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Pecan-Pumpkin Pie

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Pecan-Pumpkin Pie
  • Prep 25 min
  • Total 3 hr 15 min
  • Ingredients 13
  • Servings 8
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The best way to close out Thanksgiving dinner is with dessert and our pumpkin pecan pie recipe is a must-make dish! In just four easy steps you can bring together two classic pies and combine the best of fall flavors. Our pumpkin pie will be a new tradition at your family's Thanksgiving feast!
By Pillsbury Kitchens
Updated Aug 17, 2021

Ingredients

Crust

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

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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.
  • tip 2
    Sprinkling flour on the pie crust ensures a well-baked crust for moist pies.
  • tip 3
    Serve with sweetened whipped cream to put this pumpkin pecan dessert over the top.

Nutrition Information

440 Calories, 26g Total Fat, 5g Protein, 46g Total Carbohydrate, 26g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
240
Total Fat
26g
40%
Saturated Fat
7g
36%
Trans Fat
0g
Cholesterol
95mg
32%
Sodium
190mg
8%
Potassium
200mg
6%
Total Carbohydrate
46g
15%
Dietary Fiber
2g
11%
Sugars
26g
Protein
5g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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