Pumpkin Pecan Pie
From midgelet 14 years ago
- 50 minutes to make
- Serves 8
This is an excellent pie. The layers remain separate and distinct, and the flavors compliment each other beautifully. Note: use Unbaked 9-inch pie shell Nice holiday pie recipe!
Ingredients
- 1 unbaked pie shell shopping list
- 1 large egg, slightly beaten shopping list
- 1 cup pumpkin purée (fresh cooked or canned) shopping list
- 1/3 cup sugar shopping list
- 1 tablespoon heavy cream, half-and-half or whole milk shopping list
- 1/2 teaspoon cinnamon, rounded shopping list
- 1/4 teaspoon nutmeg shopping list
- 1/4 teaspoon ground ginger shopping list
- pecan Layer shopping list
- 2 large eggs, slightly beaten shopping list
- 2/3 cup light corn syrup (Karo) shopping list
- 1/2 cup sugar shopping list
- 3 tablespoons butter, melted shopping list
- 1/2 teaspoon vanilla extract shopping list
- 1 cup chopped pecans shopping list
How to make it
- Preheat oven to 375°F.
- For the pumpkin layer, combine 1 egg, pumpkin, 1/3 cup sugar, cream, cinnamon, nutmeg and ginger.
- Spread gently over bottom of unbaked pie shell.
- For the pecan layer, combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla.
- Stir in pecans.
- Gently spoon mixture over pumpkin layer in pie shell.
- Bake for 50 minutes.
- Cool and serve with ice cream or whipped cream if desired
People Who Like This Dish 3
- quaziefly ALL POINTS
- momo_55grandma Mountianview, AR
- bobbyc0117 Canfield, OH
- clbacon Birmingham, AL
- midgelet Whereabouts, Unknown
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The Rating
Reviewed by 3 people-
Awsome pie luv this flavor combo. thanks bunches high5
momo_55grandma
in Mountianview loved it
-
Excelent recipe this will definitely find a place on my thanksgiving dessert table.High 5
bobbyc0117
in Canfield loved it
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