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Pumpkin Pecan Pie

 Pumpkin Pecan Pie
I've yet to meet a person who doesn't have room for a piece of this pie! Up here 8,000 feet in the Rockies, my husband and I are enjoying retirement. We're active in our little church (where I try all my recipes on people who love to eat!). We have four grown children and 11 grandchildren. —Jean Lockwood, Bayfield, Colorado
6-8 ServingsPrep: 10 min. Bake: 55 min.

Ingredients

  • 2 eggs
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 2/3 cup canned pumpkin
  • 2/3 cup milk
  • 1 unbaked deep-dish pastry shell (9 inches)
  • PECAN TOPPING:
  • 2 eggs
  • 1/2 cup dark corn syrup
  • 2 tablespoons brown sugar
  • 2 tablespoons molasses
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • 1 cup pecan halves

Directions

  • In a bowl, beat eggs, sugars, flour, pie spice and salt until smooth.
  • Mix in pumpkin. Gradually beat in milk. Pour into pastry shell.
  • Bake at 425° for 10 minutes. Reduce the temperature to 350°
  • and bake 15 minutes longer.

2 of 2

Pumpkin Pecan Pie (continued)

Directions (continued)

  • For pecan topping, beat eggs in a bowl until foamy. Add corn syrup,
  • brown sugar, molasses, flour, vanilla and salt. Pour over filling.
  • Sprinkle with chopped pecans; cover with pecan halves.
  • Bake at 350° for 30-35 minutes or until set. Cool completely.
  • Store in the refrigerator. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 430 calories, 23 g fat (4 g saturated fat), 109 mg cholesterol, 381 mg sodium, 53 g carbohydrate, 2 g fiber, 7 g protein.