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Pumpkin Pecan Pie

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

Rating: This weblink has been rated 3 times with an average star rating of 4.7 Read Reviews (2)

Rate/Review | 202 people have saved this

Prep Time:
10 Min
Cook Time:
40 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 3/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup canned or cooked pumpkin
  • 3 eggs, lightly beaten
  • 1/2 cup dark corn syrup
  • 1 teaspoon vanilla extract
  • 1 (9 inch) unbaked pastry shell
  • 3/4 cup coarsely chopped pecans
  • 20 pecan halves
  • Whipped cream

Directions

  1. In a large mixing bowl, combine brown sugar, cinnamon and salt. Add pumpkin, eggs, corn syrup and vanilla; beat well. Pour into the pastry shell. Sprinkle with chopped pecans. Place pecan halves around the outer edge of filling. Bake at 425 degrees F for 15 minutes. Reduce the heat to 350 degrees F; bake 25 more minutes or until a knife inserted near the center comes out clean. Cool. Serve with whipped cream if desired.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2009 by steph04 
This makes holidays so much easier! I love Pumpkin pie, my husband loves pecan pie, we decided... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 21, 2009 by tasha 
Tried this today. A little different from traditional pecan pie, but the pumpkin adds a nice... MORE

 
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