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Pumpkin Pecan Pie

Prep Time:15 Minutes
Cook Time:50 Minutes

Nutritional Information

Not sure if you want to make pumpkin pie or pecan pie? Make both in this simple recipe. You can also substitute sweet potatoes!


  • For the Pie Crust:
  • 5 cups flour
  • 8 ounces butter, cut into 1 inch cube
  • 8 ounces shortening, cut into 1 inch cube
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 8 ounces ice water
  • For the pumpkin layer
  • 1 cup pureed pumpkin, sweet potatoes, or other squash of choice
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • For the pecan layer
  • 2/3 cup light corn syrup
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 3 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 cup pecan halves


  • 1. For the crust: Mix the flour, salt and sugar until well combined. Using a pastry cutter or your finger tips, cut in the butter and shortening until it looks like small peas. Press the dough into a deep pie dish and line the dough with a piece of parchment paper or foil. Fill with baking weights or beans.
  • 2. Preheat the Egg to 350º using indirect heat. Bake the crust for 20 minutes until it is slightly browned. Remove from the grill and let cool slightly.
  • 3. For the pumpkin: Combine pumpkin, sugar, egg and spices in medium bowl; stir well. Spread over bottom of pie shell.
  • 4. For the pecan layer: Combine corn syrup, sugar, eggs, butter and vanilla extract in same bowl; stir in nuts. Spoon over pumpkin layer.
  • 5. Bake for 30 minutes or until knife inserted in center comes out clean. Cool on wire rack.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828