Pumpkin Pecan Pie

    1 hour 10 min

    This pie is sweet and delicious. Shortcrust pastry encases a sweet and spiced pumpkin filling, then topped with pecans before being baked to perfection.

    60 people made this

    Serves: 8 

    • 1 (23cm) shortcrust pastry case
    • 2 eggs
    • 100g caster sugar
    • 110g dark brown soft sugar
    • 1 tablespoon plain flour
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 1/2 teaspoon salt
    • 500g pumpkin puree
    • 1 (397g) tin sweetened condensed milk
    • 30g butter
    • 1 tablespoon grated orange zest
    • 4 tablespoons dark brown soft sugar
    • 80g pecan halves

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Combine eggs, sugars, flour, spices and salt. Blend in pumpkin puree. Gradually add milk; mix well.
    2. Pour into pastry case. Bake in 230 C / Gas 8 oven 10 minutes. Reduce heat to 180 C / Gas 4 and bake 40 to 50 minutes longer.
    3. Sprinkle pecan mixture over pie the last 10 minutes before removing from the oven.
    4. To Make Topping: Combine 30g butter, 1 tablespoon grated orange zest, 4 tablespoons dark brown soft sugar and 80g whole pecans.

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    Reviews & ratings
    Average global rating:

    Reviews in English (43)


    This pie was delicious! I didn't actually add any sugar to the pumpkin mixture, just the topping and it was plenty sweet enough for everyone! Also I roasted the pecans slightly first and then finely chopped them in a food processer to make the topping.  -  21 Oct 2017


    This pie was everyone's favorite!! The only thing I will do different next time is to chop the pecans, there really isn't enough time to arrange them prettily & they look kinda like little roaches climbing around!!!  -  27 Nov 2005  (Review from Allrecipes US | Canada)


    This was fantastic! I could not stay away from it. The addition of the orange zest is not to be omitted. It was a delightful addition. I loved the flavor of the pumpkin mixture as well. I will say that I needed a bigger pie pan for this than the 9" store bought crust I went with. This pie deserves a deep dish, homemade crust. It is a great treat for the holidays. We will definitely make this again...even if it is just for me.  -  25 Nov 2007  (Review from Allrecipes US | Canada)