Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Pecan pie and pumpkin. My two favorite fall flavors mixed just enough to make this a little different. We love it here in my house. I hope you enjoy it as well.

Ingredients Nutrition

Directions

  1. For the topping- In a frying pan over medium heat, melt butter, corn syrup and brown sugar. As it melts, mix in the chopped pecans and cook to coat about 3-5 minutes. Turn off heat and begin filling.
  2. For the filling- In a large bowl, beat cream cheese, white and brown sugar until smooth. Add pumpkin, vanilla, eggs and pie spice and mix until combined, scraping the sides of the bowl as necessary.
  3. Pre-heat over to 400°F
  4. Pour filling mixture into pie crust. Carefully crumble pecans and gently add to the top of the pie filling. Cook at 400°F for 10 minutes. Reduce temp to 350°F and continue cooking approx 55 minutes, until toothpick comes out clean. Cool in refrigerator 4 hours or overnight for best flavor.