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This Pumpkin Pecan Pie is the best of both of the traditional holiday pies, pumpkin and pecan, combined! A must have holiday dessert!
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Pumpkin Pecan Pie

This pie is a combination of pumpkin and pecan pies. The pumpkin pie filling makes more than the pecan so plan accordingly when dividing the fillings.
Course Dessert
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 pies


  • 2 9-inch unbaked deep-dish pie crust.

Pumpkin Filling

  • 3/4 cup granulated sugar.
  • 1 teaspoon ground cinnamon.
  • 1/2 teaspoon ground ginger.
  • 1/4 teaspoon ground cloves.
  • 2 large eggs.
  • 1 can 15 oz. LIBBY'S® 100% Pure Pumpkin.
  • 1 can 12 fl. oz. Evaporated Milk.

Pecan Filling

  • 1 cup Karo® Light Corn Syrup.
  • 3 eggs.
  • 1 cup sugar.
  • 2 tablespoons butter melted.
  • 1 teaspoon pure vanilla extract.
  • 1-1/2 cups 6 ounces pecans.


  • Preheat oven to 425 degrees F.
  • Mix together individual pie flavors.


  • Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.


  • Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.


  • Take equal amounts of both filling and combine.
  • Pour into pie shells
  • Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.