Pumpkin Pecan Pie


  • 3 eggs
  • 1/3 cup sugar
  • 2/3 cup corn syrup
  • 3 Tbsp. butter, melted
  • 1 cup pecan halves
  • 1 cup pumpkin
  • 1 tsp. pumpkin pie spice
  • Ad
  • 1/2 cup sugar
  • 1/2 tsp. vanilla
  • 1 unbaked 9 inch pie shell


Stir together 1 slightly beaten egg, pumpkin, 1/3 c. sugar and spice. Spread over bottom of pie shell. Combine 2 beaten eggs, corn syrup, 1/2 cup sugar, butter and vanilla. Stir in nuts. Spoon over pumpkin mixture. Bake at 350 degrees F for 50 minutes or until set.

By Robin from Washington, IA

July 18, 20100 found this helpful

This is like combining my 2 most favorite pies all in one. I will certainly have to try it.

Thank you for sharing.


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June 27, 2011 Flag
Haven't made this yet, but sounds like a great combo for next fall, when family want both pumpkin and pecan pies.


  • 4 eggs
  • 2 cups canned or mashed pumpkin
  • 1 cup sugar
  • 1/2 cup dark corn syrup
  • 1 tsp. vanilla
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 unbaked pie shell
  • 1 cup chopped pecans


Break eggs into a large bowl. Beat with wire whisk. Add pumpkin, sugar, corn syrup, vanilla, cinnamon, and salt. Stir until sugar is dissolved and ingredients are well blended. Pour into pie shell and sprinkle with pecans.

Bake in a pre-heated 350 degree F oven for 40 minutes or until filling is set.

Source: Old newspaper clipping (no date) from Aunt Dollie's 1935 cookbook.

By Great Granny Vi from Moorpark, CA

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July 16, 2010 Flag
0 found this helpful


  • 3/4 cup canned pumpkin
  • 1/2 cup plus 2 Tbsp. firmly packed brown sugar, divided
  • 4 eggs, divided
  • 2 Tbsp. sour half and half
  • Ad
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 3/4 cup light corn syrup
  • 3 Tbsp. butter, melted and cooled
  • 2 tsp. vanilla
  • 1/4 tsp. grated lemon rind
  • 1 1/2 tsp. fresh lemon juice
  • 1/4 tsp. salt
  • 1 1/3 cups shelled pecan halves
  • 1 9-inch pie crust, unbaked


Whisk together pumpkin, 2 Tbsp. brown sugar, 1 egg, sour half and half, cinnamon and nutmeg until smooth.

In a separate bowl combine corn syrup, the remaining brown sugar and eggs, the butter, vanilla, rind, lemon juice, and salt. Stir in the pecans. Pour the pumpkin mixture into the pie shell. Gently pour the pecan mixture over the pumpkin mixture trying not to combine the 2 mixtures. Bake at 425 degrees F for 15 minutes; reduce heat and bake at 350 degrees F an additional 45 to 50 minutes or until pie is set.

By Robin from Washington, IA

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May 13, 2010 Flag
0 found this helpful


  • 1 recipe pastry for single-crust pie
  • 3 eggs (slightly beaten)
  • 1 can pumpkin
  • 3/4 cup sugar
  • 1/2 cup dark corn syrup
  • 1 tsp. vanilla
  • 3/4 tsp. ground cinnamon
  • 1 cup pecans (chopped)
  • Whipped cream (opt.)
  • Ground cinnamon (opt.)

Pastry for single-crust pie:

  • 1 1/4 cup flour
  • 1/4 tsp. salt
  • 1/3 cup shortening
  • 4-5 Tbsp. cold water


Prepare pastry for single pie crust. On a lightly floured surface roll out dough to a 12 inch circle. Transfer pastry into plate, being careful not to stretch it. Trim pastry edge and crimp. For filling, in a mixing bowl, combine eggs, pumpkin, sugar, corn syrup, vanilla and the 3/4 tsp. cinnamon; mix well. Place the pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell. Sprinkle with pecans.

Bake in 350 degrees F oven for 50-55 minutes or until knife inserted near center of pie comes out clean. Cool on a wire rack. Serve with whipped cream sprinkled with cinnamon. Makes 8 servings.

For Pastry for Single-Crust Pie:

In a bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Using 4-5 Tbsp. cold water total, sprinkle water, 1 Tbsp. at a time, over flour and toss with a fork until all the dough is moistened. Shape dough into a ball.

By Robin from Washington, IA

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