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  • 1 -- recipe Cornmeal Butter Crust
  • 1 1/4 cups solid pack pumpkin
  • 1/3 cup sugar
  • 1 -- egg
  • 2 tablespoons half-and-half
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 3/4 cup light corn syrup
  • 2/3 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves


  1. Preheat the oven to 350F.
  2. To prepare the pumpkin filling, combine pumpkin, sugar, egg, half-and-half, vanilla extract, pumpkin pie spice and salt in a bowl.  Whisk until smooth.
  3. To prepare the pecan filling, combine corn syrup, sugar, eggs, vanilla extract and salt in a bowl; whisk well. Stir in pecans.
  4. Pour pumpkin filling into bottom of Cornmeal Butter Crust. Gently spoon pecan filling over pumpkin. Bake on a baking sheet 65 to 70 minutes, until the tip of a knife inserted into the center comes out clean. Transfer to a wire rack and let cool 1 hour. Chill at least 3 hours before serving.
Recipe by David Bonom.

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The recipe was originally published as Pumpkin-Pecan Pie on

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