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Pumpkin Pecan Pie

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.

Course Pie
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Author Rob


  • 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


  1. In a large mixing bowl, combine brown sugar, cinnamon and salt. Add pumpkin, eggs, corn syrup and vanilla; beat well.

  2. Pour into the pastry shell. Sprinkle with chopped pecans. Place pecan halves around the outer edge of filling.

  3. 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.

  4. Cool. Serve with whipped cream if desired.