Pumpkin Pecan Pie Recipe – A cross between our two favorite pies Pumpkin Pecan Pie has become a family favorite and a must make for our Thanksgiving and Christmas dessert table.
Pumpkin pie and pecan pie are two of the most common desserts served during the holidays. So why not combine the two and make the best pie ever!!
The pumpkin pie filling is smooth and creamy with a crunchy & delicious pecan topping. The pumpkin filling has notes of what you love about a pecan pie pie.
The dark corn syrup makes all the difference in making this a pumpkin pecan pie. This pie comes together really quickly.
First you can either make your own pie shell or buy one. Just do not pre-bake the crust. Then make the pumpkin pecan pie filling by mixing together the brown sugar, salt, cinnamon, pumpkin, 3 eggs lightly beaten, dark corn syrup, and vanilla extract together in a large mixing bowl until combined well. Pour into the pastry pie shell. Sprinkle with chopped pecans.
Place chopped pecans around the outer edge of filling. Bake at 425-degrees F for 15 minutes then reduce oven temperature to 350-degrees F. Continue baking for 25 minutes more or until a knife inserted in the center comes out clean.
I’m pretty sure if your family likes pumpkin pie and pecan pie they will love this pie!
Cool and serve with fresh whipped cream if desired. Make this Pumpkin Pecan Pie for your family and friends today!
Pumpkin Pecan Pie
Pumpkin Pecan Pie - A cross between our two favorite pies Pumpkin Pecan Pie has become a Thanksgiving and Christmas favorite.
- 3/4 cup dark brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup canned or cooked pumpkin
- 3 eggs lightly beaten
- 1/2 cup dark corn syrup
- 1 tsp vanilla extract
- 1 9 (inch) unbaked pastry shell
- 3/4 cup coarsely chopped pecans
- 20 pecan halves
- whipped cream
In a large mixing bowl, combine brown sugar, cinnamon and salt. Add pumpkin, eggs, corn syrup and vanilla; beat well. Pour into the pastry shell. Sprinkle with chopped pecans. Place pecan halves around the outer edge of filling. Bake at 425 degrees F for 15 minutes. Reduce the heat to 350 degrees F and then bake 25 more minutes or until a knife inserted near the center comes out clean. Cool. Serve with whipped cream if desired.