Perfect pumpkin pecan pie

    (13)
    2 hours 5 min

    This pie is delicious and packed full of flavour. A shortcrust pastry case is filled with a spiced pumpkin filling, then topped with a pecan layer. Serve with whipped cream or ice cream.


    13 people made this

    Ingredients
    Serves: 8 

    • 1 (23cm) shortcrust pastry case
    • 185g pumpkin puree
    • 2 tablespoons light brown soft sugar
    • 1 egg
    • 2 tablespoons soured cream
    • 1/8 teaspoon ground cinnamon
    • 1/8 teaspoon ground nutmeg
    • 275g golden syrup
    • 110g light dark brown soft sugar
    • 3 eggs
    • 50g unsalted butter, melted
    • 2 teaspoons vanilla extract
    • 1/4 teaspoon lemon zest
    • 1 1/2 teaspoons lemon juice
    • 1/4 teaspoon salt
    • 150g chopped pecans

    Method
    Prep:25min  ›  Cook:40min  ›  Extra time:1hr setting  ›  Ready in:2hr5min 

    1. Place an oven rack on the upper third of the oven. Preheat oven to 220 C / Gas 7.
    2. To Make Pumpkin Layer: In a medium bowl combine pumpkin puree, 2 tablespoons dark brown soft sugar, 1 egg, soured cream, cinnamon and nutmeg. Stir until thoroughly combined. Spread mixture into pastry case.
    3. To Make Pecan Layer: In a medium bowl, combine golden syrup, 110g light brown soft sugar, 3 eggs, butter, vanilla, lemon zest, lemon juice and salt. Mix well, then stir in pecans. Carefully spoon mixture over pumpkin layer.
    4. Bake in preheated oven for 20 minutes, then reduce heat to 180 C / Gas 4. Bake an additional 20 to 30 minutes. The filling will puff slightly, but the centre will not be completely set. Allow to set for at least an hour before serving. Serve warm or at room temperature.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (13)

    Reviews in English (13)

    by
    11

    This was an average pumpkin pecan pie. Not as sweet as the recipe states. I would have not added the lemon juice & rind because thats all I tasted, even though it was a small amount. The pie will be filled to the top, but cooks down so dont worry about it rising past the crust.  -  28 Nov 2003  (Review from Allrecipes US | Canada)

    by
    11

    Wow! This was THE BEST pumpkin pecan pie recipe I've ever tried. Even my mother (who considers herself quite the pie connoisseur) thought it was the best and had to have the recipe. Thanks for sharing it!  -  13 Nov 2002  (Review from Allrecipes US | Canada)

    by
    8

    My husband always request a pecan pie for Thanksgiving, but my favorite has always been pumpkin pie. It was great to make a recipe that combined the two. It was very easy and delicious!  -  07 Jan 2005  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate
    See all 10 collections