Pecan Pumpkin Pie
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!
Servings 8
Ingredients
- 1 prepared refrigerated pie crust I've used store brand and generic, but I personally prefer Pillsbury
- 15 oz. canned pumpkin puree not pumpkin pie mix!
- 5 large eggs divided
- 1/3 cup packed light brown sugar
- 3/4 cup + 2 tbsp. granulated sugar divided
- 5 tbsp. butter melted, divided
- 1/2 tsp. pumpkin pie spice
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1 cup light corn syrup
- 2 tsp. vanilla extract
- 2 cups chopped pecans
- whipped cream for garnish
Instructions
- 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.
Notes
Adapted from Paula Deen.