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


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pie crust shell
1 (15 oz) can(s)
pumkin puree
1 c
brown sugar, lightly packed
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


  • 1Preheat 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.
  • 2In 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.
  • 3In 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.
  • 4Reduce 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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