Libby's® Pumpkin Pecan Pie

Libby's® Pumpkin Pecan Pie

16 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
Recipe by  Libby's® Pumpkin

“Try this Pumpkin Pecan Pie at the holidays; it's sure to satisfy the sweet-lovers in your family.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. PREHEAT oven to 350 degrees F.
  2. COMBINE pumpkin, sugar, egg and pumpkin pie spice in medium bowl; stir well. Spread over bottom of pie shell.
  3. COMBINE corn syrup, sugar, eggs, butter and vanilla extract in same bowl; stir in nuts. Spoon over pumpkin layer.
  4. BAKE for 50 minutes or until knife inserted in center comes out clean. Cool on wire rack.

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Reviews (16)

Rate This Recipe


Great way to combine 2 pies into one. For those who had trouble with the layers combining, be sure to carefully smooth the top of the pumpkin layer in the bottom of the pie crust and GENTLY spoon the pecan layer onto the top. Also, I find that the pecan layer mixes better with the butter melted.



Very good! I'm eating it (still warm) now. Prior to making it, I read the reviews and was a little concerned about the "layering" thing, but it turned out beautifully. Even if it hadn't, so what? I don't figure my particular pie will be featured in a food layout. Next time I'll cut the amount of sugar and/or corn syrup. And if the "pumpkin" flavor seems overwhelming to some, just cut down on the spices.



This recipe was wonderful. I had many ask for the recipe. I'm sure I will be making it again.

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Amount Per Serving (8 total)

  • Calories
  • 446 cal
  • 22%
  • Fat
  • 23.6 g
  • 36%
  • Carbs
  • 57.7 g
  • 19%
  • Protein
  • 5.2 g
  • 10%
  • Cholesterol
  • 91 mg
  • 30%
  • Sodium
  • 223 mg
  • 9%

Based on a 2,000 calorie diet



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