This mouth-watering pie combines two of the most popular ingredients – Pumpkin and Pecans! Prep time is minimal but the results are worth the few minutes it takes to put everything together. The recipe uses canned pumpkin pie filling as well as a refrigerated crust.
This is a layered pie. You’ll never know from the incredible filling but it’s actually prepared in two steps. First we’ll prepare the pumpkin filling then add the pecans. Be sure to press the pecans into the filling so they’re enveloped in that creamy pumpkin flavor. Pecan and pumpkin pie are both favorites in the fall. This pie combines both favorites so you get the best of both in a single bite.
If you use Libby’s pumpkin pie filling, please note that there are two types. This recipe uses the 100% Pure Pumpkin. The second type is called Pumpkin Pie Mix and already has the spices. If you use the Pumpkin Pie Mix then omit the pumpkin pie spice as it is already included in the filling. If it’s the holiday season and you plan on making more than one pumpkin pie, check out our Article How To Make Pumpkin Pie Spice.
What You’ll Need
Key Ingredients
- Canned pumpkin pie filling
- Pecan halves
- Pumpkin pie spice
- Granulated sugar
- Light corn syrup
- Vanilla extract
- Large eggs
- Butter
- Refrigerated pie crust
Utensils & Equipment
- 9-inch deep dish pie plate
- Wire cooling rack
- Medium mixing bowl
- Small bowl
- Wire whisk
- Measuring cup
- Set of measuring spoons
Quick & Easy Pumpkin Pecan Pie Recipe
Utensils & Equipment
- 1 small bowl
- 1 medium mixing bowl
- 1 wire whisk
- 1 9-inch deep dish pie plate
- 1 measuring cup
- 1 set of measuring spoons
- 1 wire cooling rack
Ingredients List
- 15 ounce can of Lucky Leaf Pumpkin pie filling
- 1 teaspoon Pumpkin Pie spice
- 1 cup pecan halves
- 1/3 + 1/2 cup granulated sugar
- 1 Pillsbury pie crust
- 3 large eggs
- 2/3 cup light corn syrup
- 3 Tbsp butter melted
- 1/2 tsp pure vanilla extract
Instructions
Heat It Up
- Preheat the oven to 350℉.
Arrange The Crust
- The crust should sit at room temperature for 15-20 minutes as directed on the package.
- Place the crust in the pie plate. Make sure the edges are even over the top of the plate.
Layer 1
- In medium mixing bowl combine the pumpkin, 1 egg, 1/3 cup sugar, and pumpkin pie spice.
- Mix well and pour into the pie crust.
Layer 2
- In the same mixing bowl combine 1/2 cup sugar, 2 eggs, corn syrup, butter and vanilla extract.
- Stir in the pecans.
- Spoon the mixture over the bottom layer. Slightly press the pecans into the pumpkin but don't overdo it.
Bake
- Bake at 350℉ for 45-50 minutes.
- Pie is done when a knife inserted into the center comes out clean.
Cool Down
- Cool on wire cooling rack for at least 2 hours.