Real Recipes From Real Home Cooks ®

pecan pumpkin pie

(1 rating)
review
Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

Oh yum! I am so glad I came across this recipe. Recently we had a Blue Bell Ice Cream flavor called Spiced Pumpkin Pecan & it was to die for. It was like pumpkin pie with pecan pie swirled into it. So when I came across this....I had to post it!

(1 rating)
yield 8 serving(s)
prep time 10 Min
cook time 55 Min

Ingredients For pecan pumpkin pie

  • pie pastry, single crust, prepared for 9" pie
  • 2 lg
    eggs
  • 1 - 15 oz. can
    pumpkin
  • 1/2 c
    maple syrup
  • 1/4 c
    sugar
  • 1/4 c
    heavy whipping cream
  • 1 tsp
    cinnamon, ground
  • 1/2 tsp
    nutmeg, ground
  • TOPPING:
  • 2 lg
    eggs, slightly beaten
  • 1 c
    pecans, chopped
  • 1/2 c
    sugar
  • 1/2 c
    maple syrup
  • whipped topping

How To Make pecan pumpkin pie

  • 1
    Line a 9" pie plate with pastry; trim & flute edges. In a large bowl, beat the eggs, pumpkin, syrup, sugar, cream, cinnamon & nutmeg until smooth; pour into pastry.
  • 2
    For the topping, in a large bowl, combine the eggs, pecans, sugar & syrup; spoon over top.
  • 3
    Bake at 425 degrees F. for 15 minutes. Reduce heat to 350 degrees F. Bake 40 - 45 minutes longer or until crust is golden brown & top of pie is set.
  • 4
    Cool on a wire rack for 1 hour. Refrigerate overnight or until set. Serve with whipped topping.
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