pumpkin pecan pie

When I think of fall desserts, two in particular come to mind…pumpkin pie and pecan pie.  They were a staple at my Thanksgiving meals when I was growing up.  It was so hard to decide which one to have for dessert…of course, I usually had to have a sliver of both.

This recipe combines both the pumpkin and the pecan flavors.  It was given to me by my husband’s kindergarten teacher (who came a colleague of mine when I began my teaching career) early in our marriage.  It has now become a Thanksgiving tradition in our house.



  • 3 eggs
  • 1 can (15 oz) pumpkin
  • 1 cup sugar
  • 1/2 cup dark syrup
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup chopped pecans
  • pastry pie shell


Slightly beat the eggs.


Add the pumpkin, sugar, syrup, vanilla, cinnamon, and salt.


Combine and mix well.


Pour into the pastry pie shell (yes, I cheat and buy my pie crusts…shhh don’t tell).


Top with the pecans.



Bake at 350 degrees for 60-75 minutes, or until the center is baked through.


Serve with some whipped cream and enjoy!

Happy Thanksgiving!

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