Enjoy two of your favorite Thanksgiving Pies in one amazing sweet treat! This Pumpkin Pecan Pie delivers the best of both worlds! And the best part is, it’s so simple to make!

Pumpkin Pecan Pie

Do you ever feel like a total glutton when you walk away (ok, roll away) from the table after Thanksgiving dinner? I know most Americans eat until they can eat no more on this festive holiday filled with yummy turkey, cranberries, three kinds of potatoes, veggies, stuffing and we can’t forget about dessert!

I think 48% of my friends insist on a pumpkin pie, another 48% demand a pecan pie and the remaining 4% want an apple pie. Honestly, I’d go for this Dutch Apple Pie, but this recipe is for everyone else.  I’ve combined the best of both worlds in this super easy Pumpkin Pecan Pie so that everyone at your Thanksgiving celebrations can have just one slice of pie.

 

Now, with any pie, you can choose to make your own crust. I have a few to pick from :

1. Walnut Pie Crust
2. Pate Sucree Pastry Crust
3. Egg Based Crust

Or, you can go the easy route and use a prepared pie crust. I think that they all are great and if you have time -great! If you don’t have time to make your crust from scratch, don’t sweat it. It’s a pie! You’re not supposed to take it so seriously.

I loved the yummy pumpkin pie base and the sweet, crunchy pecan topping. It was perfect with a dollop of fresh whipped cream on top.

Here’s a few more Thanksgiving Pie ideas for ya! I hope you find something sweet!

Chocolate Butterscotch Pecan Tart

Basic Pumpkin Pie

Dutch Apple Pie

 

Yield: 8

Pumpkin Pecan Pie

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Love Pumpkin Pie and Pecan Pie? Now you can enjoy both flavors in one pie!

Prep Time 10 minutes

Cook Time 1 hour

Additional Time 1 hour

Total Time 2 hours 10 minutes

Ingredients

• 1 Ready Made Pie Crust

For the Pumpkin Filling

• 2 eggs
• 1 can (15 oz) pumpkin puree
• 1/2 C maple syrup
• 1/4 C sugar
• 1/4 C heavy cream
• 1 tsp cinnamon
• 1/2 tsp nutmeg

For the Pecan Topping

• 2 eggs, beaten
• 1 C chopped pecans
• 1/2 C sugar
• 1/2 C maple syrup
• Sweetened Whipped Cream

Instructions

1. Prepare a 9-inch pie pan with a premade crust. Keep it cold in the fridge until ready to fill it.
2. Beat all of the pumpkin pie filling ingredients together and pour into the pie pan.
3. Mix all the pecan topping ingredients together and spoon it over the pumpkin filling.
4. Bake at 425F for 15 minutes. Reduce the heat to 350F and continue baking for 40-45 minutes longer. Watch the crust and cover the edges if they start to get too brown.
5. Cool on a wire rack for 1 hour. Refrigerate overnight to completely set.
6. Serve with whipped cream.

Notes

Recipe from the Taste of Home Bakeshop Favorites Cookbook.