Prep 20 mins
Cook 1 hr
This wonderful pie was loved by my DH (who hates slimey pecan pie) and my Uncle who hates smushy pumpkin pie! It was a big hit from the Karo syrup website.
- 1 egg
- 1 cup canned pumpkin
- 1⁄3 cup sugar
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon ginger
- 1⁄8 teaspoon clove
- 2 eggs
- 2⁄3 cup light corn syrup
- 2⁄3 cup sugar
- 2 tablespoons melted margarine or 2 tablespoons butter
- 1⁄2 teaspoon vanilla
- 1 cup pecans
- 1 9 inch pie shell, unbaked
- Prepare pumpkin filling.
- Spread evenly in the bottom of prepared pie crust.
- Beat eggs lightly.
- Stir in corn syrup, sugar, margarine, and vanilla until well blended.
- Stir in pecans.
- Carefully spoon over pumpkin filling.
- Bake 50-60 minutes in a preheated 350 oven.
- Cool on wire rack.
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
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.
I recently made this recipe for a pot luck, but had no idea it would be the talk of the town. This recipe combines my two favorite fall desserts: pumpkin pie and pecan pie. I thought it might be too sweet, but it wasn't. I love pecan pie, but hate the super sweet filling, so the pumpkin is much less sweet, but you still get the buttery pecan topping. Excellent holiday pie.