Pecan Pumpkin Pie II

Pecan Pumpkin Pie II

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"This is a great way to combine two holiday favorites."
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servings 235 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 287 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a medium bowl, mix sugar, salt, cinnamon, nutmeg, cloves, and ginger. Add pumpkin, then blend in milk.
  3. In a separate bowl, beat the 2 whole eggs and separated egg yolk until light. Stir into pumpkin mixture. Beat the remaining egg white until soft peaks form, then fold into pumpkin mixture.
  4. Sprinkle 1/2 of the pecans onto the unbaked pie shell. Pour pumpkin mixture over these, then sprinkle remaining pecans on top. Bake in preheated oven for 15 minutes, then reduce heat to 400 degrees F (200 degrees C). Bake 20 more minutes, or until a knife inserted in center comes out clean. The filling will be slightly puffed, but will fall evenly upon cooling.


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This was amazing!! Made for Thanksgiving and everyone loved it. I did make my own crust but didn't change anything and it turned out great.

Not too sweet, great flavor, our whole family loved it! Thanks for the great recipe!

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