Libby's® Pumpkin Pecan Pie Recipe -
Libby's(R) Pumpkin Pecan Pie Recipe

Libby's® Pumpkin Pecan Pie

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

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Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    1 hr 10 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 23, 2005

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 spoon the pecan layer onto the top. Also, I find that the pecan layer mixes better with the butter melted.

Most Helpful Critical Review
Dec 21, 2006

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 make this.


24 Ratings

Sep 25, 2007

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 what? I don't figure my particular pie will be featured in a food layout. Next time I'll cut the amount of sugar and/or corn syrup. And if the "pumpkin" flavor seems overwhelming to some, just cut down on the spices.

Nov 25, 2002

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

Oct 19, 2007

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.

Nov 18, 2002

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 than they remembered. Thanks for the great recipe!

May 08, 2003

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.

Jan 14, 2004

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 pumpkin, this is a great pie. For pecan-lovers like myself, stick to the traditional.


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  • Calories
  • 446 kcal
  • 22%
  • Carbohydrates
  • 57.7 g
  • 19%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 23.6 g
  • 36%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 223 mg
  • 9%

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

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