Donut Age: America's Donut Magazine

Pumpkin Pecan Pie

I thought I would return from my unannounced but probably not unexpected holiday absence with something simple and snappy: my friend Andrew's recipe for Pumpkin-Pecan Pie, which I made for visiting family during said absence. This recipe is a piece of culinary synergy, taking the best aspects of both pecan pie (which I like a lot but which can be too much of a sugar bomb) and pumpkin pie (which I don't especially like in its usual form) and creates something that surpasses both (the pumpkin mellows the pecans and vice versa). Enjoy!


  • Unbaked 9" pie shell
  • 1 Large egg, slightly beaten
  • 1 Cup pumpkin purée (fresh cooked or canned)
  • 1/3 Cup sugar
  • 1 Tbsp. heavy cream, half-and-half or whole milk
  • 1/2 tsp. ground cinnamon (rounded 1/2 teaspoon)
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground ginger
  • 2 Large eggs, slightly beaten
  • 2/3 Cup light corn syrup (Karo)
  • 1/2 Cup sugar
  • 3 Tbsp. butter, melted
  • 1/2 tsp. vanilla
  • 1 Cup chopped pecans


  1. Preheat oven to 375°F.
  2. Pumpkin Layer: Combine 1 egg, pumpkin, 1/3 cup sugar, cream, cinnamon, nutmeg and ginger. Spread gently over bottom of unbaked pie shell.
  3. Pecan Layer: Combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla. Stir in pecans. Pour carefully over pumpkin layer in pie shell.
  4. Bake in 375°F oven for 50 minutes.