecans – You’ll need these coarsely chopped.
• Salt – A nice heaping ½ teaspoon will do the trick.
• Unsalted butter – Have this melted when you’re ready to bake this pie.

How do you Make Pecan Pie from Scratch?

To make this recipe for pecan pie, start by preheating your oven to 350F and while that’s warming up, you’ll make the filling in a large bowl. Add everything to that bowl except for the pecans, making sure everything is fully combined. Then spread your pecans on the bottom of the pie shell and pour the filling on top. Bake for 30 minutes, then check the crust to make sure it’s not browning too quickly. If it is, use a pie shield or tent it with foil. Keep baking 30 more minutes. The filling should be set but center should be jiggly. Remove from the oven and be sure to let it cool completely before you serve it.

Expert Tips and Tricks for the Perfect Pecan Pie Every Time

• Prep first. Especially with those pecans. You can buy them chopped but it’s just as easy to put them into your food processor.
• Add pecans on top for decoration. If you want to be artistic about your presentation, you can reserve some pecan halves to arrange on top after you pour in the filling.
• Watch that crust. Ovens really vary a lot, and you want to keep checking in to keep the crust from burning. If the pie still has a while to bake, you definitely want to cover the crust to protect it.

What is pecan pie filling made of?

Pecan pie filling is made with light brown sugar, eggs, vanilla extract, molasses, light corn syrup, salt, unsalted butter, and pecans.

How much pecan do you need for a pie?

For a 9-inch pecan pie, you will need 2 cups of coarsely chopped pecans.

Why does pecan pie need corn syrup?

That corn syrup is what keeps your pecan pie all together. It is thick and combined with the eggs in the recipe, it gets your pie to set in place.

How do you make pecan pie without syrup?

You may not have light corn syrup at home, but you can still make pecan pie. Simply substitute it with maple syrup, honey, agave nectar, or brown rice syrup. Each of these can be subbed in at a 1:1 ratio to make a pecan pie without corn syrup.

How do you keep pecan pie filling from seeping through the crust?

Some people use a barrier of an egg wash lightly brushed onto the crust and prebaking before adding the filling. If you use a frozen pie crust and pour the filling in while that crust is still frozen, it will also keep the filling from seeping.

Can pecan pie be made the day before?

Yes, you can make pecan pie the day before. You can even make it up to 72 hours before you plan to serve it, though it’s really best to make it closer to that serving time.

How to Cook Pecan Pie?

Pecan pie is cooked in the oven. It’s minimal prep and assembly that pays off with wonderful flavors.

How long does it take for a pecan pie to cook?

A pecan pie could take up to 70 minutes. It depends on the oven, though always watch how the center of the pie is to know when it’s ready.

How long does a pie take to bake at 350?

For pecan pie, it takes about 60 minutes to bake at 350. Don’t just rely on time though as you should check to see if the center is slightly jiggly but set.

How do you know when a pecan pie is done?

When the bake time is up, pull the pie out and shake it a gently to see if the center jiggles a little yet looks stable. If there’s a lot of movement, it’s not ready. Put it back for 5 to 10 minutes and check again.

Why is my pecan pie not gooey?

Pecan pie should only jiggle a little when you take it out of the oven. If you start pulling it out and it’s really jiggly, it needs to cook longer for everything to bind and thicken in the filling.

How do I make my pecan pie not runny?

Make sure you follow this recipe and bake it long enough. That should prevent you from having a runny pecan pie.

What goes well with Pecan Pie?

Another slice of pecan pie! Ha! As for on top of that pecan pie, whipped cream or vanilla ice cream is always a lovely way to top it off.

How to store Pecan Pie?

Pecan pie should be covered and stored in the refrigerator. It’s such a delicious pie though, you may not have any left!

How long does Pecan Pie last?

It will keep for up to 4 days when you put it in the fridge. And if you simply ate way too much (hey, it happens) you can always freeze it.

Does pecan pie need to be refrigerated?

Yes, pecan pie is made with eggs and butter which means it should be put in the fridge.

Can you freeze Pecan Pie?

Pecan pies freeze beautifully, but you’ll want to double wrap it with plastic wrap and make sure there’s no air in there. Then give it a wrap with foil and it will be good for up to a month.

How to reheat Pecan Pie?

If it’s frozen, thaw it out in the fridge overnight. You can then set it out on the counter while you have dinner to let it warm up to room temperature.

Watch How To Make Pecan Pie (Video)

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Kulick's Pecan Pie Recipe

5 from 1 vote

Prep Time 20 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 10 servings

Calories 431

At Kulick's we love the classics, and this classic pecan pie is no exception. This is a staple for any holiday gathering that smells and tastes amazing coming out of the oven. The perfect balance of salty and sweet flavor with vanilla melted butter and toasted pecans will knock your socks off!

Equipment

• Large mixing bowl
• Wire whisk
• Rubber spatula
• Pie dish
• Pie Server

Ingredients

• 1/2 cup light brown sugar (packed)
• 1 tbsp vanilla extract
• 1/2 tsp salt (heaping)
• 3 large eggs (beaten)
• 1 tbsp molasses
• 1 cup light corn syrup
• 5 tbsp unsalted butter (melted)
• 1 pie crust (unbaked 9 inch frozen)
• 2 cups pecans (coarsely chopped)

Instructions 

• Preheat oven to 350F. While the oven preheats, assemble the filling. In a large bowl, combine all ingredients except the pecans until thoroughly combined. Spread the pecans over the bottom of the pie shell and pour the filling over the pecans Optional: arrange a few pecan halves in a decorative pattern.
• Bake at 350F for 30 minutes. At 30 minutes, check the pie and make sure the crust isn’t browning too quickly—if the crust and top of the pie are browning too quickly, tent with foil or use a pie shield. Bake an additional 30 minutes until the filling is set but the center is still a little jiggly. Once the filling has set remove from the oven and allow to cool completely. Cool completely before slicing and serving

Calories: 431kcal

Course: Dessert

Cuisine: American

Nutrition

Calories: 431kcal | Carbohydrates: 50g | Protein: 5g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 230mg | Potassium: 164mg | Fiber: 2g | Sugar: 39g | Vitamin A: 257IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 1mg

More pecan pie recipes:

• A Pirate’s pecan pie recipe
• Sweet potato and Pecan Pie Recipe
• CALIFORNIA PECAN PIE
• Maple Bourbon Pecan Pie

For the holidays, there is nothing that rocks your dessert table better than a pumpkin pie. Buying one from the store doesn’t taste the same, plus it doesn’t fill your home with that warm and inviting pumpkin aroma. Take it from the best, this homemade pumpkin pie recipe is going to make you a hero for the holidays!

Best Pumpkin Pie Recipe

You’re going to fall in love with fall all over again when you bake up this best pumpkin pie right here. Everyone goes crazy for it and it’s rare we have any leftovers!

Easy Pumpkin Pie Recipe

With simple ingredients, this easy pumpkin pie gives you the best results. It takes little time to prepare and the rest of the time is just learning to be patient while that aroma floats from the kitchen and throughout your home. Put on some KISS songs to pass the time and before you know it, it will be ready!

Homemade Pumpkin Pie Ingredients

• Traditional pie crust – Gotta have something to contain the pie!
• Pumpkin puree – Use the pure 100% pumpkin stuff.
• Eggs – For making this pumpkin custard filling.
• Light brown sugar – Make sure it is packed as you measure it.
• Granulated sugar – You’ll need this one too.
• Cornstarch – Provides the right amount of thickness.
• Seasonings – You’ll need cinnamon, ground ginger, ground cloves, ground nutmeg, salt, and ground black pepper.
• Heavy whipping cream – For that rich and creamy texture.
• Milk – Use whole milk for the best results.
• Egg wash – Make it with a large beaten egg mixed with 1 ½ tablespoons of whole milk.

How do you Make Pumpkin Pie from Scratch

To make this recipe for pumpkin pie, you’ll start by preheating the oven to 375F. As that happens, whisk the pumpkin puree, eggs, and brown sugar together. Then add the cornstarch, all the seasonings, heavy cream, and milk, stirring until thoroughly combined. You’ll roll out the pie dough (either make it from scratch or get a store-bought one) and put it in your 9-inch pie dish. Put pie weights on the dough and par-bake for 10 minutes. Remove the weights and pour in the pumpkin pie filling. Bake for 55 to 65 minutes or until the center is almost set. Once done, put it on a pie rack and let it cool completely before serving.

Expert Tips and Tricks for the Perfect Pumpkin Pie Every Time

• Use pie weights. These will help you prebake the pie crust so it’s ready for the pumpkin pie filling recipe.
• Check after 25 minutes of baking. You want to observe the crust and see if it’s getting too dark too fast. If so, cover the edges with aluminum foil or use a pie shield.
• The center should be slightly wobbly. A huge mistake is to keep baking a pumpkin pie after the bake time because the center wobbles. It is supposed to do that, and if you cook it too long, it will be overdone.

What is pumpkin pie filling made of?

Pumpkin pie filling is made from pumpkin puree, eggs, light brown sugar, granulated sugar, cornstarch, salt, cinnamon, ground ginger, ground cloves, ground nutmeg, black pepper, heavy whipping cream, and whole milk.

Is canned or fresh pumpkin better for pie?

Either will give you a delicious pumpkin pie, though the textures will be different. Canned pumpkin is more like ricotta cheese in texture while fresh pumpkin is thicker and more velvety by comparison.

How do you thicken a pumpkin pie filling?

Cornstarch is the best way to thicken a pumpkin pie filling to that perfect texture everyone loves.

What is the crust of pumpkin pie made of?

Pumpkin pie crust is made with flour, butter, salt, and ice water. You can add sugar too if you like, or you can by a ready-made unbaked pie crust to roll out from the store.

Why do you use evaporated milk in pumpkin pie?

Pumpkin pie needs a thickener and evaporated milk serves that purpose in some of the other recipes you will find. It is not in this recipe, though the other ingredients come together to make for a divine filling.

Is heavy cream or evaporated milk better for pumpkin pie?

This recipe calls for heavy cream over evaporated milk. If you don’t have heavy cream, you could use evaporated milk as a replacement though the heavy cream will make the filling creamier.

Can I use sweetened condensed milk instead of evaporated milk in pumpkin pie?

While neither of these types of milk are included in this recipe, using sweetened condensed milk will make your pie sweeter, denser, and creamier. Evaporated milk will make it lighter and airier but won’t add sweetness.

Can you use sweetened condensed milk instead of milk?

Yes, you can, though that whole milk results in a more luscious texture for your apple pie.

What can you use in pumpkin pie instead of evaporated milk?

You can use whole milk instead. It will make the pie richer in texture.

Does pumpkin pie need to be watery before baking?

Pumpkin pie filling should be a bit runny, resembling melted ice cream prior to baking. Once baked, it will set into a thick and delicious filling.

Is it best to prebake pie crust for pumpkin pie?

Yes, you should definitely prebake that pie crust. Doing so will keep the bottom of your pumpkin pie from becoming soggy.

Should you blind bake a pumpkin pie crust?

Yes, you should blind bake a pumpkin pie crust. Adding pie weights keeps its shape while the prebake helps give it a head start which will result in a crisp and flaky bottom rather than a soggy mess.

What temperature do you bake pumpkin pie?

In this recipe, depending on your oven, you will bake it at 365F-375F.

How Long to Bake Pumpkin Pie?

At 365 to 375F, it will take about 55 to 65 minutes to bake a pumpkin pie, depending on your oven.

How long does a pie take to bake at 350?

At 350F, it should take about an hour to bake a pie.

How do I make my pumpkin pie crust crispy?

You will need to prebake it first before filling it. This ensures the bottom doesn’t get mushy.

How long should pumpkin pie sit baked?

Pumpkin pie needs to cool at room temperature. This can take up to an hour to achieve.

How to Store Pumpkin Pie?

You’ll need to let your pumpkin pie cool down to room temperature and eat it within 2 hours. Cover any remaining pie loosely with plastic wrap and stick it in your fridge.

Does pumpkin pie need to be refrigerated?

Yes, pumpkin pie must be refrigerated. It should cool to room temperature before serving and shouldn’t be left out for more than 2 hours.

How Long Does Pumpkin Pie Last?

Pumpkin pie lasts for 3 to 4 days when contained in the fridge.

Can You Freeze Pumpkin Pie?

Oh heck yes, you can freeze pumpkin pie for up to a month. You could start making your pies for the holidays now, or make an extra to enjoy after the holidays too.

How to Thaw Pumpkin Pie?

You can let it thaw on the counter until it comes to room temperature if you’ll be eating it soon. If not, put your frozen pumpkin pie in the fridge overnight and it will be ready when you are.

Watch How To Make Pumpkin Pie (Video)

Print Pin

Kulick's Pumpkin Pie Recipe

5 from 1 vote

Prep Time 50 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 10 people

Calories 346

Looking for a classic homemade Pumpkin Pie recipe? This is our famous Kulick's pumpkin pie recipe with warm pumpkin filling in a delicious flaky crust and baked to golden perfection. Top with whipped cream or vanilla ice cream. It is the perfect holiday dessert for any family function.

Equipment

• Large mixing bowl
• Rubber spatula
• Wire whisk
• Pie dish
• Pie Server

Ingredients

• 1 traditional pie crust ((optional: use remaining dough to create leaf décor))
• 2 cups pure pumpkin puree
• 3 eggs
• 1 1/4 cup light brown sugar (packed)
• 1 tbsp cornstarch
• 1/2 tsp salt
• 2 tsp cinnamon
• 3/4 tsp ground ginger
• 1/8 tsp ground cloves (ground)
• 1/2 tsp ground nutmeg
• 1/8 tsp ground black pepper
• 1 cup heavy whipping cream
• 1/2 cup granulated sugar
• 1/4 cup whole milk
• Egg wash: 1 large egg beaten with 1-1/2 tbsp whole milk

Instructions 

• Preheat the oven to 375F depending on the heat of your oven.
• Whisk together the pumpkin puree, eggs, and brown sugar. Add in the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, black pepper, heavy cream, and milk and stir vigorously until thoroughly combined.
• Roll our your pie dough and place into a 9 inch pie dish. Place your pie weights in the dough and allow to par-bake for about 10 minutes.
• Pour the pumpkin pie filling into the pre-baked crust. Bake for about 55-65 minutes or until the center is almost set, it should still be slightly wobbly.
• Within 25 minutes of baking, check on the crust—if the edges appear to be getting too brown cover them with aluminum foil or pie shield. Once done baking, transfer the pie to a wire rack and allow to cool completely before serving.
• Decorate with optional whipped cream and/or leaf décor.

Calories: 346kcal

Course: Dessert

Cuisine: American

Nutrition

Calories: 346kcal | Carbohydrates: 51g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 224mg | Potassium: 209mg | Fiber: 2g | Sugar: 39g | Vitamin A: 8059IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 2mg

More pumpkin pie recipes:

• Traditional Pumpkin Pie
• Fall Pie Dough and Pumpkin Pie Filling Recipe
• No-Crust Pumpkin Pie
• JWU Recipes: Foolproof Pumpkin Pie