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Pumpkin Pecan Pie

Total Time

Prep: 20 min. Bake: 55 min.

Makes

8 servings

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
Pumpkin Pecan Pie Recipe photo by Taste of Home

Ingredients

  • Dough for single-crust deep-dish pie (9 inches)
  • 2 large 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 canned pumpkin
  • 2/3 cup whole milk
  • PECAN TOPPING:
  • 2 large 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

Directions

  1. Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Chill while preparing filling.
  2. In a bowl, beat eggs, sugars, flour, pie spice and salt until smooth. Mix in pumpkin. Gradually beat in milk. Pour into prepared pie crust.
  3. Bake at for 10 minutes. Reduce the temperature to 350° and bake 15 minutes longer.
  4. For pecan topping, beat eggs in a bowl until foamy. Add corn syrup, brown sugar, molasses, flour, vanilla and salt. Pour over filling. Sprinkle with chopped pecans; cover with pecan halves.
  5. Bake for 30-35 minutes or until set. Cool completely. Store in the refrigerator.

Nutrition Facts

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

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