Classic Pumpkin Pecan Pie

Classic Pumpkin Pecan Pie
Classic Pumpkin Pecan Pie. Diana Rattray
    80 min
Ratings (11)

Put a pumpkin pie together with a pecan pie, and you get the best of both worlds -- and it tastes as good as it looks!

The pumpkin layer is topped with a classic pecan pie layer and baked to perfection in a homemade or ready-made pie shell. I included instructions for a basic food processor pie pastry below the recipe instructions.

What You'll Need

  • 3 large eggs, divided
  • 1 cup canned solid pack pumpkin
  • 1 cup sugar, divided
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • dash salt
  • 2/3 cup light or dark corn syrup
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla
  • 1 cup coarsely chopped pecans
  • 1 prepared deep dish pie crust (see a simple food processor pie crust recipe below)

How to Make It

Preheat oven to 350° F (180° C/Gas 4).

If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet to bake.

In a small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, cloves, and salt. Spread in pie crust.

In a medium bowl, beat remaining two eggs slightly. Stir in the corn syrup and remaining 2/3 cup sugar, the butter, and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture.

Bake the pie for 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack.

Quick Food Processor Pie Crust

In a food processor pulse 1 1/2 cups of all-purpose flour with 1/2 teaspoon of salt and 1 to 2 teaspoons of sugar. Cut a stick of chilled butter into several small pieces and scatter them over the flour mixture. Pulse 5 or 6 times, or until it resembles crumbs, with some pea-size pieces of butter still visible. Add 3 to 5 tablespoons of ice water in a stream while the machine is running, just until the dough begins to form coarse crumbs. Turn it out onto a floured surface and squeeze it until it holds together. Moisten your hands if necessary, but don't knead the dough or overwork it. Shape the dough into a flattened disk and wrap in plastic wrap. Refrigerate the dough for 30 minutes. Roll the chilled dough out on a floured surface to an 11- or 12-inch circle and line the pie plate. Flute the edge as desired.

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See Also

Pie Pastry Basics

50 Pumpkin Recipes