Pumpkin-Pecan Pie

This pie offers the best of both worlds. It blends the flavors of pecan and pumpkin pies for those who can't decide on a favorite.

Pumpkin-Pecan Pie with slice removed and forks
Photo: Carson Downing
Hands On Time:
35 mins
Bake Time:
10 mins
Bake Time:
50 mins
Cool Time:
2 hrs
Chill Time:
6 hrs


  • 1 recipe Pastry for Single-Crust Pie

  • ¾ cup canned pumpkin

  • cup packed brown sugar

  • 1 teaspoon pumpkin pie spice

  • 4 eggs

  • cup half-and-half

  • ½ cup light-color corn syrup

  • cup granulated sugar

  • 3 tablespoon butter, melted

  • 1 teaspoon vanilla

  • cup chopped pecans

Pastry for Single-Crust Pie

  • 1 ½ cup all-purpose flour

  • ¼ teaspoon salt

  • ¼ cup shortening or lard

  • ¼ cup butter, cut up, or shortening or lard

  • ¼ cup ice water


  1. Preheat oven to 450°F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface use your hands to slightly flatten pastry ball. Roll pastry into a 12-inch circle. Line a 9-inch pie plate with pastry circle. Trim and flute edge. Do not prick pastry. Line pastry with a double thickness of foil. Bake 8 minutes. Remove foil. Bake 2 to 3 minutes more or until crust is set and dry. Remove from oven; reduce oven temperature to 350°F.

  2. For pumpkin layer, in a medium bowl combine the pumpkin, brown sugar, and pumpkin pie spice. Whisk in two of the eggs and half-and-half just until combined. Pour filling into partially baked pastry shell and bake 20 minutes.

  3. Meanwhile, in a medium bowl whisk together remaining two eggs and next four ingredients (through vanilla). Stir in pecans. Carefully spoon pecan mixture over pumpkin layer. Bake 30 minutes more or until top is brown and filling appears puffed and set. Cool on a wire rack 2 hours. Cover and chill at least 6 hours or overnight before serving.

Pastry for Single-Crust Pie

  1. In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time (1/4 to 1/3 cup total), until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.

Nutrition Facts (per serving)

481 Calories
27g Fat
56g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 481
% Daily Value *
Total Fat 27g 35%
Saturated Fat 10g 50%
Cholesterol 123mg 41%
Sodium 213mg 9%
Total Carbohydrate 56g 20%
Total Sugars 36g
Protein 7g
Vitamin C 1.2mg 6%
Calcium 54mg 4%
Iron 2.2mg 12%
Potassium 174mg 4%
Fatty acids, total trans 1g
Folate, total 60.2mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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