Classic Pumpkin and Pecan Pie with Spiced Whipped Cream

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A traditional pumpkin pie with a buttery pecan crust, topped with cinnamon-spiced whipped cream for a festive dessert. This american-inspired desserts ready in about 100 minutes layers all-purpose flour, cold unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/4 cups all-purpose flour
• 8 tbsp, cut into small cubes cold unsalted butter
• 1 tbsp granulated sugar
• 3-4 tbsp cold water
• 1/4 tsp salt
• 1 can (15 oz) pumpkin puree
• 3/4 cup granulated sugar
• 1/4 cup, packed brown sugar
• 1 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 2 large eggs
• 1 cup evaporated milk
• 1 cup, chopped pecans
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 tsp for whipped cream ground cinnamon

Instructions

1. Step 1: Preheat oven to 375°F. To make the crust, combine 1 1/4 cups all-purpose flour, 1 tbsp granulated sugar, and 1/4 tsp salt in a bowl. Cut in 8 tbsp cold unsalted butter cubes using a pastry cutter until mixture resembles coarse crumbs.
2. Step 2: Gradually add 3-4 tbsp cold water, mixing until dough just comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
3. Step 3: Roll out dough on a floured surface into a 12-inch circle and transfer to a 9-inch pie plate. Trim edges and crimp.
4. Step 4: In a large bowl, whisk together 1 can (15 oz) pumpkin puree, 3/4 cup granulated sugar, 1/4 cup packed brown sugar, 1 1/2 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp ground nutmeg, 1/2 tsp salt, and 2 large eggs until smooth. Gradually whisk in 1 cup evaporated milk.
5. Step 5: Stir in 1 cup chopped pecans. Pour filling into the prepared crust.
6. Step 6: Bake for 50-60 minutes or until filling is set and edges of crust are golden. Cool completely on a wire rack.
7. Step 7: For spiced whipped cream, beat 1 cup heavy cream with 2 tbsp powdered sugar and 1/2 tsp ground cinnamon until soft peaks form. Serve dolloped atop each pie slice.