Pecan Cream Pie

My decadent Pecan Cream Pie is light and fluffy and very easy to make. It is sweetened with maple syrup and set in a crisp gingersnap crust. I prep everything in under 30 minutes and let it chill until set. With a homemade crust and a creamy filling this recipe may become your preferred way to serve pecan pie at home.

Like I mentioned in my pecan pie with bourbon recipe, I am very obsessed with pecans and love creating desserts with this delicious nut. From simple candied pecans that we snack on during movie night at home to my kids favorite pecan pie fudge that I pack in their lunch boxes for school, pecans show up often in my kitchen. Over the years I have created countless recipes using them, and if you enjoy pecans as much as I do, I invite you to search pecan on my blog to find more inspiration.

For this pecan cream pie with gingersnap crust recipe, you only need a short list of ingredients. The filling comes together with pecans, cream cheese, brown sugar, maple syrup, heavy whipping cream, and powdered sugar. The crust uses gingersnap cookies, butter, sugar, and cinnamon for a simple homemade base. With my easy directions I know you will impress family and friends, and I recommend serving this pie during the Christmas season or any time of the year because it really is that good!

Why you will love this recipe

• Quick prep and chill dessert: I make this pecan cream pie when I want a dessert that does not take over my day. I prep the crust and filling in under 30 minutes then let the fridge do the rest which makes it perfect for holidays or family dinners.
• Creamy and light texture: I love how the cream cheese and whipped cream come together into a fluffy filling that slices clean. The texture stays light and airy while still tasting rich from the maple syrup and brown sugar.
• Great for pecan lovers: I use plenty of chopped pecans so they show up in every slice. The nutty flavor pairs so well with the maple syrup and the cinnamon gingersnap crust.
• Perfect for sharing: I serve this pie at Christmas parties family dinners and potlucks because it is easy to transport and easy to slice. It sits nicely on a dessert table next to cookies treats and other holiday favorites.

What you will need

• Pecans and sweetness: I use finely chopped pecans with pure maple syrup and brown sugar to add nutty flavor and natural sweetness. Light or dark brown sugar both work well here.
• Creamy base and topping: Softened cream cheese pairs with powdered sugar and heavy whipping cream to create a smooth creamy filling that stays light and easy to spread.
• For the gingersnap crust: I use crushed gingersnap cookies mixed with granulated white sugar and ground cinnamon. Slightly cooled melted butter is stirred in to hold the crumbs together.

How to make

Preheat and make the crust: I preheat the oven to 350 degrees F, then add the gingersnap cookies to a food processor and pulse until fine crumbs form. I add the cinnamon and sugar, pulse to combine, then pour in the melted butter and mix until everything is combined.

Bake the crust: I pour the crumb mixture into a 9 inch pie plate and press it evenly over the bottom and up the sides using my fingers or the bottom of a measuring cup. I bake it for 5 minutes, then let it cool completely on a wire rack before adding the pecan cream pie filling.

Whip the cream: I combine the powdered sugar and heavy whipping cream in a small bowl, then use a hand mixer to beat it for a few minutes until stiff peaks form.

Make the cream cheese filling: I beat the brown sugar, cream cheese, and maple syrup together in a large bowl until smooth and creamy. I fold in the whipped cream until combined, then stir in 1 cup of the chopped pecans.

Add the filling and chill: I spread the pecan cream pie mixture evenly into the cooled crust, then sprinkle the remaining chopped pecans over the top. I cover the pie and chill it for at least 8 hours or overnight before serving.

Make extra whipped cream: I often whip a little extra cream so I can decorate the top of the pie before serving.

Expert tip

Let it chill fully

After making this pecan cream pie many times I always recommend letting both the crust and the filling chill fully before serving. I make sure the crust is completely cool before adding the filling and give the pie plenty of time in the fridge so the cream cheese sets firm. This extra chill time makes slicing much easier and lets the maple syrup and pecans blend together into a smooth creamy pie stay firm on the plate.

More tips to consider:

• I always use full fat cream cheese because it makes the filling smooth and creamy. Low fat cream cheese works if needed but the texture will be a little lighter.
• When I am short on time I use Cool Whip instead of making homemade whipped cream.
• A store bought graham crust or a ready made pecan crust also saves prep time and still works well.
• A refrigerated pie crust can be used if that is what you have on hand. I bake it first and let it cool completely before adding the filling.
• I always choose pure maple syrup and not pancake syrup. Pure maple syrup has a deeper flavor and makes a big difference in the final taste so I check the label to be sure it says pure.
• For a lighter option I sometimes swap the cream cheese for vanilla or plain Greek yogurt. The pie will still set but the filling will not be as rich or creamy.

Recipe variations and add-ins:

• Chocolate pecan boost: I mix 2 tablespoons cocoa powder into the cream cheese filling for a mild chocolate flavor. It pairs well with the pecans and keeps the pie rich but balanced.
• Maple bourbon note: I add 1 to 2 tablespoons bourbon to the filling to deepen the maple flavor. This works well for holiday gatherings!
• Pumpkin pecan blend: I stir in 1/2 cup pumpkin puree along with cinnamon and nutmeg for a seasonal flavor. The filling stays creamy with a soft pumpkin taste.
• Cookie crust swap: I use Oreo or vanilla wafer cookies in place of gingersnaps using the same butter amount. This changes the base while keeping the filling the same.
• Mini pie servings: I divide the crust and filling into small tart pans. These smaller portions are easy to serve and work well for parties.

Serving suggestions:

I love serving this pecan cream pie for Thanksgiving or Christmas when I want something different from a traditional pecan pie. It always surprises people and I often get asked for the recipe. I serve it alongside some pecan pie bars or my favorite pecan pie cheesecake so guests can choose between a creamy chilled pie and a baked dessert. This combination works well for holidays and keeps everything centered around classic pecan flavors.

For winter gatherings I like serving this pie with a warm pumpkin spice latte or my homemade eggnog. If I want to dress it up a bit more I drizzle caramel sauce over the top since caramel and pecans pair so naturally.

How to store leftovers:

• Store: I keep leftover pecan cream pie in an airtight container in the fridge where it stays fresh for 5 days.
• Freeze: To freeze the pie I wrap it tightly in plastic wrap and place it in a freezer bag. It can stay frozen for up to 3 months.
• Thaw: I thaw frozen slices in the fridge overnight so the texture stays smooth and creamy.

Frequently asked questions

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