If you adore the comforting flavors of autumn baked right into delicious treats, then you’re going to absolutely love this Pecan Sandie Pumpkin Pie Recipe. It’s like the perfect mashup of buttery, nutty pecan sandies with the warm, cozy spices of pumpkin pie—trust me, your kitchen will smell heavenly, and your family might just fight over the last slice. I’m so excited to share how to make this fan-freaking-tastic recipe with you today, because it’s the kind of dessert you’ll find yourself craving all season long!
Why You’ll Love This Recipe
- Perfect Fall Flavors: The blend of pumpkin and pecan creates a cozy, nostalgic taste that screams autumn warmth.
- Buttery & Nutty Crust: The pecan sandie base adds the ideal crunchy, buttery texture that balances the smooth pumpkin filling.
- Simple to Make: With straightforward steps and easy-to-find ingredients, this recipe is a no-stress delight.
- Crowd-Pleaser: Whether it’s a holiday treat or a casual weekend dessert, everyone will ask for seconds.
Ingredients You’ll Need
Getting the right ingredients makes all the difference, especially when blending a pecan cookie base with a rich pumpkin filling. Each component complements the other, so I always choose fresh spices and good-quality pumpkin puree for maximum flavor punch.
- Pecans: Fresh is best for that toasty nutty crunch, but toasted pecans also work great to amp up the flavor.
- Butter: Unsalted and softened, because you want total control over the saltiness in the crust.
- Brown Sugar: Adds that deep molasses note that pairs beautifully with pumpkin.
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, to keep the flavor just right.
- Eggs: For richness and that perfect binding effect.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves that bring the warmth we love.
- Vanilla Extract: Always enhances the sweetness and aroma.
- Flour: All-purpose works wonderfully for the crust — just measure carefully!
- Baking Soda and Cream of Tartar: These give a slight lift and tender texture, especially for the pecan crust.
- Salt: Just a pinch to bring all the flavors together.
Variations
I love mixing things up depending on my mood or who I’m baking for, and this Pecan Sandie Pumpkin Pie Recipe is so versatile that a few small tweaks can make it your own. Don’t hesitate to experiment a bit—you might discover your new favorite version!
- Gluten-Free Version: I swapped in a gluten-free flour blend once and was surprised—still buttery and delicious!
- Vegan Adaptation: Using coconut oil instead of butter and flax eggs, this pie still comes out wonderfully rich and spiced.
- Extra Crunch: Adding chopped toasted walnuts along with pecans gave it a fantastic texture boost.
- Spice It Up: Sometimes I like to amp up the ginger and add a pinch of cayenne for a subtle spicy kick.
How to Make Pecan Sandie Pumpkin Pie Recipe
Step 1: Make the Pecan Sandie Crust
Start by combining your softened butter and brown sugar, creaming them together until you see a nice smooth mixture. I always like to do this with a hand mixer to save time and get that perfect texture. Then toss in your finely chopped pecans and mix until they’re evenly distributed. The key here is to avoid overmixing—you want the nuts to stay a little chunky for texture. Once your crust dough is ready, press about two-thirds of it firmly into your pie dish to form an even layer—it’ll be the perfect base for your pumpkin filling.
Step 2: Prepare the Pumpkin Filling
In a separate bowl, whisk together pumpkin puree, sugar, eggs, vanilla, and pumpkin pie spice until silky and smooth. One thing I learned the hard way is making sure your pumpkin puree is well-stirred before measuring—in one batch I ended up with lumpy filling and that’s no fun. This filling is where all the cozy flavors come alive, so be generous with that pumpkin pie spice! Once combined, pour it over your crust in the pie dish and smooth it out evenly.
Step 3: Bake Until Perfectly Set
Bake in a preheated oven at 350°F (175°C) for about 50-60 minutes or until the filling is just set and the crust is golden brown. I use a toothpick to test the filling; if it comes out clean or with just a few moist crumbs, you’re good to go. A little wobble in the center is okay—it’ll firm up as it cools. Let the pie come to room temperature before slicing, or better yet, chill it in the fridge for a few hours to get that perfect slice every time.
Pro Tips for Making Pecan Sandie Pumpkin Pie Recipe
- Toast Your Pecans: I always toast my pecans lightly in a dry skillet before adding them—it brings out amazing flavor and crunch.
- Let Filling Cool Properly: Resist the urge to cut into it right away; allowing the pie to cool and set helps you get clean slices every time.
- Use Room Temperature Ingredients: Makes mixing easier and ensures a smoother filling consistency!
- Avoid Overbaking: Check the filling starting at 50 minutes to avoid a dry pie, as ovens can vary.
How to Serve Pecan Sandie Pumpkin Pie Recipe
Garnishes
I love topping this pecan sandie pumpkin pie with a dollop of freshly whipped cream and a light sprinkle of chopped toasted pecans for extra crunch and elegance. Sometimes, a little drizzle of caramel sauce or a dusting of cinnamon on top makes it feel extra special—perfect for guests or holiday dinners.
Side Dishes
When I serve this pie, I like to keep things simple but cozy—a cup of rich coffee or a warm spiced chai goes wonderfully alongside. For a fuller spread, creamy vanilla ice cream or a scoop of maple walnut gelato elevates the whole experience.
Creative Ways to Present
For special occasions, I’ve made mini pecan sandie pumpkin pie tarts using a muffin tin—perfect single servings that look so cute on a dessert tray. You can also garnish individual slices with edible gold leaf or a light dusting of powdered sugar to impress your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, I keep leftover pie covered tightly in the fridge—wrapped with plastic wrap or in an airtight container—to preserve freshness for 3-4 days. The crust stays wonderfully tender, and the flavors actually deepen over time, which is a nice surprise.
Freezing
I’ve had good luck freezing this pie wrapped well in foil and plastic wrap—it freezes beautifully and defrosts without losing much texture. Just thaw it overnight in the fridge before serving, then bring to room temperature or warm slightly before slicing.
Reheating
To enjoy leftover slices warm, I pop them in a preheated oven at 300°F (150°C) for about 10-12 minutes—wrapped loosely with foil to prevent drying out. Microwave works in a pinch, but you risk losing that lovely crust crispness.
FAQs
-
Can I make the Pecan Sandie crust ahead of time?
Absolutely! You can prepare the crust dough a day in advance and refrigerate it tightly wrapped. When ready, press it into the pie pan, then add your pumpkin filling before baking. This can actually help deepen the nutty flavors in the crust.
-
What type of pumpkin puree is best for this recipe?
Use pure pumpkin puree—not canned pumpkin pie filling, which contains added sugars and spices. Pure pumpkin puree gives you full control over the flavors and texture.
-
How do I prevent the crust from getting soggy?
Press the pecan sandie crust firmly and bake slightly before adding the filling to create a barrier. Also, avoid overfilling the pie to minimize moisture contact with the crust, keeping it nice and crisp.
-
Can this pie be made vegan?
Yes! Substitute butter with coconut oil or vegan spread, and use flaxseed eggs (ground flaxseed mixed with water) in place of eggs. Adjust baking times slightly and test for doneness as vegan fillings sometimes set differently.
-
How long does the Pecan Sandie Pumpkin Pie last refrigerated?
Stored covered in the refrigerator, this pie stays fresh for about 3-4 days. After that, the crust can start to soften too much, so it’s best enjoyed within that window.
Final Thoughts
This Pecan Sandie Pumpkin Pie Recipe has truly become a cherished go-to for me whenever I want a dessert that feels like a warm hug. The combination of buttery pecan crust and spiced pumpkin filling is downright irresistible, and I know you’ll have just as much fun making it as you will eating it. It’s a perfect way to bring a little extra joy and flavor to your kitchen, especially when the leaves start turning gold. So go ahead, give it a try, and make some sweet memories—you won’t regret it!
Print
Pecan Sandie Pumpkin Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 77 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Snickerdoodles are soft, chewy cookies bursting with the warm flavors of fall. Made with real pumpkin puree and coated in a cinnamon-sugar mixture, they are perfect for seasonal treats and come with an easy-to-follow video tutorial.
Ingredients
Wet Ingredients
- ½ cup unsalted butter (melted and cooled for at least 10 minutes)
- ½ cup sugar
- ⅓ cup light brown sugar (tightly packed)
- ¼ cup pumpkin puree
- 1 large egg yolk
- ¾ teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all purpose (plain) flour
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ½ teaspoon salt
Cinnamon Sugar Coating
- ¼ cup sugar
- 2 teaspoons ground cinnamon
Instructions
- Mix Wet Ingredients: In a large bowl, combine the melted and cooled butter with the sugar and light brown sugar. Stir until the mixture is well combined. Add the pumpkin puree and continue stirring thoroughly.
- Add Egg Yolk and Vanilla: Stir in the egg yolk and vanilla extract until fully incorporated into the wet mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, cream of tartar, and salt until evenly mixed.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring continuously until the dough is fully combined and smooth.
- Chill Dough: Cover the cookie dough tightly with plastic wrap and refrigerate it for at least 45 minutes to allow the flavors to meld and the dough to firm up.
- Preheat Oven and Prepare Baking Sheet: When the dough is nearly done chilling, preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper.
- Prepare Cinnamon Sugar: In a small bowl, whisk together the ¼ cup sugar and 2 teaspoons ground cinnamon to make the cinnamon sugar coating.
- Form and Coat Cookies: Remove the dough from the refrigerator. Scoop out 1 ½ tablespoon-sized portions, roll each into smooth balls between your palms, then roll them in the cinnamon sugar mixture until fully coated. Place the coated dough balls on the prepared cookie sheet, spacing them at least 2 inches apart.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes. Keep remaining dough refrigerated during baking, and avoid placing dough on a hot baking sheet to prevent spreading.
- Cool Before Serving: Allow the baked cookies to cool completely on the cookie sheet before enjoying for the best texture and flavor.
Notes
- These Pumpkin Snickerdoodles are soft, chewy, and loaded with the best flavors of Fall!
- Includes a VIDEO tutorial just below the recipe for visual guidance.
Nutrition
- Serving Size: 1 cookie
- Calories: 153 kcal
- Sugar: 14 g
- Sodium: 114 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 27 mg
