Pecan-Pumpkin Pie

joann boyer


If pumpkin pie is not sweet enough and Pecan pie is too sweet, try a combo of both for a pie that is just right!


☆☆☆☆☆ 0 votes

20 Min
1 Hr


  • 1/2 c
    light brown sugar
  • 1 Tbsp
    all purpose flour
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
  • 1/2 tsp
  • 1/2 tsp
  • 1 pinch
  • 1 16 oz can(s)
    pumpkin puree
  • 2
  • 1 c
    evaporated milk
  • 2 tsp
    vanilla extract
  • 9 inch
    deep dish pie shell
  • 1/4 c
    light brown sugar
  • 1/4 c
    softened butter
  • 1 c
    finely chopped pecans

How to Make Pecan-Pumpkin Pie


  1. Mix 1/2 cup sugar, flour, cinnamon, salt, ginger, nutmeg, and cloves in a large bowl.
  2. Add pumpkin puree, eggs, evaporated milk, and vanilla and stir well.
  3. Pour into pie she'll and bake at 425 degrees for 15 minutes.
  4. Then bake at 350 degrees for 10 more minutes.
  5. While that is cooking prepare the pecan topping by putting 1/4 cup light brown sugar, pecans, and butter in the microwave for 30 seconds to melt butter. Stir well.
  6. Take pie out of oven after the 10 minutes and add pecan topping by spooning topping to top of pie and spread out with spoon.
  7. Continue baking for 30 to 35 minutes. Pie is done when inserted knife comes out clean.

Printable Recipe Card

About Pecan-Pumpkin Pie

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American

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