Original recipe yields 8 servings
Based on a 2,000 calorie diet
Really easy recipe and delicious. I baked the pumpkin layer for a few minutes first and cooled it a bit so that the layers would be more distinct.
Delicious. The pumpkin helps the pecan pie set up nicely, so it's not runny. Simple to make. Highly recommended. No alterations needed.
Very very good, I also baked the pumkin layer for about 5-10 minutes to let it set slightly and it turned out great, both layers were very distinct and it looked wonderful and tasted better!
Recipe should state that mixture requires a deep dish pie crust. What fit in the pan was great but I missed the extra pecan filling I had to discard. Rave reviews by family!
This was SOOO GOOD! I followed others comments and made in a deep dish, double to pie spice and added a few extra pecans just because I love them. Thanks for a great recipe!
This was my first pumpkin/pecan pie and it was good, but could have been better. There wasn't enough pumpkin taste and I doubled the pumpkin pie spice amount. Next time I will use a great pump...
This was very good. Add a lot more pumpkin pie spice if you want the pumpkin flavor to come through. Also, this was much better after being in the fridge completely chilled.
I had never baked a pie all by myself before i made this one. I did of course use frozen pie crusts ITS OK PEOPLE even top chefs swear by it. This pie came out wonderfully I actually found the r...