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Pecan Pumpkin Pie Recipe
Pecan Pumpkin Pie Recipe photo by Taste of Home

Pecan Pumpkin Pie Recipe

Publisher Photo
A rich, crispy pecan topping and maple syrup lend a mouthwatering twist to creamy pumpkin pie. —Deborah Whitley, Nashville, Tennessee
TOTAL TIME: Prep: 10 min. Bake: 55 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 55 min. + chilling
MAKES: 8 servings

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 2 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/2 cup maple syrup
  • 1/4 cup sugar
  • 1/4 cup heavy whipping cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • TOPPING:
  • 2 eggs, lightly beaten
  • 1 cup chopped pecans
  • 1/2 cup sugar
  • 1/2 cup maple syrup
  • Whipped topping, optional

Nutritional Facts

1 piece (calculated without whipped topping) equals 481 calories, 23 g fat (6 g saturated fat), 121 mg cholesterol, 144 mg sodium, 65 g carbohydrate, 4 g fiber, 7 g protein.

Directions

  1. Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, beat the eggs, pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth; pour into pastry.
  2. For the topping, in a large bowl, combine the eggs, pecans, sugar and syrup; spoon over top.
  3. Bake at 425° for 15 minutes. Reduce heat to 350°. Bake 40-45 minutes longer or until crust is golden brown and top of pie is set.
  4. Cool on a wire rack for 1 hour. Refrigerate overnight. Serve with whipped topping if desired. Yield: 8 servings.
Originally published as Pecan Pumpkin Pie in Simple & Delicious November/December 2009, p50

Nutritional Facts

1 piece (calculated without whipped topping) equals 481 calories, 23 g fat (6 g saturated fat), 121 mg cholesterol, 144 mg sodium, 65 g carbohydrate, 4 g fiber, 7 g protein.

Reviews for Pecan Pumpkin Pie

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (6)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 11, 2014

"My favorite pie! Made my first the year I got my first deep dish 10" pie plates. They needed two recipes to fill pumpkin and pecan but a lot was left over from each doubled recipe. Not having time or pans to fit all of what was left except another 10" deep dish, I poured the pumpkin in, but not near enough to fill so my brain said...humm...pumpkin and pecan, and poured pecan in too. Fantastic! Family loves it to this day...about forty or fifty years now."

MY REVIEW
Reviewed Dec. 14, 2013

"This was pretty easy to make and everyone enjoyed it. I will make it again next year."

MY REVIEW
Reviewed Nov. 28, 2013

"After reading the comments about the strong taste of the maple syrup, I halfed it in both the filling and the topping. I also did half the sugar in the topping and it was still plenty sweet. It was a huge hit!"

MY REVIEW
Reviewed Nov. 23, 2012

"This was very good, but when I added the pecans before baking, most of them sank into the pumpkin mixture toward the middle. That part of the pie never really set. Any suggestions?"

MY REVIEW
Reviewed Oct. 28, 2012

"we thought it was great. someone mentioned that it overflowed and yes, it did a little so I wouldn't pour quite all of it in the pan. I just made it yesterday and have already given it to 2 friends. I like the combo of both pumpkin and pecan pies. Very tasty!"

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