Pumpkin-Pecan Pie

Mark Boughton/styling: Teresa Blackburn
  • Yield: 10 servings
  • Prep: 15 minutes
  • Cook: 75 minutes


1-- recipe Cornmeal Butter Crust
Pumpkin filling:
1 1/4cups solid pack pumpkin
1/3cup sugar
1-- egg
2tablespoons half-and-half
2teaspoons vanilla extract
3/4teaspoon pumpkin pie spice
1/4teaspoon salt
Pecan filling:
3/4cup light corn syrup
2/3cup sugar
2-- eggs
2teaspoons vanilla extract
1/4teaspoon salt
1 1/2cups pecan halves


  1. Preheat the oven to 350F.
  2. To prepare the pumpkin filling, combine pumpkin, sugar, egg, half-and-half, vanilla extract, pumpkin pie spice and salt in a bowl.  Whisk until smooth.
  3. To prepare the pecan filling, combine corn syrup, sugar, eggs, vanilla extract and salt in a bowl; whisk well. Stir in pecans.
  4. Pour pumpkin filling into bottom of Cornmeal Butter Crust. Gently spoon pecan filling over pumpkin. Bake on a baking sheet 65 to 70 minutes, until the tip of a knife inserted into the center comes out clean. Transfer to a wire rack and let cool 1 hour. Chill at least 3 hours before serving.

Recipe by David Bonom.

Nutritional Info *per serving

  • Calories 410
  • Fat 21g
  • Cholesterol 80mg
  • Sodium 210mg
  • Carbohydrate 54g
  • Fiber 4g
  • Protein 5g