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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!



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.

See Also

Pie Pastry Basics

50 Pumpkin Recipes

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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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