Pumpkin Pecan Pie
Pumpkin pecan pie is the perfect dessert for the Thanksgiving and Christmas holidays. If you can't decide between pumpkin pie or pecan pie, you can now have both. The bars are easy to make and combine the rich and seasonal flavors of pumpkin and candied pecans.
Servings: 20
Calories: 299kcal
Ingredients
- 2 rolled pie crusts refrigerated
Pumpkin pie
- 3/4 cup brown sugar packed
- 1 - 15 oz. can pumpkin puree
- 1 - 14 oz. can sweetened condensed milk
- 2 eggs
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. cloves
- 1/4 tsp. nutmeg
Pecan pie
- 2/3 cup brown sugar packed
- 1/2 cup corn syrup light or dark
- 3 eggs
- 2 cups chopped pecans
Instructions
- Preheat oven to 375-degrees.
- Roll the two pie crusts out into rectangles.
- Place the crust on the jelly roll pan (10" x 15") and fold the edges over, if needed. Crimp the edges of the pie crust with your fingers.
- In a medium-sized bowl, brown sugar, pumpkin puree, sweetened condensed milk, eggs, and spices. Mix well.
- Pour into the pie crust and set aside.
- For the pecan pie, in a clean bowl, add the brown sugar, corn syrup, and eggs and mix well.
- Add the pecans and stir to coat.
- Gently pour the pecan pie filling into the pumpkin pie and take a spatula to marble into the pumpkin.
- Gently place in the oven and bake for 45-minutes or until a cake tester comes out clean.
Video
Nutrition
Serving: 1 | Calories: 299kcal | Carbohydrates: 42g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Cholesterol: 56mg | Sodium: 98mg | Fiber: 2g | Sugar: 35g