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Egg Pecan Pumpkin Pie

  • Recipe Submitted by on

Category: Eggs, Kids, Holiday, Pies

 Ingredients List

  • 2 deep dish pie shells, unbaked
  • 15 oz canned pumpkin
  • 3 egg yolks
  • 1 whole egg
  • 1 can sweetened condensed milk (14oz)
  • 1 teaspoon pumpkin pie spice
  • 1 1/3 cup brown sugar
  • 2/3 cup melted butter
  • 2 eggs
  • 2 egg yolks
  • 2 tablespoons flour
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chopped pecans


Preheat oven to 400 degrees.

Combine pumpkin, 3 egg yolks, 1 egg, sweetened condensed milk and pumpkin pie spice.

In a separate bowl, combine brown sugar, melted butter, 2 eggs, 2 egg yolks, flour, vanilla and pecans. Set aside.

Divide the pumpkin mixture evenly between the two pie shells and place in the oven for 15 minutes.

Remove from the oven and gently spoon the pecan filling over top of the pumpkin (do not pour it) dividing between the two pies.

Cover the edges of the crust with foil or a pie crust shield. Reduce heat to 350 degrees and cook an additional 35-40 minutes or until set.

Cool completely and top with whipped cream.

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