You are here: Home » Recipes » Pumpkin-Pecan Pie Pumpkin-Pecan Pie Recipe by David BonomKitchen Tested Yield 10 servings Prep 15 minutes Cook 75 minutes Can decide between Pumpkin Pie and Pecan Pie? Have both in these beautiful combination of the two. Mark Boughton/styling: Teresa Blackburn PrintEmail Ingredients 1 -- recipe Cornmeal Butter CrustPumpkin filling:1 1/4 cups solid pack pumpkin1/3 cup sugar1 -- egg2 tablespoons half-and-half2 teaspoons vanilla extract3/4 teaspoon pumpkin pie spice1/4 teaspoon saltPecan filling:3/4 cup light corn syrup2/3 cup sugar2 -- eggs2 teaspoons vanilla extract1/4 teaspoon salt1 1/2 cups pecan halves Instructions Preheat the oven to 350F. To prepare the pumpkin filling, combine pumpkin, sugar, egg, half-and-half, vanilla extract, pumpkin pie spice and salt in a bowl. Whisk until smooth. To prepare the pecan filling, combine corn syrup, sugar, eggs, vanilla extract and salt in a bowl; whisk well. Stir in pecans. Pour pumpkin filling into bottom of Cornmeal Butter Crust. Gently spoon pecan filling over pumpkin. Bake on a baking sheet 65 to 70 minutes, until the tip of a knife inserted into the center comes out clean. Transfer to a wire rack and let cool 1 hour. Chill at least 3 hours before serving. Recipe by David Bonom.