{"id":43778,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/pecan-pumpkin-pie\/"},"modified":"2023-11-20T14:36:44","modified_gmt":"2023-11-20T20:36:44","slug":"pecan-pumpkin-pie","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/pecan-pumpkin-pie\/","title":{"rendered":"Pumpkin Pecan Pie"},"content":{"rendered":"<p>Our pumpkin pecan pie has everything you love about the two classic holiday desserts, from the creamy pumpkin spice custard to the sweet, crunchy pecan topping. This pie may be two desserts combined into one, but it\u2019s still very easy to make.<\/p>\n<p>We recommend refrigerating this pie overnight for the best flavor, so keep that in mind if you&#8217;re menu planning for Thanksgiving or another large gathering. But this works in your favor during the busy cooking and baking season: Make it a day or two in advance to free up the oven and kitchen space on the big day.<\/p>\n<h2>Canned Pumpkin vs. Pumpkin Pie Filling<\/h2>\n<p>When baking any pumpkin treat, you&#8217;ve got several options to choose from: canned pumpkin, fresh pumpkin, or pumpkin pie filling. For this pecan pumpkin pie recipe, It\u2019s important to use plain pumpkin puree and not pumpkin pie filling. Why? Pumpkin pie filling already has sugar and spices added, so it would throw the recipe off. Plain pumpkin puree and pumpkin pie filling are often placed right next to each other on the grocery shelves, so make sure you snag the right can.<\/p>\n<h2>Ingredients for Pumpkin Pecan Pie<\/h2>\n<ul>\n<li><strong>Pie dough:<\/strong> You\u2019ll need dough for a single-crust pie for our recipe. You can use a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/classic-butter-pie-pastry\/\" data-name=\"www.tasteofhome.com\/recipes\/classic-butter-pie-pastry\/\" data-module=\"content engagement\" data-position=\"embedded links\">classic butter pie crust<\/a> or a premade frozen or refrigerated crust. To make dough for a single-crust pie, combine 1-1\/4 cups all-purpose flour and 1\/4 teaspoon salt; cut in 1\/2 cup cold butter until crumbly. Gradually add 3 to 5 tablespoons of ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.<\/li>\n<li><strong>Pumpkin<\/strong>: Make sure to use canned pumpkin puree, not pumpkin pie filling, for this recipe. We prefer <a href=\"https:\/\/www.tasteofhome.com\/article\/canned-pumpkin-vs-fresh-pumpkin\/\" data-name=\"www.tasteofhome.com\/article\/canned-pumpkin-vs-fresh-pumpkin\/\" data-module=\"content engagement\" data-position=\"embedded links\">canned pumpkin vs. homemade pumpkin puree<\/a> for our pumpkin pies, but if you want to use <a href=\"https:\/\/www.tasteofhome.com\/collection\/how-to-make-pumpkin-puree\/\" data-name=\"www.tasteofhome.com\/collection\/how-to-make-pumpkin-puree\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade pumpkin puree<\/a>, you\u2019ll need about 1-1\/2 cups of pureed cooked pumpkin for this recipe.<\/li>\n<li><strong>Eggs<\/strong>: Eggs create the custard in the pumpkin portion of this pie. They&#8217;re also integral to making the pecan pie filling.<\/li>\n<li><strong>Whipping cream<\/strong>: Most pumpkin pies are made with evaporated milk, but whipping cream makes it even more luscious.<\/li>\n<li><strong>Maple syrup<\/strong>: Maple syrup sweetens both the pumpkin pie filling and the crunchy pecan topping, so you want to use the best you can find. Make sure it\u2019s pure maple syrup and not pancake syrup, which has added corn syrup. These are our Test Kitchen\u2019s picks for the <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-maple-syrup\/\" data-name=\"www.tasteofhome.com\/collection\/best-maple-syrup\/\" data-module=\"content engagement\" data-position=\"embedded links\">best maple syrups<\/a>.<\/li>\n<li><strong>Spices<\/strong>: Sugar and spice makes pumpkin pecan pie very, very nice. The two classics\u2014cinnamon and nutmeg\u2014are here, and that\u2019s all you really need. If you want to use only cinnamon, that\u2019s fine too.<\/li>\n<li><strong>Pecans<\/strong>: If you have the time, start with raw pecans, and toast them at home. They\u2019ll taste richer and more flavorful. Chop them yourself, and save a few extra halves for garnish.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Get the crust ready<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1920035 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Get-the-crust-ready_FT23_36937_JR_0816_SSedit.jpg?fit=700%2C467\" alt=\"Get The Crust Ready Ft23 36937 Jr 0816\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Preheat your oven to 425\u00b0F. On a lightly floured surface, roll the dough to a 1\/8-inch-thick circle; transfer to a 9-inch pie plate. Trim the crust to about 1\/2 inch beyond the rim of the plate. Crimp or flute the edge as you like.<\/p>\n<p><em>Editor&#8217;s Tip<\/em>: Make sure the dough is properly chilled before handling so it\u2019s easier to roll out. If using an all-butter pie crust, pop the dough-filled pie plate into the refrigerator to chill while you make the rest of your fillings. That way the butter won\u2019t melt too much before it hits the oven.<\/p>\n<h3>Step 2: Make the pumpkin filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1918523\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Make-the-pumpkin-filling_FT23_36937_JR_0816_2-1.jpg?fit=700%2C467\" alt=\"Make The Pumpkin Filling Ft23 36937 Jr 0816 2\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a large bowl, beat two eggs, the pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth. Pour the mixture into your pie crust.<\/p>\n<h3>Step 3: Make the pecan topping<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1918524\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Make-the-pecan-topping_FT23_36937_JR_0816_4.jpg?fit=700%2C467\" alt=\"Make The Pecan Topping Ft23 36937 Jr 0816 4\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a large bowl, stir together the last two eggs with the pecans, sugar and syrup. Carefully spoon the nutty mixture over the top of the pumpkin.<\/p>\n<h3>Step 4: Bake the pie<\/h3>\n<p>Bake the pie for 15 minutes, then reduce the oven temperature to 350\u00b0. Continue baking the pie until the crust is golden brown and the top of the pie is set, 40 to 45 minutes longer. Remove the pie from the oven.<\/p>\n<p><em>Test Kitchen Tip:<\/em> You want a little jiggle in the pie when it comes out of the oven. To test for doneness, tap the side of the pan with a spoon, and see if the filling wobbles just slightly. If it jiggles too much, it still needs more time.<\/p>\n<h3>Step 5: Let the pecan pumpkin pie rest<\/h3>\n<p>It\u2019s important to let the pie cool on a wire rack for at least one hour (don\u2019t be tempted to refrigerate it to speed up the cooling process\u2014that can lead to a cracked top). Once cooled, refrigerate the pie overnight. If you&#8217;d like, serve the pie with dollops of whipped topping.<\/p>\n<h2>Pumpkin Pecan Pie Variations<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1918533\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Pumpkin-Pecan-Pie-Variations_FT23_36937_JR_0816_6_1.jpg?fit=700%2C467\" alt=\"Pumpkin Pecan Pie Variations Ft23 36937 Jr 0816 6 1\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Use a spice mix<\/strong>: If you want to keep it simple, use <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-pumpkin-pie-spice\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-pumpkin-pie-spice\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade pumpkin pie spice<\/a> (or even apple pie spice) in place of the cinnamon and nutmeg. This will give you a spicier pie.<\/li>\n<li><strong>Make mini pies<\/strong>: Experiment with making miniature pumpkin pecan pies. Pull out your muffin tin, and follow this recipe for adorable <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pumpkin-tartlets\/\" data-name=\"www.tasteofhome.com\/recipes\/pumpkin-tartlets\/\" data-module=\"content engagement\" data-position=\"embedded links\">pumpkin tartlets<\/a>.<\/li>\n<li><strong>Add a pretty decoration<\/strong>: Create some decorations using extra pie dough: Roll the refrigerated pastry scraps to 1\/8-inch thickness. Then, using a knife or leaf-shaped cookie cutter, cut the dough into about 1-inch pieces. Place the pie leaves on an ungreased baking sheet, and bake at 375\u00b0 for six to eight minutes, or until the edges are very lightly browned. Cool on a wire rack. Place them on top of the cooled pumpkin pecan pie before serving, or garnish each slice with a pretty leaf along with whipped cream.<\/li>\n<\/ul>\n<h2>How to Store Pumpkin Pecan Pie<\/h2>\n<p>Once cooled, you can store pecan pumpkin pie in an airtight container, or wrapped tightly, in the refrigerator for up to four days.<\/p>\n<h2>How to Freeze Pumpkin Pecan Pie<\/h2>\n<p>You can freeze pumpkin pecan pie, and this will save you some time if you\u2019re cooking a lot for the holidays. Cover tightly, and store in a freezer-friendly resealable bag for up to one month.<\/p>\n<h2>Pumpkin Pecan Pie Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1920028 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Pecan-Pumpkin-Pie-Tips_2_FT23_36937_JR_0816_5-1.jpg?fit=700%2C467\" alt=\"Pecan Pumpkin Pie Tips 2 Ft23 36937 Jr 0816 5\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><\/p>\n<h3>Should you blind bake the crust for pecan pumpkin pie?<\/h3>\n<p>You don\u2019t need to blind bake the crust for pecan pumpkin pie. It bakes in the oven long enough that the crust will cook as the filling cooks.<\/p>\n<h3>How do you prevent a soggy bottom for pecan pumpkin pie?<\/h3>\n<p>Prevent a soggy bottom for pecan pumpkin pie by baking the pie in the lower third of the oven.<\/p>\n<h3>How do you stop a pumpkin pie crust from burning?<\/h3>\n<p>To stop a pumpkin pie crust from burning, use a pie shield to protect the crust. If you don\u2019t have one on hand, simply make a <a href=\"https:\/\/www.tasteofhome.com\/article\/pie-crust-shield\/\" data-name=\"www.tasteofhome.com\/article\/pie-crust-shield\/\" data-module=\"content engagement\" data-position=\"embedded links\">pie crust shield<\/a> with aluminum foil.<\/p>\n<h3>Why did my pumpkin pie crack?<\/h3>\n<p>To prevent a pumpkin pie from cracking, follow these best practices: don\u2019t overbake the pie; bake it on the lower third oven rack; make sure the oven temperature is correct; and let the pie cool slowly. Fortunately, with our pumpkin pecan pie, the pecan topping hides most cracks. And as backup, you can use those decorative leaves to hide any cracks\u2014along with lots of whipped cream.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>When you just can,\u00c4\u00f4t decide between pumpkin pie and pecan pie for the holidays, it,\u00c4\u00f4s time to go with the perfect mashup: pumpkin pecan pie.<\/p>\n","protected":false},"author":7884,"featured_media":1963372,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[306129,303971,304158,304173,304423,304358,304328,305271,306366,306125,304288,305487,304338,304515,304390,304343,303966,304408,304368,303887,306848,304347,304348,304268,305374,307449,306377,307484,303991,306336,307759,324623,304388,304150,303883,304468,307614,304403],"categories-v2":[311902,308500,310461,309438,309455,308821,308988,308984,308481,309216,312255,311897,259620,310796,308992,308880,308761,308993,308495,308813,308745,308478,309603,308998,309000,259483,309381,310465,339856,310491,308515,312199,312318,310724,309177,308752,309434,308476,308875,310591,308812],"coauthors":[341501],"recommended_recipes":[{"post_title":"Bourbon Chocolate Pecan 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Pie","post_link":"\/recipes\/cranberry-pecan-pie\/","post_image":"\/wp-content\/uploads\/2017\/10\/Cranberry-Pecan-Pie_EXPS_HCA18_25635_C09_29_5b-1.jpg"},{"post_title":"Pecan Apple Pie","post_link":"\/recipes\/pecan-apple-pie\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Pineapple Pecan Pie","post_link":"\/recipes\/pineapple-pecan-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pineapple-Pecan-Pie_exps3464_BOCP50842C49B_RMS.jpg"},{"post_title":"New Orleans Pecan Pie","post_link":"\/recipes\/new-orleans-pecan-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3431_couon90p51dtran.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pecan-Pumpkin-Pie_EXPS_FT23_36937_JR_0816_8.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/pecan-pumpkin-pie\/","name":"Pumpkin Pecan Pie","datePublished":"2018-01-01","dateModified":"2023-11-20","prepTime":"PT10M","cookTime":"PT55M","totalTime":"PT01H05M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Pecan-Pumpkin-Pie_EXPS_FT23_36937_JR_0816_8.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"When you just can\u2019t decide between pumpkin pie and pecan pie for the holidays, it\u2019s time to go with the perfect mashup: pumpkin pecan pie.","recipeIngredient":["Dough for single-crust pie","2 large eggs","1 can (15 ounces) pumpkin","1\/2 cup maple syrup","1\/4 cup sugar","1\/4 cup heavy whipping cream","1 teaspoon ground cinnamon","1\/2 teaspoon ground nutmeg","TOPPING:","2 large eggs, lightly beaten","1 cup chopped pecans","1\/2 cup sugar","1\/2 cup maple syrup","Whipped topping, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Get the crust ready","text":"Preheat your oven to 425\u00b0F. On a lightly floured surface, roll the dough to a 1\/8-inch-thick circle; transfer to a 9-inch pie plate. Trim the crust to about 1\/2 inch beyond the rim of the plate. Crimp or flute the edge as you like. Editor's Tip: Make sure the dough is properly chilled before handling so it\u2019s easier to roll out. If using an all-butter pie crust, pop the dough-filled pie plate into the refrigerator to chill while you make the rest of your fillings. That way the butter won\u2019t melt too much before it hits the oven.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Get-the-crust-ready_FT23_36937_JR_0816_SSedit.jpg?fit=700,467"},{"@type":"HowToStep","name":"Make the pumpkin filling","text":"In a large bowl, beat two eggs, the pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth. Pour the mixture into your pie crust.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Make-the-pumpkin-filling_FT23_36937_JR_0816_2-1.jpg?fit=700,467"},{"@type":"HowToStep","name":"Make the pecan topping","text":"In a large bowl, stir together the last two eggs with the pecans, sugar and syrup. Carefully spoon the nutty mixture over the top of the pumpkin.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Make-the-pecan-topping_FT23_36937_JR_0816_4.jpg?fit=700,467"},{"@type":"HowToStep","name":"Bake the pie","text":"Bake the pie for 15 minutes, then reduce the oven temperature to 350\u00b0. Continue baking the pie until the crust is golden brown and the top of the pie is set, 40 to 45 minutes longer. Remove the pie from the oven. Test Kitchen Tip: You want a little jiggle in the pie when it comes out of the oven. To test for doneness, tap the side of the pan with a spoon, and see if the filling wobbles just slightly. If it jiggles too much, it still needs more time."},{"@type":"HowToStep","name":"Let the pecan pumpkin pie rest","text":"It\u2019s important to let the pie cool on a wire rack for at least one hour (don\u2019t be tempted to refrigerate it to speed up the cooling process\u2014that can lead to a cracked top). Once cooled, refrigerate the pie overnight. If you'd like, serve the pie with dollops of whipped topping."}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Lesley Balla"}],"nutrition":{"@type":"NutritionInformation","calories":" 524 calories","fatContent":"27g fat (11g saturated fat)","cholesterolContent":"132mg cholesterol","sodiumContent":"200mg sodium","carbohydrateContent":"68g carbohydrate (46g sugars","fiberContent":"4g fiber)","proteinContent":"7g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.2105265,"reviewCount":19,"worstRating":1,"bestRating":5},"recipeCuisine":"North America","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-11-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Anthony759"},"reviewBody":"<p>Does anyone have last years recipe?  The pecan topping was a bit different and my family loved them as a pie topping and snack.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-11-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Nan505"},"reviewBody":"<p>DO NOT USE ALUMINUM FOIL FROZEN PIE CRUSTS!!!!  There is easily enough batter for 3 9\" pies..,.and that's without the pecan topping!  Probably will taste good, but a large portion of it is on the floor, in the HOT oven.  Come on folks, get the measurments correct before publishing.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenRaindrop"},"reviewBody":"After reading the comments about the strong taste of the maple syrup, I halfed it in both the filling and the topping. I also did half the sugar in the topping and it was still plenty sweet. It was a huge hit!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-12-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveTooth"},"reviewBody":"The pecan topping was wonderful, but the pumpkin pie part was a little runny. Next time I won't use as much whipping cream. Easy recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedCherries"},"reviewBody":"I made this for Thanksgiving for my family. It is definitely a keeper...I did cut back about 1\/2 on the sugar and it was perfect. A little less sweet. Thanks for sharing this one!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-11-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedHelmet"},"reviewBody":"Ok, so far, WAY too much liquid, even with a 9 inch deep dish pie crust. This is my first time making this. Depending on the crowd's reaction (keep or nix), I have to cut WAY back on the liquid in the topping!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPlanet"},"reviewBody":"This was pretty easy to make and everyone enjoyed it.  I will make it again next year.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleTooth"},"reviewBody":"My favorite pie! Made my first the year I got my first deep dish 10\" pie plates. They needed two recipes to fill pumpkin and pecan but a lot was left over from each doubled recipe. Not having time or pans to fit all of what was left except another 10\" deep dish, I poured the pumpkin in, but not near enough to fill so my brain said...humm...pumpkin and pecan, and poured pecan in too. Fantastic! Family loves it to this day...about forty or fifty years now.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-10-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldTooth"},"reviewBody":"Correct this recipe's one flaw and you will have a good pie: it's too much filling for a pie crust, even a deep dish pie crust.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueCocktail"},"reviewBody":"I remember making this pie. Found the recipe in the magazine first. It was so good, but now when I see how it has nearly 500 calories, it makes me groan. Guess I'll have to find myself another, lighter pumpkin pie favorite, lol.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-10-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldTooth"},"reviewBody":"Correct this recipe's one flaw and you will have a good pie: it's too much filling for a pie crust, even a deep dish pie crust.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBone"},"reviewBody":"This was very good, but when I added the pecans before baking, most of them sank into the pumpkin mixture toward the middle. That part of the pie never really set. Any suggestions?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanRocket"},"reviewBody":"We all voted this pie to be our traditional holiday pie.  It is very easy, tasty,and great with a spoonful of whipped cream.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-12-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangePaw"},"reviewBody":"This is a fantastic pie!! Very rich but very delicious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurplePlanet"},"reviewBody":"I would use Stevia and reduce calories","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-10-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeMagnet"},"reviewBody":"Easy to assemble and pretty to look at.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BluePretzel"},"reviewBody":"So easy, yet very delicious. I would suggest coarsely chopping the pecans.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanUmbrella"},"reviewBody":"They LOVED it!  I have been commanded tor repeat it for Christmas dinner.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-10-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeLocomotive"},"reviewBody":"we thought it was great.  someone mentioned that it overflowed and yes, it did a little so I wouldn't pour quite all of it in the pan. I just made it yesterday and have already given it to 2 friends. I like the combo of both pumpkin and pecan pies.  Very tasty!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"36937","romance_copy_dek":"When you just can\u2019t decide between pumpkin pie and pecan pie for the holidays, it\u2019s time to go with the perfect mashup: pumpkin pecan pie.","enhanced_recipe_title":"Pumpkin Pecan Pie","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Dough for single-crust pie","IngredientText":"Dough for single-crust pie"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 large eggs","IngredientText":"2 large eggs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (15 ounces) pumpkin","IngredientText":"1 can (15 ounces) pumpkin"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup maple syrup","IngredientText":"1\/2 cup maple syrup"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup sugar","IngredientText":"1\/4 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup heavy whipping cream","IngredientText":"1\/4 cup heavy whipping cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon ground cinnamon","IngredientText":"1 teaspoon ground cinnamon"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon ground nutmeg","IngredientText":"1\/2 teaspoon ground nutmeg"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>TOPPING:<\/b>","IngredientText":"<b class='sIngredient'>TOPPING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 large eggs, lightly beaten","IngredientText":"2 large eggs, lightly beaten"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup chopped pecans","IngredientText":"1 cup chopped pecans"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup sugar","IngredientText":"1\/2 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup maple syrup","IngredientText":"1\/2 cup maple syrup"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Whipped topping, optional","IngredientText":"Whipped topping, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pecan-Pumpkin-Pie_EXPS_FT23_36937_JR_0816_8.jpg","RecipeId":36937,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Pecan Pumpkin Pie Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Pecan-Pumpkin-Pie_EXPS_FT23_36937_JR_0816_8.jpg","ContributorId":null,"Firstname":"Deborah","Lastname":"Whitley","City":"Nashville","StateDescription":"Tennessee","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 10 min. 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