Pecan Pumpkin Pie III Recipe -
Pecan Pumpkin Pie III Recipe

Pecan Pumpkin Pie III

Recipe by  

"Not as sweet as just a pecan pie, this combination pie is an excellent dessert for your holiday meals and special occasions."

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings


  1. Place rack in upper third of oven. Preheat oven to 425 degrees F (220 degrees C).
  2. To Make Pumpkin Layer: In a medium bowl combine pumpkin puree, 2 tablespoons brown sugar, 1 egg, sour cream, cinnamon, and nutmeg. Stir until thoroughly combined. Spread mixture into pie shell.
  3. To Make Pecan Layer: In a medium bowl, combine corn syrup, 1/2 cup brown sugar, 3 eggs, butter, vanilla, lemon rind, lemon juice, and salt. Mix well, then stir in pecans. Carefully spoon mixture over pumpkin layer.
  4. Bake in preheated oven for 20 minutes, then reduce heat to 350 degrees F (175 degrees C). Bake an additional 20 to 30 minutes. The filling will puff slightly, but the center will not be completely set. Allow to set for at least an hour before serving. Serve warm or at room temperature.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 15, 2003

Wow! This was THE BEST pumpkin pecan pie recipe I've ever tried. Even my mother (who considers herself quite the pie connoisseur) thought it was the best and had to have the recipe. Thanks for sharing it!

Most Helpful Critical Review
Dec 01, 2003

This was an average pumpkin pecan pie. Not as sweet as the recipe states. I would have not added the lemon juice & rind because thats all I tasted, even though it was a small amount. The pie will be filled to the top, but cooks down so dont worry about it rising past the crust.


13 Ratings

Jan 07, 2005

My husband always request a pecan pie for Thanksgiving, but my favorite has always been pumpkin pie. It was great to make a recipe that combined the two. It was very easy and delicious!

Jul 20, 2008

I've tried several recipes for pecan pumpkin pie but this is the best and easiest to make, everyone will be asking for you to make it again!

Dec 12, 2006

Everyone raved about this pie during Thanksgiving and I now need to make it again for Christmas. So easy and so delicious!

Dec 28, 2005

This looks really good. I didn't have or want to use eggs so I used eggbeaters instead. No sour creme so I used peach yogart...all I could find. It is very tasty and like the advertisement said not as overpowering as a regular pecan pie. Kind of light and fluffy. I'd make it again but only if my cholesterol levels go down and I can use real eggs.

Jan 01, 2005

This pie was excellent! Made it for Christmas and it disapeared quick. Next time I'll bake 2. Thanks for sharing this recipe.

Nov 23, 2009

I tried this pie out in preparation of Thanksgiving... Used my work collegues as guinea pigs if you will. I first must say that the flavors were definitely there. It was soft, smooth, chewy and crunchy.. My complaint is this. Pumpkin to me seems like it should have been more firm. I even pre baked the first layer 10 minutes (trying to get it distinct) and it was still very soft. And with the temperature, my crust was toast. Totally crunchy black. I set my timer and backed off the oven and the timer went off before I made it to 350... I'm an ammateur baker... well.. beginner is more like it, so I don't know how to fix the firmness, the distinction or the blackening of the crust, but I'm probably not going to be showing off this particular pie for dinner anymore.


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  • Calories
  • 452 kcal
  • 23%
  • Carbohydrates
  • 53.3 g
  • 17%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 25.9 g
  • 40%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 292 mg
  • 12%

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

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