Pumpkin Pecan Pie

Recipe by Dienia B.

From a handwritten 1930s cookbook from Neligh Ne; very used on this page of the cookbook.

Top Review by weekend cooker

At first I was worried about the amount of brown sugar, but the end result was great. Ended up with a great flavored fall pie, that was served for lunch along with some ham sandwiches. The cooking time was right on the money. Leftovers will make a nice dessert tonight. Tagged and made for PRMR tag.

Ingredients Nutrition


  1. Beat eggs and sugars together.
  2. Add pumpkin.
  3. Add milk.
  4. Add flour mixed with salt, cinnamon, and nutmeg.
  5. Beat well.
  6. Pour into unbaked pie shell; sprinkle with pecans.
  7. Bake in hot oven 450 degrees Fahrenheit for 10 minutes.
  8. Reduce to 325 degrees Fahrenheit; bake for 40 minutes.

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