Pumpkin Pecan Pie


Pumpkin Pecan Pie


Pie Crust:

  • 2 cups all-purpose flour – have some extra for rolling
  • 1 cup unsalted butter
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 to 8 tablespoon cold water


  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell or homemade crust
  • 1 cup Libby’s 100% Pure Pumpkin
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pumpkin pie spice


  • 2/3 cup light corn syrup
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 3 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 cup pecan halves

Preheat oven to 425°F.

Pie Crust:

In a mixer, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Pumpkin Layer:

Combine pumpkin, sugar, egg, and pumpkin pie spice in a medium bowl, mix well. Spread over the bottom of the pie shell.

Cook for 15 minutes. Lower Temperature to 350°F.

Pecan Layer:

Combine the corn syrup, sugar, eggs, butter, and vanilla extract, the same bowl, mix well. Spread over the pumpkin.

Bake at 350°F for 50 minutes or until knife inserted in center comes out clean. Cool on a wire rack.

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