Add healthy pecans to pumpkin pie for a delicious Fall dessert

Pumpkin pecan pie
Pumpkin pecan pie
Pumpkin pecan pie

Scientific studies have suggested pecans help fight disease, are powerful antioxidants and heart-healthy, and help stabilize weight loss by serving as a healthy snack in-between meals, according to the Georgia Pecan Commission.

Researchers from the Harvard School of Public Health and Brigham and Women’s Hospital University found that people who ate one ounce of nuts, including pecans, seven days a week had

  • A 20% lower chance of dying from a variety of causes such as heart disease, stroke, respiratory illness and cancer.
  • People who consumed a modest amount of nuts regularly were leaner, ate a healthier diet, exercised more often and were less likely to smoke.

The following recipe is from Fisher, which sells some of the nuts grown and processed here in Southwest Georgia and Southeast Alabama.


Pumpkin Pecan Pie


  • 1 ¾ cup Fisher® Pecan Halves, lightly toasted
  • 1 ½ tsp. cinnamon
  • 1 can (15 oz.) solid pack pumpkin
  • 1 cup sour cream
  • 1 cup granulated sugar, divided
  • ½ tsp. kosher salt
  • 2 large eggs
  • 1 large egg yolk
  • ½ tsp. ground allspice
  • ½ tsp. ground nutmeg
  • 1 9-inch frozen deep dish pie shell
  • Rolling pin
  • 3 baking sheets


  1. Preheat the oven to 350°F. Chop ½ cup pecans; combine with cinnamon together in a small bowl, set aside.
  2. Whisk pumpkin, sour cream, sugar, salt, eggs, egg yolk, allspice and nutmeg together in a medium bowl.
  3. Sprinkle pecan and cinnamon mixture onto the pie shell. Pour the filling on top of the nuts and place the pie in the center of the oven to bake. Bake until the top browns lightly and pie is set 55 to 60 minutes. Pie will be fairly solid when gently shaken by the edges of the pie tin. Top with the remaining pecans.

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