Perfect pumpkin pecan pie

Perfect pumpkin pecan pie

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About this recipe: 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.


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

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.

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