This dish is ideal for Thanksgiving! The finest of both worlds—pumpkin pie and pecan pie—are combined in this dish. It’s scrumptious, rich, and fantastic! Although it will appear that you spent hours making it, it is actually extremely simple. This dish will undoubtedly draw compliments and frequent requests.
| Prep Time: | 25 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 eggs
- 1 (15 ounce) can pumpkin puree
- ½ cup half-and-half
- ¾ cup white sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- 1 (9 inch) prepared pie shell
- ¾ cup packed light brown sugar
- 1 cup chopped pecans
- 3 tablespoons butter
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Beat the eggs, pumpkin, and half-and-half together in a mixing bowl until smooth. Stir in the sugar, flour, lemon zest, vanilla, salt, cinnamon, nutmeg, and allspice until evenly blended. Pour the pumpkin mixture into the prepared pie shell. Cover the edges of the pie with aluminum foil strips to prevent burning.
- Bake in preheated oven for 20 minutes.
- Meanwhile, prepare the pecan caramel topping by mixing the brown sugar, pecans, and butter together in a bowl until evenly blended. Carefully spoon over the top of the pie. Continue baking the pie until the topping is golden and bubbly, and a knife inserted in the center comes out clean, about 20 minutes more. Cool on a wire rack.
Nutrition Facts
| Calories | 467 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 7 g |
| Sodium | 378 mg |
| Sugars | 41 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Love this one, for the two of us, it is just right.
Excellent! Can’t wait to make this again. Coojed
This came out so good. I wanted to try it before Thanksgiving this will be the dessert I am making.
This recipe did not work out for me. I’m not sure where the “caramel” comes in because it did not have that flavor at all. The topping, essentially, makes the pie greasy and soggy on top.
Looks good, smells good. Took and additional 35 mins to have the center firm.. we will see tomorrow if it tastes yummy too.
This will be on my Thanksgiving pie list this year. Sooooo good.
Brushed the crust with egg white and baked it for just a few minutes before adding the filling. I cooked it the additional 10 minutes with the pumpkin filling, and then an additional 10 with the pecans. I thought I’d nab a nosh after serving it at an event, but it was all gone! Everyone loved it and asked for the recipe because it provides just enough pecan pie without being too rich, and you get the pumpkin with it—a true win! I’ll be making this again very soon so I can taste it!
OMG, I’m not a pumpkin pie lover at all. When started to look for pumpkin pie recipes for Thanksgiving because my husband and his family like pumpkin pie. I came a pond this recipe ( I for one love pecan pies). But I I was told my bother in-law was bring pie. I was off the hook. But I still was Intrigue with this recipe. I today made it for my husband and the kids (gluten free). Both husband and kids loved it. As for me I LOVE THIS PIE! I’m going to make it again for Christmas
SOOO yummy! I was short on brown sugar so I used white sugar and added a little molasses. I would definitely make it again. Cooked 40 minutes, added topping then another 20.
I made the filling more like the Libby’s recipe (on the back of the pumpkin filling can) but added the topping in this recipe…it was pretty fabulous. Also, prebaking the crust for 15 minutes on 425 eliminated any sogginess of the crust.
no changes and yes will definitely be making it again
Made it on gluten free crust. Followed recipe was delicious
I decided to make this since I couldn’t have two pies. It was amazingly Delicious! The only thing that I added was a little Bourbon on the top pecan layer- MMMMMM Good!
Made 2 of these for Thanksgiving. They were a big hit! The only little change was the amount of lemon zest. I only used half of what was stated cause I wasn’t so sure I’d like it, but I couldn’t tell there was any in it.
Great recipe. Some tips so it’s not mushy or burnt or uncooked underneath! -Cover the pastry edges with tin foil every time the pastry is cooked in the oven. -Blind bake the pastry base so that it cooks nicely – 10 minutes will do -Brush a little egg on the pastry base after blind baking to stop it from going mushy when you add the filling -Add a little more flour and a little less cream to the pumpkin pie mix (i also recommend using single or double cream) as otherwise the middle will be pretty mushy -Cook the initial mix with the pastry for 40 minutes instead of 20 so that it firms up -After cooling on a wire rack, put in the fridge to keep it fresh and let it set! Have whipped cream with it, cus ! amazing 🙂 I hope this helps people who have the pumpkin fever!
I made this with real pumpkin puree and not the canned. My husband loved it. I didn’t care for the added lemon. We don’t like nutmeg so I used allspice instead. Loved the topping! Custard was not done so I put it back in for an additional 15 minutes. If I make this again I would cook for 30 minutes before adding the topping instead of 20. I would leave out the lemon and double the cinnamon. I can not wait to make this for company for the holidays!
It was amazing! The best pumpkin pie I’ve ever eaten!!!
I was so hopeful about this one because of so many positive reviews. But even though I baked this over an hour, it was still kind of mushy and the topping was full of crunchy brown sugar. What did I do wrong? Was I supposed to melt the butter? Because I was very confused, the recipe does not specify softened butter or melted. I used softened. I must have been wrong.
Absolutely fantastic! My family prefers this over plain pumpkin pie.
Oh Yum! This elevates ‘normal’ pumpkin pie to the next level. Great combination of nuts and extra spices. Will save for next time.
This dish was fun to make plus it was cheap and it tasted amazing.The only direction I might change is don’t put quite as much brown sugar,I ended up throwing some of it away,and after you put the caramel-pecan coating on top put it in for a little longer than 20 minutes I put mine in for just about 40 minutes.But other than those two things it was a fabulous dish!