Pumpkin Pecan Pie - two favorites in one pie! Pumpkin pie on the bottom and pecan pie on top. SO good! Pie crust, pumpkin, eggs, sugar, pumpkin pie spice, corn syrup, butter, vanilla, and chopped pecans. You can make the pie a day or two in advance. Top the pie with whipped cream or vanilla ice cream. A must for your holiday table! #dessert #pie #thanksgiving #pumpkin #pecan #christmas
For Pumpkin Layer: Combine pumpkin, sugar, egg and pumpkin pie spice in medium bowl; stir well. Spread over bottom of pie shell.
For Pecan Layer: Combine corn syrup, sugar, eggs, butter, and vanilla extract in a medium bowl; stir in nuts. Spoon over pumpkin layer.
Bake for 50 to 55 minutes or until knife inserted in center comes out clean. Cool completely on wire rack.
Notes:
I like to use chopped pecans in this pie. I made this with pecan halves and the pecans got a little too toasty (burnt) when cooking. The chopped pecans don't burn while waiting for the center of the pie to set.
There is no need to thaw the pie crust before baking the pie.
Can substitute a graham cracker crust, if desired.
Make sure too use 100% pure pumpkin and NOT pumpkin pie filling.
The pie will keep in the refrigerator for 3 to 4 days.
Can Pumpkin Pecan Pie be frozen? Yes! Bake the pie and cool completely. Wrap the pie in plastic wrap and freeze. Thaw on the countertop a few hours before serving.