Libby's® Pumpkin Pecan Pie

Libby's® Pumpkin Pecan Pie

"Try this Pumpkin Pecan Pie at the holidays; it's sure to satisfy the sweet-lovers in your family."
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Ingredients

1 h 10 m servings 446 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 57.7g
  • 19%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

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.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. PREHEAT oven to 350 degrees F.
  2. COMBINE pumpkin, sugar, egg and pumpkin pie spice in medium bowl; stir well. Spread over bottom of pie shell.
  3. COMBINE corn syrup, sugar, eggs, butter and vanilla extract in same bowl; stir in nuts. Spoon over pumpkin layer.
  4. BAKE for 50 minutes or until knife inserted in center comes out clean. Cool on wire rack.

Reviews

Read all reviews 16
  1. 24 Ratings

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Most helpful positive review

Great way to combine 2 pies into one. For those who had trouble with the layers combining, be sure to carefully smooth the top of the pumpkin layer in the bottom of the pie crust and GENTLY spo...

Most helpful critical review

It was just alright. It did form 2 separate layers, but the pecan filling kind of seeped into the pumpkin, making it very sweet and lost the smooth texture. Not worth skipping 2 separate pies to...

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Great way to combine 2 pies into one. For those who had trouble with the layers combining, be sure to carefully smooth the top of the pumpkin layer in the bottom of the pie crust and GENTLY spo...

Very good! I'm eating it (still warm) now. Prior to making it, I read the reviews and was a little concerned about the "layering" thing, but it turned out beautifully. Even if it hadn't, so wh...

This recipe was wonderful. I had many ask for the recipe. I'm sure I will be making it again.

I made this for my husband last year and he simply loved it! I substituted honey for the corn syrup and it still came out great.

A friend told me that her husband used to eat this kind of pie in Louisiana, and they could never find the recipe for it here in Texas. However, you saved the day! They said that it was better t...

This was just okay. There wasn't a separation between the two layers like I thought there would be. Maybe I did something wrong. Probably wouldn't make again.

This turned out just like the picture--two layers. I used 2 cups of pecans with a 10 inch pie plate. Even with the additional nuts, the pumpkin overpowered the pecan flavor. If you prefer pumpki...

This is the best pie I've ever had! It's better than pecan, and it's better than just plain pumpkin. It's not so terribly sweet, like pecan pie, it's just right. The only thing I did differently...

I made this pie this past weekend for my boyfriend who loves pecan pie..well I saw this recipe and decided to make it...he loved it! He cannot decide which one he likes better..but he sure was m...

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