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
  1. Preheat oven to 375°F.
  2. 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.
  3. 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.
  4. Bake for 50 minutes.
  5. Makes one pie.

Kitchen tools you'll need for Pumpkin Pecan Pie:
9-inch Pie Baker, Mixing Bowls, Whisk

Ready in: 1 Hr 30 Min

Recipe editor Patricia Mitchell