Martha Stewart Pumpkin Pecan Pie Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 31, 2026

This Martha Stewart pumpkin pecan pie pairs a smooth, warmly spiced pumpkin custard with a buttery pecan topping that turns deep golden in the oven. The filling is soft and creamy, the nuts stay crisp, and the all-butter crust shatters slightly under the fork. It’s inspired by Martha Stewart’s classic American entertaining style, and it looks far more complicated than it is.

From start to finish you’ll need about 105 minutes, including a 30-minute chill and a 2-hour cool, and most of that is hands-off. The crust comes together in one bowl and the filling in another. It’s a holiday table pie first, but it also works for a potluck or a weekend bake when you want something special for dessert.

Why This Martha Stewart Pumpkin Pecan Pie Works

The crust gets a short blind bake before the custard goes in. That sets the bottom so it stays crisp instead of turning soggy under the wet filling, and it’s the single step that makes the biggest difference. Keeping the butter cold and leaving visible pea-size pieces also gives you real flakiness.

The topping is scattered on rather than pressed in, leaving a 1/2-inch border of custard visible around the edge. That gap lets you see when the filling is set and keeps the nuts from crowding the crimped crust. The small amount of flour in the topping helps it bind without turning heavy.

What You’ll Love About It

• Two textures — Silky custard underneath, crunchy caramel-coated pecans on top.
• Warm spices — Cinnamon, ginger, and nutmeg give it a cozy, familiar flavor.
• Make-ahead friendly — The crust and even the unbaked pie can wait in the fridge.
• Feeds a crowd — Eight generous slices from one 9-inch pie plate.

Ingredients

You need 18 ingredients, most of which are already in your pantry. Use canned pumpkin puree, not pumpkin pie filling.

For the Crust

• 1 1/4 cups (156g) all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 cup (113g) unsalted butter — cold, cut into 1/2-inch cubes
• 3 to 4 tablespoons (45 to 60ml) ice water

For the Filling

• 1 cup (240ml) heavy cream
• 3/4 cup (150g) granulated sugar
• 2 large eggs
• 1 (15-ounce / 425g) can pumpkin puree — pure pumpkin, not pie filling
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract

For the Topping

• 1 cup (100g) pecan halves — roughly chopped
• 1/4 cup (50g) packed light brown sugar
• 2 tablespoons (28g) unsalted butter — melted
• 1 tablespoon (8g) all-purpose flour
• 1/4 teaspoon kosher salt

Equipment

• 9-inch (23cm) pie plate — glass or ceramic holds heat evenly.
• Pastry blender — or just use your fingertips.
• Rolling pin — for the 12-inch round.
• Parchment paper — for the blind bake.
• Pie weights — dried beans work too.
• Instant-read thermometer — to check the custard at the center.
• Wire rack — for cooling the pie completely.

How to Make Martha Stewart Pumpkin Pecan Pie

Step 1: Cut the Butter Into the Flour

Whisk 1 1/4 cups (156g) flour and 1/2 teaspoon salt in a large bowl. Scatter the 1/2 cup (113g) cold butter cubes over the top and cut in with a pastry blender or your fingertips until the mixture looks like coarse meal, about 2 minutes. Stop while some pea-size butter pieces remain — don’t work it until the butter disappears, or the crust loses its flakiness.

Step 2: Add Water and Chill the Dough

Sprinkle 3 tablespoons of the ice water over the mixture and toss with a fork until the dough just holds together when you squeeze a handful. Add the remaining 1 tablespoon water a teaspoon at a time only if it truly won’t hold. Shape into a 1-inch-thick disk, wrap in plastic, and refrigerate for at least 30 minutes or up to 2 days.

Step 3: Roll, Fit, and Freeze the Crust

Roll the chilled dough on a lightly floured surface into a 12-inch round, about 1/8 inch thick. Fit it into a 9-inch (23cm) pie plate, trim the overhang to 1/2 inch, fold it under, and crimp the edges. Freeze for 15 minutes while the oven heats to 375°F (190°C).

Step 4: Blind Bake, Then Lower the Heat

Line the crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake 5 to 8 minutes more, until the bottom looks dry and pale golden. Reduce the oven to 350°F (175°C).

Step 5: Whisk the Pumpkin Filling

Whisk 1 cup (240ml) heavy cream, 3/4 cup (150g) granulated sugar, 2 eggs, the 15-ounce (425g) can pumpkin puree, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon salt, and 1 teaspoon vanilla in a large bowl until completely smooth. Pour it into the warm crust and smooth the top with a spatula.

Step 6: Mix and Scatter the Pecan Topping

Stir 1 cup (100g) chopped pecans, 1/4 cup (50g) brown sugar, 2 tablespoons (28g) melted butter, 1 tablespoon (8g) flour, and 1/4 teaspoon salt in a medium bowl until the nuts are evenly coated. Scatter the topping in an even layer over the filling, leaving a 1/2-inch border of custard visible around the edge so you can judge doneness.

Step 7: Bake Until Just Set

Bake at 350°F (175°C) for 50 to 60 minutes, until the filling is set 2 inches from the edge but still slightly jiggly in the center and the topping is deep golden brown. Tent the crust with foil if it darkens too quickly. An instant-read thermometer inserted in the center should read 175°F (79°C).

Step 8: Cool Completely Before Slicing

Transfer the pie to a wire rack and cool completely, at least 2 hours, so the custard can firm up before slicing. Cutting early gives you a runny slice. Serve at room temperature or chilled.

What to Serve With It

A small dollop of lightly sweetened whipped cream is the classic partner, and a scoop of vanilla ice cream works if you want contrast between cold and warm spice. For a holiday spread, set it out with apple crisp, a dish of cranberry sauce, and plenty of hot coffee.

Tips for the Best Results

• Keep butter cold — Chill the cubes for 10 minutes if your kitchen is warm.
• Weigh the pumpkin — A 15-ounce can, not a larger one, keeps the custard from getting loose.
• Don’t overbake — A slight center jiggle means it’s done; it firms as it cools.
• Warm the crust — Pour the filling into the still-warm shell so the bake starts evenly.
• Chop evenly — Similar-size pecan pieces toast at the same rate and stay crisp.
• Slice cold — Chilling the pie first gives the cleanest, sharpest slices.

Easy Variations

Swap the pecans for an equal amount of roughly chopped walnuts for a slightly softer crunch. Add 1/4 teaspoon of ground cloves or allspice to the filling for a deeper spice note, or stir 1 tablespoon of maple syrup into the pecan mixture for a richer topping (reduce the brown sugar by 1 teaspoon to compensate).

Storing and Reheating

• Refrigerator — Store tightly covered for up to 4 days.
• Freezer — Wrap in plastic and then foil; freeze up to 2 months.
• Make ahead — The unbaked pie can be assembled, covered, and refrigerated up to 1 day.
• Reheating — Warm slices in a 300°F (150°C) oven for 10 to 12 minutes.

Nutrition (per serving)

These values are estimates per serving, based on 8 slices.

FAQs

Can I make this Martha Stewart pumpkin pecan pie recipe ahead of time?

Yes — the crust can be refrigerated up to 2 days ahead or frozen for a month, and the assembled unbaked pie keeps, covered, in the fridge for up to 1 day. Add 5 to 10 minutes to the bake time if you start from cold.

Where did pumpkin pecan pie come from?

It’s an American mash-up of two Thanksgiving staples, pumpkin pie and pecan pie, and it became popular in home cooking as a way to serve both from one plate. Both pies have deep roots in the American South and in holiday baking traditions.

How do I know when the custard is done?

The edge should look set while the center still wobbles slightly when you nudge the pan. An instant-read thermometer in the center should read 175°F (79°C), and the pie firms up as it cools.

Can I use a store-bought crust?

Yes, a refrigerated 9-inch pie crust works and saves about 30 minutes of chilling and rolling. Still blind bake it as written so the bottom stays crisp under the filling.

Martha Stewart-Inspired Pumpkin Pecan Pie

Print Recipe

A silky spiced pumpkin custard bakes beneath a crunchy, buttery pecan topping in this impressive holiday pie inspired by Martha Stewart’s classic American entertaining style. The all-butter crust stays flaky, the filling is warmly spiced with cinnamon, ginger, and nutmeg, and the pecan layer adds just the right amount of caramel-like crunch.

• Author: Anabelle McLean
• Prep Time: 30
• Cook Time: 75
• Total Time: 105
• Yield: 8 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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For the Crust

• 1 1/4 cups (156g) all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 cup (113g) unsalted butter, cold, cut into 1/2-inch cubes
• 3 to 4 tablespoons (45 to 60ml) ice water

For the Filling

• 1 cup (240ml) heavy cream
• 3/4 cup (150g) granulated sugar
• 2 large eggs
• 1 (15-ounce / 425g) can pumpkin puree
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract

For the Topping

• 1 cup (100g) pecan halves, roughly chopped
• 1/4 cup (50g) packed light brown sugar
• 2 tablespoons (28g) unsalted butter, melted
• 1 tablespoon (8g) all-purpose flour
• 1/4 teaspoon kosher salt

Instructions

1. Whisk the flour and salt in a large bowl. Scatter the cold butter cubes over the flour and cut in with a pastry blender or your fingertips until the mixture resembles coarse meal with some pea-size butter pieces remaining, about 2 minutes; stop before the butter is fully incorporated.
2. Sprinkle 3 tablespoons ice water over the mixture and toss with a fork until the dough just holds together when squeezed, adding the remaining 1 tablespoon water a teaspoon at a time only if needed. Shape into a 1-inch-thick disk, wrap in plastic, and refrigerate for at least 30 minutes or up to 2 days.
3. Roll the chilled dough on a lightly floured surface into a 12-inch round, about 1/8 inch thick. Fit it into a 9-inch (23cm) pie plate, trim the overhang to 1/2 inch, fold under, and crimp the edges; freeze for 15 minutes while the oven heats to 375°F (190°C).
4. Line the crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and parchment, and bake 5 to 8 minutes more, until the bottom looks dry and pale golden. Reduce the oven to 350°F (175°C).
5. Whisk the heavy cream, granulated sugar, eggs, pumpkin puree, cinnamon, ginger, nutmeg, salt, and vanilla in a large bowl until completely smooth. Pour the filling into the warm crust and smooth the top with a spatula.
6. Stir the pecans, brown sugar, melted butter, flour, and salt in a medium bowl until the nuts are evenly coated. Scatter the topping in an even layer over the filling, leaving a 1/2-inch border of custard visible around the edge.
7. Bake at 350°F (175°C) for 50 to 60 minutes, until the filling is set 2 inches from the edge but still slightly jiggly in the center and the topping is deep golden brown; tent the crust with foil if it darkens too quickly. An instant-read thermometer inserted in the center should read 175°F (79°C).
8. Transfer the pie to a wire rack and cool completely, at least 2 hours, so the custard can firm up before slicing. Serve at room temperature or chilled.

Notes

Store tightly covered in the refrigerator for up to 4 days. To freeze, cool completely, wrap the pie in a layer of plastic wrap and then heavy-duty foil, and freeze for up to 2 months; thaw overnight in the refrigerator and serve cold or at room temperature. Make ahead: the crust can be made and refrigerated up to 2 days ahead or frozen for 1 month, and the unbaked pie can be assembled, covered, and refrigerated for up to 1 day before baking; add 5 to 10 minutes to the bake time if starting from cold. Reheat leftover slices in a 300°F (150°C) oven for 10 to 12 minutes, or enjoy them cold.

Nutrition

• Calories: 443
• Sugar: 27g
• Sodium: 195mg
• Saturated Fat: 14g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 105mg

Keywords: pumpkin pecan pie, Martha Stewart pumpkin pie, pecan pumpkin pie recipe, Thanksgiving pie, holiday dessert, all-butter pie crust, pumpkin custard, pecan topping, spiced pumpkin pie, homemade pie, fall baking