Pumpkin Pecan Pie

  • Yield 6 to 8 servings

I received this recipe from my Aunt Gwen. She's a fantastic cook. This is an excellent pie to serve at Thanksgiving - the flavors complement each other beautifully.


Pumpkin Filling
1 egg, slightly beaten
1 cup canned solid pumpkin
1/3 cup sugar
1 tablespoon heavy cream, half-and-half, or whole milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 unbaked 9-inch pie crust
Pecan Filling
2 eggs, slightly beaten
2/3 cup light corn syrup
1/2 cup sugar
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 cup chopped pecans


  1. Preheat the oven to 375 degrees F.
  2. To prepare the pumpkin filling, combine the egg, pumpkin, sugar, cream, and spices in a medium bowl; mix well. Pour into the bottom of the pie crust.
  3. To prepare the pecan filling, combine the eggs, corn syrup, sugar, butter, and vanilla in a bowl; mix well. Stir in the pecans and carefully pour over the pumpkin filling.
  4. Bake for 10 minutes; reduce the heat to 350 degrees F. Bake for 50 minutes, or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Cover with plastic wrap and refrigerate until serving time.

—Debi Hendrix, Ardmore, OK



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