Pumpkin Pecan Pie Recipe

| October 7, 2011 | 1 Comment
pumpkin pie

Finished pie – I have since adapted the recipe to cook the pumpkin for 10 minutes first prior to adding the pecans, so they will not burn along the edges.

Nothing I love more than a Pumpkin Pie in the Fall, but my family likes Pecan Pie as well.  Why not have two of the best desserts in one?


3 eggs
1 cup canned pumpkin
1 cup sugar
1/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/2 cup light corn syrup
2 tablespoons of melted butter
1 tsp vanilla extract
1 cup coarsely chopped pecans
Dash of salt
1 prepared, frozen pie crust



pecan pie

Pecan mixture added to pumpkin prior to baking

Preheat oven to 350 degrees
Combine 1 egg, 1/2 cup sugar, cinnamon, ginger, cloves and salt.  Gently stir.  When mixed, spread in pie crust.
Put in the over for 10 minutes.
In the meantime, beat the 2 other eggs, then add corn syrup, 2/3 cup sugar, the melted butter and vanilla and mix well.
Stir in the pecans.
Carefully spoon over the pumpkin mixture.

Bake for 50 to 60 minutes.  Let cool before serving.

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