Pecan Pumpkin Pie III12 Reviews
“Not as sweet as just a pecan pie, this combination pie is an excellent dessert for your holiday meals and special occasions.” - by MARBALET
Original recipe yields 1 pie
- Place rack in upper third of oven. Preheat oven to 425 degrees F (220 degrees C).
- To Make Pumpkin Layer: In a medium bowl combine pumpkin puree, 2 tablespoons brown sugar, 1 egg, sour cream, cinnamon, and nutmeg. Stir until thoroughly combined. Spread mixture into pie shell.
- To Make Pecan Layer: In a medium bowl, combine corn syrup, 1/2 cup brown sugar, 3 eggs, butter, vanilla, lemon rind, lemon juice, and salt. Mix well, then stir in pecans. Carefully spoon mixture over pumpkin layer.
- Bake in preheated oven for 20 minutes, then reduce heat to 350 degrees F (175 degrees C). Bake an additional 20 to 30 minutes. The filling will puff slightly, but the center will not be completely set. Allow to set for at least an hour before serving. Serve warm or at room temperature.
Amount Per Serving (8 total)
- 452 cal
- 25.9 g
- 53.3 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"Wow! This was THE BEST pumpkin pecan pie recipe I've ever tried. Even my mother (who considers herself quite the pie connoisseur) thought it was the best and had to have the recipe. Thanks for shar..." See moreing it!"
"This was an average pumpkin pecan pie. Not as sweet as the recipe states. I would have not added the lemon juice & rind because thats all I tasted, even though it was a small amount. The pie will be f..." See moreilled to the top, but cooks down so dont worry about it rising past the crust."
Pecan Pumpkin Pie I
Pecan Pumpkin Pie II
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