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Pecan Pumpkin Pie Recipe

A Pecan Pumpkin Pie in a pie pan, with one slice removed.

Settle the age-old debate of pecan vs. pumpkin with this heavenly pecan pumpkin pie recipe. If you’re lucky enough to have a pecan tree near your home, we recommend using fresh pecans for the top half of this pie. This is a perfect, low-stress dessert to have at Thanksgiving dinner. Everyone will be begging for this pecan pumpkin pie recipe!

3 eggs
1 c. pumpkin
1/3 c. sugar
1 tsp. pumpkin pie spice
2/3 c. corn syrup (dark syrup, optional)
1/2 c. sugar
3 Tbsp. melted butter
1/2 tsp. vanilla
1 c. pecan halves
1 unbaked 9″ pastry shell

1. Preheat oven to 350° F. Stir together 1 slightly beaten egg, pumpkin, sugar and pumpkin pie spice.

2. Put unbaked pastry shell in a 9″ pie or cake pan. Spread the pumpkin mixture over the bottom of pie shell.

3. Combine 2 beaten eggs, corn syrup, sugar, butter and vanilla. Stir in nuts. Spoon over pumpkin mixture. Bake at 350° F for 50 minutes or until filling is set.

Makes one 9″ pie.

Comments (3)


Recipe sounds wonderful, anxious to try it. Busy grandma of 11 and do not appreciate many unnecessary ads/emails.

recipe printed in crazy letters. UNREADABLE. DISAPPOINTED!!!

Charlotte Rees

9, sounds so delicious would like to try the recipe like to have it to keep

Hattie Currie

Wonderful I will be making the pumpkin pecan pie

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Published on Aug 26 2015

Last Updated on Nov 01 2018

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