Pecan-Pumpkin Pie

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

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Servings 8

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( 15 ) Ratings

15 Ratings

5 Stars 13%

4 Stars

3 Stars 47%

2 Stars 33%

1 Stars

Member Reviews ( 6 )

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ingredients 13
Prep Time 25 min
Total Time 3 hr 15 min

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

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Directions

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.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Kbeal77547

report Posted Nov. 16, 2012 5:19 PM

This sounds great! What about adding some chocolate chips to this recipe. I've made chocolate chip pecan pie (derby pie?) before and it is great, but a bit over the top too sweet. This might be better.

GrannyBumble

report Posted Nov. 27, 2011 11:27 AM

This was awesome! I burned the first one because I had a phone call ... but even that one one great! The second one was perfect...and an easy pie to make... the guests enjoyed...not was left!

germgirl

report Posted Nov. 26, 2011 5:15 PM

Loved the combination of pumpkin and pecans. Next time I will be toasting the pecans before adding. The pumpkin part was perfectly sweetened. Be sure to serve with whipped cream!

iwantbuttons

report Posted Nov. 15, 2011 4:24 PM

I made this pie the day before I served it...

iwantbuttons

report Posted Nov. 15, 2011 4:23 PM

I made this pie the day before and while it tasted yummy, the crust went all soggy on me.