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Pumpkin Pecan Pie Recipe

Pumpkin Pecan Pie Recipe

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
TOTAL TIME: Prep: 10 min. Bake: 55 min. YIELD:6-8 servings


  • 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 cooked pumpkin
  • 2/3 cup milk
  • 1 unbaked deep-dish pastry shell (9-inches)
  • 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


  • 1. In a mixing 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 minute longer. For pecan topping, beat eggs in a mixing bowl until foamy. Add corn syrup, brown sugar, molasses, flour, vanilla and salt. Pour over filling. Sprinkle with chopped pecans; cover with pecan halves. Continue baking at 350° for 30-35 minutes or until set. Cool completely. Store in the refrigerator. Yield: 6-8 servings.

Nutritional Facts

1 piece: 430 calories, 23g fat (4g saturated fat), 109mg cholesterol, 381mg sodium, 53g carbohydrate (30g sugars, 2g fiber), 7g protein.

Reviews for Pumpkin Pecan Pie

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Reviewed Nov. 3, 2012

"I was afraid to use the molasses after reading the reviews. So, I used two tablespoons of real maple syrup instead. This pie was delicious, my whole family loved it."

Reviewed Nov. 26, 2011

"My Thanksgiving dinner was perfect and then I brought this pie out for "The dessert" Ugh everyone thought it was spoiled!!! We couldn't figure out what it was and then just payed close attention to the filling and realized it was the molasses, it completely took over the entire taste of the pie and molasses did not go to well with pumpkin- this is the first time this has ever happened to me! Never again will I use a new recipe for a holiday or dinner with guests."

Reviewed Nov. 12, 2011

"You can definately taste the molasses. If you like molasses, you'll like this pie. It was just a bit too strong for my husband and I. I might try it excluding the molasses."

Reviewed Nov. 11, 2011

"For each cup of light corn syrup in a recipe, substitute 1 cup of sugar and 1/4 cup water. For each cup of dark corn syrup, substitute 1 cup of packed brown sugar and 1/4 cup water."

Reviewed Nov. 11, 2011

"What can I substitute for corn syrup?"

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