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Pumpkin Pecan Pie

May 9, 2010 / By Foodland

Pumpkin Pecan Pie

Two great favorites combine in this astonishingly delicious pie
Course Dessert
Servings 20 Servings


  • 1 prepared deep dish pie crust
  • Pumpkin Filling
  • 1 egg
  • 1 cup canned solid packed pumpkin
  • 0.333333 cup sugar
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground ginger
  • 0.125 teaspoon ground cloves
  • 0.25 teaspoon salt
  • Pecan Filling
  • 2 eggs
  • 0.666667 cup light or dark corn syrup
  • 0.333333 cup sugar
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla
  • 1 cup pecans, coarsely chopped


Pumpkin Filling
  1. Preheat oven to 350°.
  2. Pre-bake the pie shell for about 15 minutes or until it just starts to turn color.
  3. In a small bowl, combine one egg, pumpkin, sugar, cinnamon, ginger, cloves and salt.
  4. Spread mixture into pie crust.
Pecan Filling
  1. In a medium bowl, beat two eggs slightly.
  2. Stir in corn syrup, sugar, butter and vanilla; stir until well blended.
  3. Stir in pecans.
  4. Carefully spoon over pumpkin mixture.
  5. Bake 50-60 minutes or until filling is set around the edge.
  6. You may need to cover the pie with parchment paper or another pan to prevent too much color on the top.
  7. Cool pie completely on wire rack.
  8. Serve with whipped cream and/or vanilla sauce.
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