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Pumpkin Pecan Pie III

Rated as 4.75 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 6
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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...

Very good but way too sweet for me. My mom and kids loved it!

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