Pumpkin Pecan Pie

Well now….pecan pie and pumpkin are my two most favourite pies. If  you combine them into one dessert,  you may have baked your way into “baker heaven”.  Just kidding…try this one out , it may not last from oven to dinner though. Once you test it, you won’t put your fork down.

Pastry – your own favourite recipe here

  • Pumpkin filling
  • 3/4 cup canned pure pumpkin (not the pie filling)
  • 2 tbsp. dark brown sugar, packed
  • 1 large egg, beaten
  • 2 tbsp. sour cream
  • pinch of ground cinnamon
  • pinch of freshly grated nutmeg

Whisk together the pumpkin, brown sugar, egg, sour cream and spices.  Add a pinch of salt and whisk until smooth.


  • Pecan Layer
  • 3/4 cup light corn syrup
  • 1/2 cup packed dark brown sugar, packed
  • 3 large eggs, beaten
  • 3 tbsp. butter, melted and cooled
  • 2 tsp. pure vanilla
  • 1/4 tsp. freshy grated lime zest
  • 1  1/2 tsp. fresh lime juice
  • pinch of salt
  • 1  1/3 cups pecans (chopped coarsely)

Preheat oven to 375 degrees. Stir together the syrup, sugar, eggs, butter, vanilla, zest, juice, and salt in a bowl until combined. Add the pecans and stir to mix.

Prepare the pastry and fit into 9 inch pie pan. Prick the bottom and sides of the pastry and bake for about 20 minutes. (Use dried baking beans or cover the bottom with tin foil.) Spread the pumpkin mixture evenly in the shell and carefully spoon the pecan layer over it.

Bake until the crust is golden and the filling has puffed up (about 35-40 minutes). Center will still be slightly wobbly. Run a sharp knife blade around the pan to a depth of 1/2″ and cool completely. This helps the cheesecake from cracking.

Whip some cream and put a dollop on each slice of pie when served. Yup! I would have to decide which hip to rub it onto…..BUT it is yummy!


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