Total Time
1hr 20mins
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.

Ingredients Nutrition

Directions

  1. Prepare pumpkin filling.
  2. Spread evenly in the bottom of prepared pie crust.
  3. Beat eggs lightly.
  4. Stir in corn syrup, sugar, margarine, and vanilla until well blended.
  5. Stir in pecans.
  6. Carefully spoon over pumpkin filling.
  7. Bake 50-60 minutes in a preheated 350 oven.
  8. Cool on wire rack.

Reviews

Most Helpful

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

sheehy November 10, 2008

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.

MistyDawn February 22, 2004

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.

Erica@food.com September 03, 2015

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