"This is the perfect Thanksgiving Day dessert! This recipe gives you the best of both words, pecan pie and pumpkin pie in one. It's delicious, rich, and mouthwatering! It will look like you spent hours, but it's really very easy to make. You'll definitely receive compliments and repeated requests for this dish." — LISACAS1
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1 (15 ounce) can
1 (9 inch)
prepared pie shell
packed light brown sugar
First off, I HATE pumpkin pie, I hate it so much you'd think I was allergic. I can not recall any holiday where I've subjected myself to consuming this gooey orange colored mass of spices. However, my family LOVES pumpkin pie, and since I play chef every Thanksgiving...I thought I'd give this recipe a trial run before the eating extravaganza comes around this year. I had to taste test of course...what a tasty crunchy explosion of fall flavor! Not only was it simple to put together, but it was terribly yummy. I'm looking forward to unveiling this pumpkin-pie treasure this coming holiday season... I may even pair it with some Jeni's "Maker's Mark/Buttered Pecan" icecream to make for a decadant pie ala mode.
My sister and I weren't too crazy about this pie. The crust came out sort of soggy, and the pumpkin filling was almost a custard/pudding consistency - which I wasn't expecting. The topping was good, but I didn't like the taste of the pumpkin filling. I wouldn't make it again.
I'm the submitter of this recipe and would like to add a change... I suggest you change the first 1/2 of the cook time to 30 minutes and keep the 2nd 1/2 at 20 minutes to be sure the pumpkin is cooked throughly. Thanks!
Finally a pumpkin pie without condensed milk and artifical ingredients! This pie makes you wonder why anyone would ever choose a different recipe. My only caution would be to watch the pecans closely as they can burn before you know it. Also, after making this recipe several times know, I find that my oven needs another 20 minutes or so. If you know your oven takes longed I would wait to add the pecans for 30 minutes. Also good with a walnut and pecan mix on top.
Not only was this pie easy to make, but came out of the oven looking beautiful and tasting fabulous. I made this for Thanksgiving this year, and everyone loved it. The crunchy pecan topping on the pumpkin was just delicious! A nice change from plain pumpkin pie. The only thing I did was adjust the spices--I doubled them, and also added about half a teaspoon of cinnamon to the topping. I'm going to make this pie again very soon, since there weren't any leftovers for me to bring home.
I made this pie for my husband, who is a very picky eater, and he loved it! It was really simple to make, but it tastes like something that would take a very long time. I definitely recommend it to everyone!
DELICIOUS!!! What a great variation from the traditional pumpkin pie. The perfect blend of two great holiday pie flavors. Thanks for sharing.
Very easy to make..gotta admit, i am really not a big pumkin pie fan, but everyone else seems to be, so this looked like a pretty good recipe to try. YUMMMYYYY! Definately will make this again....I did have to cook mine about 10 more minutes than the recipe called for though...could be because I made mine in a stone pie plate.
* Percent Daily Values are based on a 2,000 calorie diet.
Caramel-Pecan Pumpkin Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 231
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