Print Recipe

Pumpkin Pecan Pie

This is an excellent pie. The layers remain separate and distinct, and the flavors compliment each other beautifully. It's sure to be a hit on your holiday table.
  • Unbaked 9-inch pie shell
  • 1 large egg, slightly beaten
  • 1 cup pumpkin purée (fresh cooked or canned)
  • 1/3 cup sugar
  • 1 tablespoon heavy cream, half-and-half or whole milk
  • 1/2 teaspoon cinnamon, rounded
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 2 large eggs, slightly beaten
  • 2/3 cup light corn syrup (Karo)
  • 1/2 cup sugar
  • 3 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 cup chopped pecans
Preheat oven to 375°F.

For the pumpkin layer, combine 1 egg, pumpkin, 1/3 cup sugar, cream, cinnamon, nutmeg and ginger. Spread gently over bottom of unbaked pie shell.

For the pecan layer, combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla. Stir in pecans. Gently spoon mixture over pumpkin layer in pie shell.

Bake for 50 minutes. Makes one pie.

Prep time: 8 Min; Cook time: 50-55 Minutes; Total time: 58 minutes

Recipe editor

This recipe appeared in our article Puns and Pumpkins.
Kitchen tools you'll need: 9-inch Pie Baker, Mixing Bowls, Whisk
Pie Recipes
Online Since 1997

Stay Connected
Follow us on Twitter
Our Facebook Fan Page
TexasCooking on Flickr

Message Boards
Recipe Exchange, Chat

Follow Me on Pinterest
Recipes Alphabetical

Holiday Recipes

Texas Wines & Wineries

Texas Restaurants

Order your
special groceries here!

Website: Texana
Our website devoted to Texas books, travel, people & culture

Save on Your
Favorite Coffee

Coffee For Less
5% off Coupon Code: CFLESS

Copyright , Mesquite Management, Inc. All rights reserved.