Pecan Topped Pumpkin Pie

    3 hours 5 min

    This pie is delicious when served with whipped cream. A shortcrust pastry case is filled with a spiced pumpkin filling, then topped with pecans and baked to perfection. Enjoy for dessert or afternoon tea.

    3 people made this

    Serves: 8 - 10

    • 3 eggs
    • 375g pumpkin puree
    • 275g golden syrup
    • 150g caster sugar
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 120g chopped pecans
    • 1 (23cm) shortcrust pastry case

    Prep:15min  ›  Cook:50min  ›  Extra time:2hr chilling  ›  Ready in:3hr5min 

    1. Beat eggs until frothy. Stir in pumpkin puree, golden syrup, sugar, cinnamon and salt. Pour into pastry case. Sprinkle with pecans.
    2. Bake at 180 C / Gas 4 for 50 to 60 minutes or until a knife inserted in the centre comes out clean. Chill.

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    Reviews & ratings
    Average global rating:

    Reviews in English (3)


    Mad this pie last night for a pie contest. Very easy and it turned out wonderfully. I already have requests to make this again for the holidays.  -  04 Nov 2006  (Review from Allrecipes US | Canada)


    I thought this was really quite good. I am not usually a fan of pumpkin pie. I added 1 tsp of vanilla extract and a tablespoon of flour since my homemade pumpkin purée was looser than the stuff in the can. Awesome. The whole family enjoyed this and I will make it again.  -  25 Nov 2010  (Review from Allrecipes US | Canada)


    This is a tasty little pie. I did make a few slight changes. I use pumpkin and butternut squash interchangeably, therefore I used butternut squash because I had so much from my garden. Also, instead of using dark corn syrup (I had none) and white sugar, I used light corn syrup and brown sugar. It came out beautifully. Everyone enjoyed the pie.  -  02 Jan 2017  (Review from Allrecipes US | Canada)