Classic Pumpkin Pecan Pie

Classic Pumpkin Pecan Pie
Diana Rattray
  • Total: 80 mins
  • Prep: 20 mins
  • Cook: 60 mins
  • Yield: 8 Servings
Nutritional Guidelines (per serving)
341 Calories
16g Fat
50g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 Servings
Amount per serving
Calories 341
% Daily Value*
Total Fat 16g 20%
Saturated Fat 4g 18%
Cholesterol 86mg 29%
Sodium 65mg 3%
Total Carbohydrate 50g 18%
Dietary Fiber 2g 7%
Protein 4g
Calcium 30mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cross a pumpkin pie with a pecan pie, and you get the best of both worlds–and it tastes as good as it looks! This pumpkin pecan pie will impress your friends and family, and it's the perfect pie for your Thanksgiving or Christmas dessert menu.

The pumpkin layer is topped with a classic pecan pie layer and baked to perfection in a homemade or ready-made pie shell. I've included instructions for a basic food processor pie pastry as well.


  • 3 large eggs (divided)
  • 1 cup canned solid pack pumpkin
  • 1 cup granulated sugar (divided)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • Dash salt
  • 2/3 cup light or dark corn syrup
  • 2 tablespoons butter (melted)
  • 1 teaspoon vanilla
  • 1 cup pecans (coarsely chopped)
  • 1 prepared deep dish pie crust or homemade (below)
  • Optional Food Processor Pie Crust
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 to 2 teaspoons granulated sugar
  • 1 stick butter (chilled, cut into small pieces)
  • 3 to 5 tablespoons ice water

Steps to Make It

  1. Preheat oven to 350 F (180 C/Gas 4).

  2. If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet. Or use the recipe ( instructions below) for a food processor crust.

  3. In a small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, cloves, and salt. Spread in pie crust.

  4. In a medium bowl, beat remaining two eggs slightly. Stir in the corn syrup and remaining 2/3 cup sugar, the melted butter, and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture.

  5. Bake the pie for 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack.

Food Processor Pie Crust

  1. In a food processor, pulse the flour with the salt and 1 or 2 tablespoons of sugar.

  2.  Scatter the pieces of chilled butter over the flour mixture and then pulse 5 or 6 times, or until it resembles coarse crumbs. There should be some pea-size pieces of butter still visible.

  3. Add 3 to 5 tablespoons of ice water in a stream while the machine is running, just until the dough begins to form clumps. Turn it out onto a floured surface and squeeze it until it holds together. Moisten your hands if necessary, but don't knead the dough or overwork it.

  4. Shape the dough into a flattened disk and wrap in plastic wrap.

  5. Refrigerate the dough for 30 minutes.

  6. Roll the chilled dough out on a floured surface to an 11- or 12-inch circle and line the pie plate. Flute the edge as desired.