Here's a combination of holiday favorites!

Carla
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together one egg, pumpkin, 1/3 cup sugar and spice. Spread over bottom of pie shell.

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  • Combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla. Stir in nuts. Spoon over pumpkin mixture.

  • Bake at 350 degrees F (175 degrees C) for 50 minutes until filling is set.

Nutrition Facts

437.1 calories; 5.4 g protein; 55.4 g carbohydrates; 81.2 mg cholesterol; 248.3 mg sodium. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/15/2008
Really easy recipe and delicious. I baked the pumpkin layer for a few minutes first and cooled it a bit so that the layers would be more distinct. Read More
(19)

Most helpful critical review

Rating: 3 stars
11/12/2010
This was my first pumpkin/pecan pie and it was good but could have been better. There wasn't enough pumpkin taste and I doubled the pumpkin pie spice amount. Next time I will use a great pumpkin pie recipe cut in half and mix it with a great pecan pie recipe cut in half. Read More
(6)
36 Ratings
  • 5 star values: 23
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
10/15/2008
Really easy recipe and delicious. I baked the pumpkin layer for a few minutes first and cooled it a bit so that the layers would be more distinct. Read More
(19)
Rating: 5 stars
11/19/2007
Delicious. The pumpkin helps the pecan pie set up nicely so it's not runny. Simple to make. Highly recommended. No alterations needed. Read More
(13)
Rating: 5 stars
10/12/2010
Very very good I also baked the pumkin layer for about 5-10 minutes to let it set slightly and it turned out great both layers were very distinct and it looked wonderful and tasted better! Read More
(13)
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Rating: 4 stars
12/08/2009
Recipe should state that mixture requires a deep dish pie crust. What fit in the pan was great but I missed the extra pecan filling I had to discard. Rave reviews by family! Read More
(9)
Rating: 5 stars
11/24/2011
I had never baked a pie all by myself before i made this one. I did of course use frozen pie crusts ITS OK PEOPLE even top chefs swear by it. This pie came out wonderfully I actually found the recipe on verybestbaking.com but they wouldn't let me post a review It wil be this thanksgiving desert from me. I tried it before it was completely cooled bad on my part every good cook must try their food before serving. Don't give your guests something that you wouldn't eat yourself. If this recipe doesn't come out right for you then you must have done something wrong probably could use a few more pecans just because they are delicious but its great as it is. Read More
(7)
Rating: 5 stars
11/22/2010
This was SOOO GOOD! I followed others comments and made in a deep dish double to pie spice and added a few extra pecans just because I love them. Thanks for a great recipe! Read More
(6)
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Rating: 4 stars
12/23/2009
This was very good. Add a lot more pumpkin pie spice if you want the pumpkin flavor to come through. Also this was much better after being in the fridge completely chilled. Read More
(6)
Rating: 3 stars
11/12/2010
This was my first pumpkin/pecan pie and it was good but could have been better. There wasn't enough pumpkin taste and I doubled the pumpkin pie spice amount. Next time I will use a great pumpkin pie recipe cut in half and mix it with a great pecan pie recipe cut in half. Read More
(6)
Rating: 5 stars
12/21/2010
Not a single crumb left. The entire family loved it. Read More
(4)