Pecan-Pumpkin Pie

Bake Pillsbury® refrigerated pie crust with pumpkin and pecan filling for a delicious dessert treat.

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  • prep time 25 min
  • total time 3 hr 15 min
  • ingredients 13
  • servings 8
 

Ingredients

Crust

1
Pillsbury™ refrigerated pie crust, softened as directed on box
1
teaspoon all-purpose flour

Pumpkin Filling

1
cup canned pumpkin (not pumpkin pie mix)
1
egg, beaten
1/2
cup half-and-half
1/2
cup granulated sugar
1 1/2
teaspoons pumpkin pie spice

Pecan Filling

1/4
cup light or dark corn syrup
2
eggs, beaten
2
tablespoons butter or margarine, melted
1/4
cup packed brown sugar
1/2
teaspoon vanilla
1 1/2
cups pecan halves

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Sprinkle both sides of pie crust with 1/2 teaspoon flour; smooth flour over crust. Place crust in 9-inch glass pie plate. Carefully line pastry with double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning.
  • 2 Bake 10 minutes. Carefully remove foil; bake 3 to 4 minutes longer or until pastry begins to brown and has become set. Reduce oven temperature to 350°F.
  • 3 In medium bowl, beat all pumpkin filling ingredients with whisk until blended. Pour filling into partially baked crust. In another medium bowl, beat all pecan filling ingredients except pecans with whisk until blended. Stir in pecans. Carefully spoon mixture over pumpkin layer.
  • 4 Bake 30 to 35 minutes or until knife inserted 1 inch from edge comes out clean. Cool completely on cooling rack, about 2 hours. Store covered in refrigerator.
  • 1 Heat oven to 450°F. Sprinkle both sides of pie crust with 1/2 teaspoon flour; smooth flour over crust. Place crust in 9-inch glass pie plate. Carefully line pastry with double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning.
  • 2 Bake 10 minutes. Carefully remove foil; bake 3 to 4 minutes longer or until pastry begins to brown and has become set. Reduce oven temperature to 350°F.
  • 3 In medium bowl, beat all pumpkin filling ingredients with whisk until blended. Pour filling into partially baked crust. In another medium bowl, beat all pecan filling ingredients except pecans with whisk until blended. Stir in pecans. Carefully spoon mixture over pumpkin layer.
  • 4 Bake 30 to 35 minutes or until knife inserted 1 inch from edge comes out clean. Cool completely on cooling rack, about 2 hours. Store covered in refrigerator.

EXPERT TIPS

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Expert Tips

To make your own pumpkin pie spice, combine these ground spices: 4 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon allspice, 1/2 teaspoon nutmeg and 1/2 teaspoon cloves. Store in a tightly sealed container. Use what you need for this recipe and store the remainder in a tightly sealed container.

Sprinkling flour on the pie crust ensures a well-baked crust for moist pies.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
(
Calories from Fat
240),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
95mg
95%;
Sodium
190mg
190%;
Total Carbohydrate
46g
46%
(Dietary Fiber
2g
2%
  Sugars
26g
26%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
0%;
Calcium
6%;
Iron
6%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.