The ultimate mashup of favorite, classic Thanksgiving desserts, this Pecan Pumpkin Pie features a thick, luscious layer of pumpkin pie, and an equally thick, sweet, ooey-gooey layer of pecan pie! Yet this two-in-one Pecan Pumpkin Pie is still easy-breezy and quick to prep, so you don't need to spend a lot of time in the kitchen during the holidays!
Unroll pie crust and adjust to fit a 9-inch deep dish pie plate. Scallop or crimp the edges.
In a large bowl, whisk together pumpkin, 2 eggs, brown sugar, 2 tbsp. granulated sugar, 3 tbsp. melted butter, pumpkin pie spice, cinnamon, and nutmeg until smooth.
Pour into prepared crust.
In the same large bowl, whisk together corn syrup, vanilla, remaining 3 eggs, remaining 3/4 cup granulated sugar, and remaining 2 tbsp. melted butter until smooth.
Stir in pecans.
Carefully pour mixture over pumpkin layer.
Bake at 350 degrees for 70-80 minutes, or until center appears set.
Remove to a wire rack to cool completely.
Cut and serve with whipped cream.
Adapted from Paula Deen.