Pumpkin Pecan Pie

Pumpkin Pecan Pie Recipe

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Kelly Lollman


Two favorite flavors, rolled into one! This is very rich, so small slices are recommended.


★★★★★ 1 vote

35 Min
55 Min


  • 1
    pie crust shell
  • 1 (15 oz) can(s)
    pumkin puree
  • 1 c
    brown sugar, lightly packed
  • 3
  • 2 oz
    cream cheese, room temperature
  • 1 tsp
    pumpkin pie spices
  • 1 tsp
    vanilla extract
  • 1/2 c
    dark corn syrup
  • 3 Tbsp
    butter, melted
  • 3/4 c
    pecans, chopped
  • 1 c
    pecan halves

How to Make Pumpkin Pecan Pie


  1. Preheat the oven to 425 degrees F. Place a jellyroll pan in the oven on the lowest rack. Lightly grease (or use cooking spray) a 9" pie pan. Prepare the pie crust.
  2. In a medium sized bowl, blend the pumpkin puree, 1/2 cup of brown sugar, 1 egg, cream cheese, pie spices and 1/2 tsp vanilla extract with a mixer on medium speed. Pour the filling mixture into the prepared pie crust.
  3. In a separate bowl whisk together the corn syrup, butter and the remaining brown sugar, 2 eggs and 1/2 tsp vanilla extract. Stir in 3/4 cup chopped pecans. Spoon this mixture over the pumpkin filling. Arrange the pecan halves over the top. Bake on the hot jellyroll pan for 15 min.
  4. Reduce the heat to 350 degrees F and bake for an additional 35-40 min or until the center is set up. Cool on a wire rack.

Printable Recipe Card

About Pumpkin Pecan Pie

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

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