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Pumpkin Pecan Pie


pumpkin pecan pie recipe

Pumpkin Pecan Pie

Stephanie Gallagher
Can't decide whether to make pumpkin pie or pecan pie? With this pumpkin pecan pie, you don't have to! It's like two pies in one.

This pecan pie tastes best when it is served warm with a scoop of vanilla ice cream or whipped cream on top.

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Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes

Yield: 8 slices, pumpkin pecan pie


  • 1 9-inch deep-dish frozen pie crust
  • For the Pumpkin Layer:
  • 1 cup unsweetened pumpkin puree (not pumpkin pie mix)
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/2 tsp. cinnamon
  • 1/4 tsp. cloves
  • For Pecan Layer:
  • 2/3 cup light corn syrup
  • 1/2 cup granulated sugar
  • 2 large eggs at room temperature
  • 3 Tbsp. butter, melted
  • 1 cup pecan halves


  1. Preheat oven to 350 degrees F.

  2. Thaw pie crust according to package directions.

  3. Make the pumpkin layer: Beat the pumpkin puree, sugar, egg, cinnamon and cloves together. Spread into bottom of pie crust.

  4. Make the pecan pie layer: Beat corn syrup, sugar, eggs and melted butter together until smooth. Stir in pecans. Pour over pumpkin layer.

  5. Bake 50-55 minutes until the filling is set, and the pecans are golden brown.

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Classic Pumpkin Pie

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