Pumpkin Georgia Pecan Pie

  • From Georgia Pecan Commission
  • Yields 8 Servings
  • Prep time: 25 min., Cooking time: 55 min.


  • Pumpkin Filling
    • 3/4 cup canned pumpkin
    • 1 egg
    • 1/3 cup light brown sugar
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1 9-inch unbaked pie crust
  • Georgia Pecan Filling
    • 2/3 cup light corn syrup
    • 2/3 cup sugar
    • 2 tablespoons butter or margarine, melted and cooled
    • 2 eggs
    • 1 tablespoon rum (or 1 teaspoon vanilla)
    • 1 cup coarsely chopped Georgia pecans


Pumpkin Filling

Preheat oven to 350 degrees.

For the pumpkin filling,combine canned pumpkin, egg, brown sugar, cinnamon and nutmeg in a small bowl until well combined. Spread evenly in bottom of pie crust. Set aside.

Georgia Pecan Filling

For the pecan filling, combine corn syrup, sugar and melted butter in a medium bowl. Beat eggs slightly and stir into sugar mixture. Stir in rum, or vanilla, and pecans.

Ladle mixture over pumpkin filling. Bake for 55 minutes, or until filling sets around the edge. Cool on wire rack.

Basic Pie Crust

See the Basic Pie Crust recipe