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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
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