Recipe by MARBALET
"Not as sweet as just a pecan pie, this combination pie is an excellent dessert for your holiday meals and special occasions."
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1 (9 inch)
light brown sugar, packed
light corn syrup
packed light brown sugar
unsalted butter, melted
1 1/2 teaspoons
1 1/3 cups
Wow! This was THE BEST pumpkin pecan pie recipe I've ever tried. Even my mother (who considers herself quite the pie connoisseur) thought it was the best and had to have the recipe. Thanks for sharing it!
This was an average pumpkin pecan pie. Not as sweet as the recipe states. I would have not added the lemon juice & rind because thats all I tasted, even though it was a small amount. The pie will be filled to the top, but cooks down so dont worry about it rising past the crust.
My husband always request a pecan pie for Thanksgiving, but my favorite has always been pumpkin pie. It was great to make a recipe that combined the two. It was very easy and delicious!
I've tried several recipes for pecan pumpkin pie but this is the best and easiest to make, everyone will be asking for you to make it again!
Everyone raved about this pie during Thanksgiving and I now need to make it again for Christmas. So easy and so delicious!
This looks really good. I didn't have or want to use eggs so I used eggbeaters instead. No sour creme so I used peach yogart...all I could find. It is very tasty and like the advertisement said not as overpowering as a regular pecan pie. Kind of light and fluffy. I'd make it again but only if my cholesterol levels go down and I can use real eggs.
This pie was excellent! Made it for Christmas and it disapeared quick. Next time I'll bake 2. Thanks for sharing this recipe.
I tried this pie out in preparation of Thanksgiving... Used my work collegues as guinea pigs if you will. I first must say that the flavors were definitely there. It was soft, smooth, chewy and crunchy.. My complaint is this. Pumpkin to me seems like it should have been more firm. I even pre baked the first layer 10 minutes (trying to get it distinct) and it was still very soft. And with the temperature, my crust was toast. Totally crunchy black. I set my timer and backed off the oven and the timer went off before I made it to 350... I'm an ammateur baker... well.. beginner is more like it, so I don't know how to fix the firmness, the distinction or the blackening of the crust, but I'm probably not going to be showing off this particular pie for dinner anymore.
* Percent Daily Values are based on a 2,000 calorie diet.
Pecan Pumpkin Pie III
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 233
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