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Pumpkin Pecan Pie III

Rated as 4.71 out of 5 Stars

"A nutty topping for this traditional pie. Serve with whipped cream."
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3 h 15 m servings 411
Original recipe yields 8 servings (1 9-inch pie)


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  1. Preheat the oven to 450 degrees F (230 degrees C).
  2. Place pie shell on a baking sheet. Whisk eggs until frothy. Stir in pumpkin, corn syrup, sugar, cinnamon, and salt and mix until combined. Pour into pie shell. Carefully transfer filled pie to the oven; sprinkle with pecans.
  3. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for 50 to 60 minutes, or until a knife inserted in the center comes out clean. Let cool to room temperature before serving.

Nutrition Facts

Per Serving: 411 calories; 19.3 58.7 5.5 70 374 Full nutrition

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Read all reviews 5
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Mad this pie last night for a pie contest. Very easy and it turned out wonderfully. I already have requests to make this again for the holidays.

I thought this was really quite good. I am not usually a fan of pumpkin pie. I added 1 tsp of vanilla extract and a tablespoon of flour since my homemade pumpkin purée was looser than the stuff...

This is a tasty little pie. I did make a few slight changes. I use pumpkin and butternut squash interchangeably, therefore I used butternut squash because I had so much from my garden. Also, ...

Super easy using an electric hand mixer to blend the ingredients using a 15 oz can of pumpkin. Instead of dark syrup I used maple syrup, then sprinkled just half cup chopped pecans and baked 45...

this has been our favorite christmas pie now for a few years, I always liked pecan pie but found it too sweet so this is the perfect way to tone it down just the right amount