Pumpkin Pecan Pie is the fall dessert mashup of my dreams! This Thanksgiving dessert combines two of the most popular pies and is such a hit.
Pumpkin Pecan Pie
I can’t believe it took me this long to think of putting two of my favorite pies together. Dessert mashups are so much fun!
For this recipe, we make a layer of yummy homemade pumpkin pie on top of a flakey pie crust and then add pecans. Baking this fills your kitchen with the most delicious aromas.
The Easiest Way To Cut Pecans
This is a little trick I learned a while ago: to cut pecans without having them fly off the cutting board, put them into a bowl and use a pasty cutter. Since pecans are a softer nut, this works really great and keeps all of them in the bowl.
What is The Best Canned Pumpkin Puree?
In my humble opinion, when I’m baking for the holidays with pumpkin my favorite choice is Libby’s brand. It’s 100% pure and all natural pumpkin.
Of course, if you’ve already got some in your pantry you’d like to use, any brand will work in this recipe.
Add a dollop of whipped cream and enjoy. I also like to eat this pie with homemade vanilla ice cream!
Pumpkin Pecan Pie
- 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 9 inch unbaked pastry shell
- 3/4 cup coarsely chopped pecans
- 20 pecan halves
- Whipped cream
- In a large mixing 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 degrees for 15 minutes.
- Reduce the heat to 350 degrees and then bake 25 more minutes or until a knife inserted near the center comes out clean.
- Cool and serve with whipped cream if desired.