Pumpkin Pecan Pie

This delicious Pumpkin Pecan Pie is like two pies in one! Creamy pumpkin pie filling topped with sweet crunchy pecans makes this a special holiday treat.

Course Dessert

Cuisine American

Prep Time 30 minutes

Cook Time 58 minutes

Total Time 1 hour 28 minutes

Servings servings

Calories 551kcal

Author Linda Warren

Ingredients

Gingersnap Crust

1 ¾ cup very finely crushed gingersnaps
¼ cup melted butter
2-3 Tablespoons sugar
¼ teaspoon ginger

Pumpkin Filling

1 15- oz can pure pumpkin puree
1 14- oz can evaporated milk
2 large eggs
½ cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
½ teaspoon salt

Pecan Filling

2 Tablespoons butter
½ cup brown sugar
⅜ cup corn syrup
½ Tablespoon bourbon
1 teaspoon vanilla
1 cup pecans chopped
2 eggs

Instructions

Gingersnap Crust

Preheat oven to 325 degrees.
Mix all ingredients together for crust and press into bottom and up sides of pie plate.
Bake 8 minutes then remove from oven and let cool on wire rack.

Pumpkin Filling

Turn oven up to 350 degrees.
In a large bowl, mix all ingredients for pumpkin filling until smooth. Pour into cooled pie crust.

Pecan Filling

In a small saucepan, bring butter, sugar and corn syrup to a boil and allow to cook for 1 minute.
Remove from heat and stir in bourbon, vanilla and pecans.
Cool 5 minutes then add eggs, stirring well.
Carefully spoon pecan filling on top of pumpkin filling.
Bake in oven for 50 minutes. Check at about the 30 minute mark to make sure pie is not getting too brown. If so, tent with aluminum foil for remaining baking time.

Video

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