Pecan Crunch Pumpkin Pie

Oh me, oh my, it’s pie!

Ask 10 different people their favorite kind of pie, and you just may get 10 different answers. Whether you like the all-American apple, or prefer cherry, peach, chocolate or pecan, the list can go on and on. One thing is certain, those flaky crusts and fruit or cream fillings are a favorite of young and old alike.

Readers submitted a wide variety of recipes and you just may find a new favorite to add to your recipe box.

Pecan Crunch Pumpkin Pie

Submitted by Janice McNeely, Illinois Electric Cooperative
Course Pie
Cuisine American
Servings 8


  • 1 unbaked 9-inch deep dish pie shell
  • 3 T. butter melted
  • 1/2 C. packed brown sugar
  • 3/4 C. Pecans coarsely chopped
  • 1/2 C. granulated sugar
  • 1 T. all-purpose flour
  • 1/2 tsp. Salt
  • 1/4 tsp. mace (may substitute with nutmeg if you can’t find it)
  • 1/4 tsp. nutmeg
  • 1/2 tsp. Cinnamon
  • 2 large egg yolks (reserve egg whites)
  • 1/2 C. evaporated milk
  • 1 C. pumpkin


  • Heat oven to 450 F.
  • Mix butter, brown sugar and pecans and gently pack in bottom of pie shell. Bake for 6 minutes and remove from oven.
  • Reduce oven to 350 F.
  • Whip egg whites until stiff and set aside.
  • Mix all other ingredients together and fold in egg whites.
  • Pour on top of pecan mixture.
  • Bake for 50-60 minutes.


Nutritional information per serving: 395 calories; 22.5g fat; 371mg sodium; 47.5g carbohydrates; 4.6g protein.