Settle the age-old debate of pecan vs. pumpkin with this heavenly pecan pumpkin pie recipe. If you’re lucky enough to have a pecan tree near your home, we recommend using fresh pecans for the top half of this pie. This is a perfect, low-stress dessert to have at Thanksgiving dinner. Everyone will be begging for this pecan pumpkin pie recipe!
1 c. pumpkin
1/3 c. sugar
1 tsp. pumpkin pie spice
2/3 c. corn syrup (dark syrup, optional)
1/2 c. sugar
3 Tbsp. melted butter
1/2 tsp. vanilla
1 c. pecan halves
1 unbaked 9″ pastry shell
1. Preheat oven to 350° F. Stir together 1 slightly beaten egg, pumpkin, sugar and pumpkin pie spice.
2. Put unbaked pastry shell in a 9″ pie or cake pan. Spread the pumpkin mixture over the bottom of pie shell.
3. Combine 2 beaten eggs, corn syrup, sugar, butter and vanilla. Stir in nuts. Spoon over pumpkin mixture. Bake at 350° F for 50 minutes or until filling is set.
Makes one 9″ pie.