This is the perfect Thanksgiving Day dessert! This recipe gives you the best of both words, pecan pie and pumpkin pie in one. It's delicious, rich, and mouthwatering! It will look like you spent hours, but it's really very easy to make. You'll definitely receive compliments and repeated requests for this dish.

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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Beat the eggs, pumpkin, and half-and-half together in a mixing bowl until smooth. Stir in the sugar, flour, lemon zest, vanilla, salt, cinnamon, nutmeg, and allspice until evenly blended. Pour the pumpkin mixture into the prepared pie shell. Cover the edges of the pie with aluminum foil strips to prevent burning.

  • Bake in preheated oven for 20 minutes.

  • Meanwhile, prepare the pecan caramel topping by mixing the brown sugar, pecans, and butter together in a bowl until evenly blended. Carefully spoon over the top of the pie. Continue baking the pie until the topping is golden and bubbly, and a knife inserted in the center comes out clean, about 20 minutes more. Cool on a wire rack.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

466.5 calories; 5.5 g protein; 57.3 g carbohydrates; 63.5 mg cholesterol; 378.1 mg sodium. Full Nutrition

Reviews (49)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/06/2008
First off I HATE pumpkin pie I hate it so much you'd think I was allergic. I can not recall any holiday where I've subjected myself to consuming this gooey orange colored mass of spices. However my family LOVES pumpkin pie and since I play chef every Thanksgiving...I thought I'd give this recipe a trial run before the eating extravaganza comes around this year. I had to taste test of course...what a tasty crunchy explosion of fall flavor! Not only was it simple to put together but it was terribly yummy. I'm looking forward to unveiling this pumpkin-pie treasure this coming holiday season... I may even pair it with some Jeni's "Maker's Mark/Buttered Pecan" icecream to make for a decadant pie ala mode. Read More
(53)

Most helpful critical review

Rating: 2 stars
10/20/2008
My sister and I weren't too crazy about this pie. The crust came out sort of soggy and the pumpkin filling was almost a custard/pudding consistency - which I wasn't expecting. The topping was good but I didn't like the taste of the pumpkin filling. I wouldn't make it again. Read More
(8)
66 Ratings
  • 5 star values: 43
  • 4 star values: 15
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
10/06/2008
First off I HATE pumpkin pie I hate it so much you'd think I was allergic. I can not recall any holiday where I've subjected myself to consuming this gooey orange colored mass of spices. However my family LOVES pumpkin pie and since I play chef every Thanksgiving...I thought I'd give this recipe a trial run before the eating extravaganza comes around this year. I had to taste test of course...what a tasty crunchy explosion of fall flavor! Not only was it simple to put together but it was terribly yummy. I'm looking forward to unveiling this pumpkin-pie treasure this coming holiday season... I may even pair it with some Jeni's "Maker's Mark/Buttered Pecan" icecream to make for a decadant pie ala mode. Read More
(53)
Rating: 5 stars
01/13/2011
I'm the submitter of this recipe and would like to add a change... I suggest you change the first 1/2 of the cook time to 30 minutes and keep the 2nd 1/2 at 20 minutes to be sure the pumpkin is cooked throughly. Thanks! Read More
(46)
Rating: 5 stars
11/25/2009
Finally a pumpkin pie without condensed milk and artifical ingredients! This pie makes you wonder why anyone would ever choose a different recipe. My only caution would be to watch the pecans closely as they can burn before you know it. Also after making this recipe several times know I find that my oven needs another 20 minutes or so. If you know your oven takes longed I would wait to add the pecans for 30 minutes. Also good with a walnut and pecan mix on top. Read More
(29)
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Rating: 5 stars
11/23/2007
Not only was this pie easy to make but came out of the oven looking beautiful and tasting fabulous. I made this for Thanksgiving this year and everyone loved it. The crunchy pecan topping on the pumpkin was just delicious! A nice change from plain pumpkin pie. The only thing I did was adjust the spices--I doubled them and also added about half a teaspoon of cinnamon to the topping. I'm going to make this pie again very soon since there weren't any leftovers for me to bring home. Read More
(16)
Rating: 4 stars
11/19/2007
I made this pie for my husband who is a very picky eater and he loved it! It was really simple to make but it tastes like something that would take a very long time. I definitely recommend it to everyone! Read More
(12)
Rating: 2 stars
10/19/2008
My sister and I weren't too crazy about this pie. The crust came out sort of soggy and the pumpkin filling was almost a custard/pudding consistency - which I wasn't expecting. The topping was good but I didn't like the taste of the pumpkin filling. I wouldn't make it again. Read More
(8)
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Rating: 5 stars
11/04/2009
It was indeed very easy!! Cures my boredom with plain ol' pumpkin pie:D. Also I used a graham cracker crust simply because I hate the doughy kind... worked out well with the other flavors! Thanks. Read More
(8)
Rating: 5 stars
11/24/2007
DELICIOUS!!! What a great variation from the traditional pumpkin pie. The perfect blend of two great holiday pie flavors. Thanks for sharing. Read More
(8)
Rating: 4 stars
10/14/2009
I made this with squash instead of pumpkin. Cut the squash in half and laid the cut sides down in a pyrex dish added 1-2 inches water and microwaved until soft 8 minutes at a time then test for softness. Scoop out and discard seeds then scoop out flesh and puree in a food processor. I added 17 minutes to the first baking time because it seemed way too undone to be adding a topping at that point. For the topping I used 1 1/2 cups of whole pecans. Remove the foil from the crust before the last 20 minutes of baking time. Read More
(6)