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Pumpkin and Pecan Pie

Whenever we have family gatherings during the holidays, this is one of the favorite desserts. It's a nice variation on traditional pumpkin pie.
  • Total Time
    Prep: 10 min. Bake: 40 min. + cooling
  • Makes
    6-8 servings


  • 3/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup canned pumpkin
  • 3 eggs, lightly beaten
  • 1/2 cup dark corn syrup
  • 1 teaspoon vanilla extract
  • 1 unbaked pastry shell (9 inches)
  • 3/4 cup coarsely chopped pecans
  • About 20 pecan halves
  • Whipped cream, optional


  • In a large bowl, combine brown sugar, cinnamon and salt. Add pumpkin, eggs, corn syrup and vanilla; beat well. Pour into the pastry shell. Sprinkle with chopped pecans. Place pecan halves around the outer edge of filling. Bake at 425° for 15 minutes. Reduce the heat to 350°; bake 25 more minutes or until a knife inserted in the center comes out clean. Cool. Serve with whipped cream if desired.

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