More Recipes Like Pecan Pumpkin Pie II

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Pumpkin Pecan Pie III

Submitted by: Jan Bittner

This pie 's pumpkin filling is made with pumpkin puree, dark corn syrup, sugar, and cinnamon. After it 's poured into a prepared crust, it 's topped with pecans.

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The filling is a simple pumpkin puree, with small amounts of sour cream, brown sugar, cinnamon, nutmeg and egg stirred in. For the top layer, pecans are smothered in corn syrup, brown sugar, eggs, butter, vanilla, lemon juice and grated rind.

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Pumpkin Pecan Pie I

Submitted by: Carla

Here's a combination of holiday favorites!

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Pecan Pumpkin Pie I

Submitted by: Sheila J Grieshaber

How can this pie miss with scrumptious ingredients like grated orange rind, pumpkin puree, sweetened condensed milk, whole pecans, brown sugar and oodles of spices? The pumpkin filling is whipped up, poured into a prepared crust, and in the last minutes of baking, a yummy pecan streusel is sprinkled over the top.

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Pumpkin Pecan Pie II

Submitted by: Carla

Pumpkin puree is stirred up with brown sugar, cinnamon, eggs, corn syrup and a bit of vanilla, and then it 's poured into a prepared crust. Chopped pecans are sprinkled over the top, and then the pie is popped into the oven to bake and set. Serve cool with great dollops of whipped cream.

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Honey Pecan Pumpkin Pie

Submitted by: Sherrie

Pecans and honey make for a delicious and memorable pumpkin pie!

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Pumpkin Pecan Pie

Submitted by: Linda Frew
Provided by: Taste of Home

Whenever we have family gatherings during the holidays, this is one of the favorite desserts. It's a nice variation on traditional pumpkin pie.

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Mom's Pumpkin Pie

Submitted by: Jim Wright

Pumpkin puree is blended with white and brown sugars, milk, cream, and pinches of cinnamon, nutmeg, ginger, and cloves. Altogether, they make a rich and sensational pumpkin pie filling that bakes up perfectly for the holidays.

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Milk Chocolate Pecan Pie

Submitted by: Corwynn Darkholme

A sweet, butter and egg mixture is combined with lots of pecans and milk chocolate pieces, spooned into a prepared pie crust and baked. The chocolate melts, the pecans get gooey, and the crust turns golden brown.

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Pumpkin Pie II

Submitted by: deb dennis

For this delicious version of the classic, milk is stirred into the pumpkin puree, so that it 's a bit lighter than others. And if you want to make it with low-fat milk, that would work, too. This recipe makes enough filling for two 9-inch pies.

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