Amazing Pumpkin Pecan Pie Recipe perfect for the holidays! This recipe combines two favorites in one! Pumpkin Pie and Pecan Pie in one delicious pie!
Pumpkin Pecan Pie
Have you ever had a recipe haunt you? Ok maybe not haunt you but keep coming up in conversations over and over. That is what has happened the past few weeks with this Pumpkin Pecan Pie Recipe!
First, a good friend mentioned how he had a Pumpkin Pecan Pie and it was the most amazing pie he had ever had in his life.
Then John's Mom comes over and it becomes a conversation for a while. And finally this week I open up Sunset magazine for November and there is a Pecan Pumpkin Pie Recipe in there. It seems that the world was pushing me to make this pie so here it is...
I hope you all enjoy it and it becomes a topic of conversation for you. 🙂
- 9-inch pie crust
- Pumpkin Puree
- Granulated sugar
- Large eggs
- Pumpkin pie spice
- Light corn syrup
- Melted Butter
- Vanilla extract
- Pecan halves
I served this pie with Pumpkin Pie Spice Whipped Cream and it was great. You could also serve it with a delicious scoop of Vanilla Bean Ice Cream...Hello YUM!
Having a great pie server helps to easily remove this pie from the pan.
Deep Dish Pie Pans work great for this recipe so you have enough room for both the pumpkin and pecan layers.
Don't forget to preheat oven so you get a great even temperature bake.
Great Dessert Recipes
Pumpkin Pecan Pie Recipe
- 1 unbaked 9 inch deep dish pie shell
- 1 cup Pumpkin
- ⅓ cup granulated sugar
- 1 large egg
- 1 tsp pumpkin pie spice
- Pre-heat oven to 350 degrees
- Combine pumpkin, sugar, egg and pumpkin pie spice in a bowl, stir welll
- Spread over the bottom of pie shell
- Combine corn syrup, sugar, eggs, butter and vanilla in a bowl, stir in pecans
- Spoon over pumpkin layer
- Bake for 50 minutes until knife comes out clean
Recipe originally shared on November 7, 2013. Updated September 2020