Pumpkin Pecan Pie I Recipe - Allrecipes.com
Pumpkin Pecan Pie I Recipe

Pumpkin Pecan Pie I

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"Here's a combination of holiday favorites!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings


  1. Stir together one egg, pumpkin, 1/3 cup sugar and spice. Spread over bottom of pie shell.
  2. Combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla. Stir in nuts. Spoon over pumpkin mixture.
  3. Bake at 350 degrees F (175 degrees C) for 50 minutes until filling is set.
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Reviews More Reviews

Most Helpful Positive Review
Oct 15, 2008

Really easy recipe and delicious. I baked the pumpkin layer for a few minutes first and cooled it a bit so that the layers would be more distinct.

Most Helpful Critical Review
Nov 12, 2010

This was my first pumpkin/pecan pie and it was good, but could have been better. There wasn't enough pumpkin taste and I doubled the pumpkin pie spice amount. Next time I will use a great pumpkin pie recipe cut in half and mix it with a great pecan pie recipe cut in half.


24 Ratings

Nov 19, 2007

Delicious. The pumpkin helps the pecan pie set up nicely, so it's not runny. Simple to make. Highly recommended. No alterations needed.

Oct 12, 2010

Very very good, I also baked the pumkin layer for about 5-10 minutes to let it set slightly and it turned out great, both layers were very distinct and it looked wonderful and tasted better!

Dec 08, 2009

Recipe should state that mixture requires a deep dish pie crust. What fit in the pan was great but I missed the extra pecan filling I had to discard. Rave reviews by family!

Nov 22, 2010

This was SOOO GOOD! I followed others comments and made in a deep dish, double to pie spice and added a few extra pecans just because I love them. Thanks for a great recipe!

Dec 23, 2009

This was very good. Add a lot more pumpkin pie spice if you want the pumpkin flavor to come through. Also, this was much better after being in the fridge completely chilled.

Nov 24, 2011

I had never baked a pie all by myself before i made this one. I did of course use frozen pie crusts ITS OK PEOPLE even top chefs swear by it. This pie came out wonderfully I actually found the recipe on verybestbaking.com but they wouldn't let me post a review, It wil be this thanksgiving desert from me. I tried it before it was completely cooled, bad on my part, every good cook must try their food before serving. Don't give your guests something that you wouldn't eat yourself. If this recipe doesn't come out right for you, then you must have done something wrong, probably could use a few more pecans, just because they are delicious, but its great as it is.


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  • Calories
  • 437 kcal
  • 22%
  • Carbohydrates
  • 55.4 g
  • 18%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 23.5 g
  • 36%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 248 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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