Mrs. G's Pecan Pumpkin Pie Recipe

Name: Mrs. G's Pecan Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pre-cooked pie shell; ¾ cup canned solid-pack pumpkin (NOT pumpkin PIE filling); 2 tablespoons light brown sugar, packed; 1 large egg, lightly beaten; 2 tablespoons sour cream; ⅛ teaspoon cinnamon; ⅛ teaspoon nutmeg, freshly grated; ¾ cup light corn syrup; ½ cup light brown sugar, packed; 3 large eggs, lightly beaten; 3 tablespoons unsalted butter, melted and cooled; 2 teaspoons vanilla; ¼ teaspoon lemon zest, finely grated; 1 ½ teaspoons fresh lemon juice; ¼ teaspoon salt; 1 ⅓ cups pecans, chopped if desired

Servings: persons

1 pre-cooked pie shell
¾ cup canned solid-pack pumpkin (NOT pumpkin PIE filling)
2 tablespoons light brown sugar, packed
1 large egg, lightly beaten
2 tablespoons sour cream
⅛ teaspoon cinnamon
⅛ teaspoon nutmeg, freshly grated
¾ cup light corn syrup
½ cup light brown sugar, packed
3 large eggs, lightly beaten
3 tablespoons unsalted butter, melted and cooled
2 teaspoons vanilla
¼ teaspoon lemon zest, finely grated
1 ½ teaspoons fresh lemon juice
¼ teaspoon salt
1 ⅓ cups pecans, chopped if desired

1
Pumpkin Pie filling:.
2
Whisk together pumpkin, brown sugar, egg, sour cream, cinnamon, nutmeg, and a pinch of salt in a bowl until smooth.
3
Make pecan layer:.
4
Stir together corn syrup, brown sugar, eggs, butter, vanilla, zest, lemon juice and salt in a bowl, then stir in pecans (either whole or chopped).
5
Assemble and Bake pie:.
6
Spread pumpkin mixture evenly in shell, then carefully spoon pecan mixture over it.
7
Bake pie until crust is golden and filling is puffed, about 35 minutes.
8
(The center will still be slightly wobbly; filling will set as it cools.
9
).
10
Cool completely on rack.
11
Serve at room temperature.
12
Note: Pie can be baked 4 hours ahead and kept, uncovered, at cool room temperature.
13
Pie can also be baked 1 day ahead and chilled, loosely covered with plastic wrap.
14
Reheat in a preheated 350 degree oven until crust is crisp, about 15 minutes.

664

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pre-cooked pie shell, ¾ cup canned solid-pack pumpkin (NOT pumpkin PIE filling), 2 tablespoons light brown sugar, packed, 1 large egg, lightly beaten, and more.

Yes, Mrs. G's Pecan Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mrs. G's Pecan Pumpkin Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions