pumpkin pecan pie

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Pumpkin Pecan Pie

By , from the Culinate Kitchen collection

Introduction

This recipe is for people who prefer classic pecan pie to pumpkin pie, or enjoy a slice of each on Thanksgiving. It’s unabashedly sweet — some might say cloying — which I is why I prefer the lesser amount of sugar. The pumpkin does add a nice earthiness to the pie.

Ingredients

1 unbaked pie crust (try Mark Bittman’s Flaky Pie Crust, or halve the recipe for Pie Crust or Pie Dough), prepared
3 eggs
1 cup Pumpkin Purée or canned pumpkin
⅔ to 1 cup sugar
1 cup dark corn syrup
1 tsp. vanilla
½ tsp. cinnamon
¼ tsp. salt
1 cup chopped pecans
~ Freshly whipped cream, for garnish

Steps

  1. Preheat the oven to 350 degrees.
  2. In a medium bowl, beat the eggs. Add the pumpkin, sugar, corn syrup, vanilla, cinnamon, and salt, and blend well. Pour mixture into the pie shell, and sprinkle pecans over the top.
  3. Bake for 55 minutes and then test for doneness every 5 minutes — first by visually checking that the filling is set (doesn’t jiggle in the center) and then, when it’s set, by inserting a thin knife into the pie; the knife should come out clean when the pie is done.
  4. Cool the pie, then chill it; serve pie slices with dollops of whipped cream.

Notes

Read more about Thanksgiving menu planning in “Classic Thanksgiving.”

This content is from the Culinate Kitchen collection.

Subscribe
Comments
There is 1 comment on this item
Add a comment
Average Rating 5
100% recommend this recipe
1. by meerastvargo on Nov 9, 2012 at 5:38 PM PST
Rating: five

Delicious. Have made several times with the lesser amt of sugar. If you make your pie crust without dairy this can be a dairy free dessert.

Add a comment
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Our Table

The Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice