Pumpkin Pecan Pie
A delicious hybrid dessert combining the creamy richness of pumpkin pie with the crunchy sweetness of pecan pie, perfect for fall gatherings.
Servings: 8
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 30 minutes
Total: 1 hour 25 minutes
Ingredients
Main Ingredients
- 1 9-inch unbaked pie crust
- 1 cup canned pumpkin puree
- 0.75 cup light corn syrup
- 0.5 cup packed brown sugar
- 0.25 cup granulated sugar
- 3 large eggs
- 0.25 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1.5 cups pecan halves
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Place unbaked pie crust in a 9-inch pie dish and crimp edges as desired.
- In a large bowl, whisk together pumpkin puree, corn syrup, brown sugar, granulated sugar, eggs, melted butter, vanilla, cinnamon, ginger, nutmeg, and salt until smooth.
- Pour the pumpkin mixture into the prepared pie crust. Arrange pecan halves evenly over the top, pressing them slightly into the filling.
- Bake for 50–60 minutes, or until the filling is set and a knife inserted near the center comes out clean. The pecans should be lightly toasted.
- Remove from oven and let cool completely on a wire rack, about 2 hours, before slicing and serving.
Notes
Serve with whipped cream or vanilla ice cream for an extra indulgent treat. Store leftovers covered in the refrigerator for up to 4 days.