Skip to content

Pumpkin Pecan Pie

January 5, 2015

I started the New Year by not making a decision and I liked it.  When I only have a few people for a dinner the dilemma of which pie to make is settled right here.


Pumpkin Pecan Pie


 “Pumpkin Layer”

  • 1/3 C. Sugar
  • 1/4 t. salt
  • 1 tsp. Ground Cinnamon *
  • 1/2 t. Ground Ginger *
  • 1/4 t. Ground Cloves *
  • 1 Large Egg
  • 1 Cup Libby’s Pure Pumpkin
  • 1 Unbaked 9″ Pie Shell (4 C. Deep Dish)  (Pillsbury or Bake your own)

( Approximately 1/2  the amount more)

 “Pecan Layer”

  • 2/3 C. Karo Light or Dark Corn Syrup (Light used in this recipe)
  • 2 Lg. Eggs
  • 1/2 C. Sugar
  • 3 T. Butter (melted)
  • 1/2 t. Vanilla Extract
  • 1 C. Pecans


  1. Preheat oven to 350 degrees
  2. Mix pumpkin ingredients in medium bowl; stir well and spread over bottom of pie shell
  3. Combine pecan pie ingredients in same bowl; stir in the pecans; spoon over pumpkin layer
  4. Bake for approx. 50 minutes; knife inserted in center will come out clean
  5. When done, remove from  oven and cool on a wire rack for 2 hours (Serve immediately or refrigerate)
  6. Serve with ice cream or whipped cream

 Make this the last thing you make before dinner if possible.  Just cooled will bring you the greatest texture and flavor






Serves: 8

Recipe adapted from


One Comment leave one →
  1. Lorraine permalink
    January 6, 2015 08:02

    Reblogged this on Raine's Recipes.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: