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Classic Pumpkin Pecan Pie

User Rating 5 Star Rating (5 Reviews)


Classic Pumpkin Pecan Pie

Classic Pumpkin Pecan Pie

Diana Rattray
Yes, this pumpkin pie tastes as good as it looks! A classic pumpkin pecan pie recipe, the best of both worlds!

Large Picture of Pumpkin Pecan Pie


Cook Time: 1 hour

Total Time: 1 hour


  • 3 eggs, divided
  • 1 cup canned solid pack pumpkin
  • 1 cup sugar, divided
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • dash salt
  • 2/3 cup light or dark corn syrup
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla
  • 1 cup coarsely chopped pecans
  • 1 prepared deep dish pie crust*


Preheat oven to 350°.

*If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet to bake.

In small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, cloves, and salt. Spread in pie crust.

In medium bowl, beat remaining two eggs slightly. Stir in corn syrup and remaining 2/3 cup sugar, the butter and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture.

Bake 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Two Classics Combined = Fabulous!, Member 48mystic

Made this for Thanksgiving dinner and it was a HIT! I did use a bit more pecans, just because that is my personal preference. But the flavor was excellent, and this has definitely replaced the basic pecan pie I usually make for Thanksgiving dinners.

2 out of 2 people found this helpful.

See all 5 reviews

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