Pumpkin Pecan Pie

Two great favorites combine in this astonishingly delicious pie

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Recipe

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Yield
Servings
Recipe CategoriesDesserts

Ingredients

1eachprepared deep dish pie crust

Pumpkin Filling

1eachegg
1Cupcanned solid packed pumpkin
1⁄3Cupsugar
1⁄2Teaspoonground cinnamon
1⁄4Teaspoonground ginger
1⁄8Teaspoonground cloves
1⁄4Teaspoonsalt

Pecan Filling

2eacheggs
2⁄3Cuplight or dark corn syrup
1⁄3Cupsugar
2Tablespoonmelted butter
1Teaspoonvanilla
1Cuppecans, coarsely chopped

Instructions

Pumpkin Filling

  1. Preheat oven to 350°.
  2. Pre-bake the pie shell for about 15 minutes or until it just starts to turn color.
  3. In a small bowl, combine one egg, pumpkin, sugar, cinnamon, ginger, cloves and salt.
  4. Spread mixture into pie crust.

Pecan Filling

  1. In a medium bowl, beat two eggs slightly.
  2. Stir in corn syrup, sugar, butter and vanilla; stir until well blended.
  3. Stir in pecans.
  4. Carefully spoon over pumpkin mixture.
  5. Bake 50-60 minutes or until filling is set around the edge.
  6. You may need to cover the pie with parchment paper or another pan to prevent too much color on the top.
  7. Cool pie completely on wire rack.
  8. Serve with whipped cream and/or vanilla sauce.

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