i love pecan pie and my husband prefers pumpkin. this was a great combo of our favorites! it is almost like a sweeter pumpkin pie with the yummy pecan topping. and...this was a hit at the family functions this holiday season! everyone ate it from the kids to the pickiest adult.
I made this yesterday as a test pie for the holidays. Yowza! Did this make the grade. I am very fond of pumpkin walnut pie but I think it has now been replaced. This pie set up so well and cut so clean which is a plus for presentation. I followed the directions to a tee. Cook time for me was 60 minutes. Can't wait for the holidays. Thanks for the super recipe. Lissa
This is the most beautiful pie I have ever made! I actually think I heard it say, "Don't eat me because I'm beautiful." Just kidding! :) Really though, I wish I could post pictures so everyone could see it. There it's a pecan out of place, and the leave crust I made looks just like it's out of a magazine. Oh, I'm so impressed! The look doesn't even compare to how it tastes. Oh goodness, it is down right sinful! lol. I've ever had a pumpkin-pecan pie before, but I sure will be having a lot more after this one. You really get the best of both worlds in this. You get a toasty, sweet flavor from the top, and a creamy, spicy flavor from the bottom. It really is a wonderful pie. It will definately be joining my holiday baking list. Thanks for posting, ~Elissa~!
I didn't change a thing about this receipe! When my husband tasted it he said he was sure there is nothing I could do that would make it taste any better!!! And I agreed with him which is unusual because I cannot usually leave a recipe alone! I am a southern girl who grew up on pumpkin and pecan pie so this is just the best of both worlds! The only thought I had is I might try it using sweet potato instead of pumpkin.
Love it! This is my new favorite holiday pie! I will double the filling next time though, as I like my pies full. I did use a 9" pie pan but it did not fill up as much I wanted it to. I will be making it again very soon! Thanks for a great recipe!
I'm not very experienced in baking and managed to make a perfect pie with this recipe. I did add almost double the amount of pecans since I love them so much. That extra addition allowed me to fill a deep dish pie shell perfectly. I baked it for 60 minutes and it was a nice golden brown. I let it cool overnight and served the next day at room temperature and the pieces drooped a little when serving. The extra was refrigerated and tasted even better the next day. I think in the future I will chill before serving to firm it up a little. I would have to say that this is one of my favorite pies I have ever eaten. A fantastic recipe. Thanks for posting it.
i made this last year for thanksgiving and am making it again tonight, i have written on the paper "excellent!" ... i guess everyone loved it. thanks for the post
This was so good, and would've even been better if I'd done it in a deep dish. I ended up with too much filling, and some spilled over, and mine was overcooked after 45 minutes. Next time I'll be doing it in a deep dish and watching more closely, b/c the flavor of this is phenomenal! New family favorite.
This is incredible! Now one of my very favorite pies!!!