Award Winning Pumpkin Pecan Pie
A rich, sweet pumpkin pecan pie with a flaky crust and crunchy pecan topping, perfect for holiday gatherings or cozy autumn desserts.
Ingredients
Instructions
- Preheat oven to 350°F.
- Spread pumpkin filling evenly in the bottom of the uncooked pie shell.
- In a mixing bowl, whisk together eggs, corn syrup, sugar, melted margarine, and vanilla until well combined.
- Pour the filling into the prepared pie shell.
- Sprinkle coarsely chopped pecans over the top of the filling.
- Bake in the preheated oven for approximately 50 minutes, or until the filling is set and golden brown.
- Allow the pie to cool before serving.
Tips & Substitutions
For a richer flavor, consider using dark corn syrup instead of light. You can also substitute butter for margarine if preferred. To enhance the spices, add a pinch of cinnamon or nutmeg to the filling. If you're short on time, a frozen pie shell works perfectly in this recipe, ensuring a flaky crust without the fuss. For a twist, try adding a layer of cream cheese beneath the filling.
Serving Suggestions
Serve the pumpkin pecan pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with a hot cup of coffee or tea. For a festive touch, garnish with a sprinkle of cinnamon. This pie also makes a great addition to holiday dinners alongside dishes like Crusty Scalloped Corn or Beef Burgundy.
Storage & Reheating
After the pie has cooled, cover it with plastic wrap or aluminum foil and store it in the refrigerator for up to 4 days. For longer storage, you can freeze the pie before baking. To reheat, simply place the pie in a 350°F oven for about 15-20 minutes until warmed through. This will help maintain the pie's texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Award Winning Pumpkin Pecan Pie contains roughly 448 calories, with 2g protein, 31g carbohydrates, and 31g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Make sure to cook and puree it thoroughly before adding it to the pie. Fresh pumpkin may have a slightly different flavor and texture, so adjust the spices to your liking.
What can I substitute for corn syrup?
If you're looking to avoid corn syrup, you can use honey or maple syrup as a substitute. Keep in mind that these alternatives may alter the flavor slightly, so choose one that complements your taste preferences.
How do I know when the pie is done baking?
The pie is done when the filling is set and the top is golden brown. You can gently shake the pie; if the center jiggles slightly but is not liquid, it’s ready. An internal temperature of 200°F is also a good indicator.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).