Classic Pumpkin Pecan Pie

A classic pumpkin pecan pie recipe, the best of both worlds!




3 eggs, divided 1 cup canned solid pack pumpkin 1 cup sugar, divided ½ teaspoon ground cinnamon ¼ teaspoon ground ginger ⅛ teaspoon ground cloves dash salt ⅔ cup light or dark corn syrup 2 tablespoons melted butter 1 teaspoon vanilla 1 cup coarsely chopped pecans 1 prepared deep dish pie crust

Nutritional information

No nutrition information available


Preheat oven to 350°. *If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet to bake. In small bowl, combine one egg, pumpkin, ⅓ cup sugar, cinnamon, ginger, cloves, and salt. Spread in pie crust. In medium bowl, beat remaining two eggs slightly. Stir in corn syrup and remaining ⅔ cup sugar, the butter and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture. Bake 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack.