Pecan and Pumpkin Pie

    3 hours

    Wow your guests at your next dinner party with this delicious dessert. A shortcrust pastry case is filled a spiced pumpkin filling, topped with pecans and baked to perfection. Serve with spiced whipped cream.

    7 people made this

    Serves: 8 - 10

    • 1 (23cm) shortcrust pastry case
    • 220g dark brown soft sugar
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 250g pumpkin puree
    • 3 eggs, beaten
    • 175g golden syrup
    • 1 teaspoon vanilla extract
    • 90g chopped pecans
    • 110g dark brown soft sugar
    • 1/2 teaspoon ground cinnamon
    • 1/8 teaspoon ground nutmeg
    • 175ml whipping cream
    • 1/2 teaspoon vanilla extract

    Prep:20min  ›  Cook:40min  ›  Extra time:2hr chilling  ›  Ready in:3hr 

    1. Mix together 165g to 220g dark brown soft sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt. Stir in pumpkin puree, eggs, golden syrup and 1 teaspoon vanilla.
    2. Pour mixture into pastry case and sprinkle with pecans. Arrange additional pecans, if desired, for a "pretty" pie.
    3. Bake 180 C / Gas 4 for 40 minutes. Cool. Serve with spiced whipped cream.
    4. To Make Spiced Whipped Cream: In medium bowl, mix 110g dark brown soft sugar, 1/2 teaspoon cinnamon and 1/8 teaspoon nutmeg. Stir in 175ml whipping cream and 1/2 teaspoon vanilla. Chill 1 hour. Whip until stiff.

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    Reviews & ratings
    Average global rating:

    Reviews in English (4)


    My favorite dessert to make! If you luuuuuuuv pecans like I do, add a little more than the recipe suggests. Heavenly!!!  -  28 Nov 2005  (Review from Allrecipes US | Canada)


    good stuff try it if ya like pecons k  -  10 May 2005  (Review from Allrecipes US | Canada)


    This is a wonderfully amazing pie! A happy medium between pecan pie and pumpkin pie. I used my own georgia candy roaster squash for the pumpkin and increased the amount to 1 1/2 cups because it isn't as compressed as canned pumpkin. Could probably cut back a little on the sugar when using this. I used white corn syrup instead and added about 2 tablespoons of sorghum molasses. Used a deep dish pie and took much longer than 40 minutes to bake correctly. Increase to about 50 minutes and then check with a knife. Did not make the spiced whipping cream, but did use a little cool whip. Everyone in my family that tried it loved it. Especially great warm.  -  22 Nov 2011  (Review from Allrecipes US | Canada)