Pumpkin Pecan Pie is a delicious combination of two fall favorites. So easy to make!

 
Can’t decide between pumpkin pie and pecan pie" No worries. You can have them both in one pie. This amazing fall pie has a layer of pumpkin pie on the bottom topped with a sweet and crunchy layer of pecan pie. This pie puts pumpkin pie to shame. Even those who don’t like pumpkin pie should give this pie a go.
This pie is easy enough for a novice baker to make. No electric mixer needed.
Pumpkin Pecan Pie Recipe Tips:

For ease and convenience, I use a refrigerated pie crust for this recipe, but you can definitely make a homemade pie dough like this Flaky Pie Crust.
To prevent shrinkage of the pie crust, shape it into the pie crust and freeze it for 15 minutes. Or you can refrigerate it for at least 30 minutes.
 

You’ll need either pie weights or dried beans to set inside the pie crust while it bakes or it will poof up.
The pumpkin filling is an easy mixture of 6 ingredients that can all be mixed in a bowl with a whisk. To keep dirty dishes to a minimum, pour the pumpkin mixture into the pie crust and then mix the pecan pie filling in the same bowl.
You want to gently spoon the second layer on so it stays as two layers instead of getting mixed together.
Bake the pie for 45 to 50 minutes. You will probably need to tent the pie crust edges with foil after about 30 minutes to keep them form burning.
Don’t overbake. There should still be a little jiggl...