Recipe

Pumpkin Pecan Pie Recipe

	Dragonbear / All my dishes 2 years, 5 months ago This is the pumpkin pie that the relatives who don't like pumpkin pie LOVE. Creamy pumpkin filling and a surprising pecan layer make this pie a wonderful holiday dessert. Prep:20m Cook:50m Servings:10	Dragonbear
	holiday pecan pumpkin

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Ingredients

1 9-inch pie crust

1 1/4 cups firmly packed light brown sugar, divided

1 cup pecans, chopped and toasted

3 tablespoons butter, melted

1/4 teaspoon vanilla extract

1 16-oz. can pumpkin

1 8-oz. package of cream cheese, softened

2 large eggs

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

Whipped cream (optional)

Directions

Preheat oven to 350 F.

Bake piecrust 6 minutes or until lightly browned.

Let cool; increase oven temperature to 425 F.

Combine 1/2 cup brown sugar, chopped pecans, butter and vanilla; spread on bottom of baked piecrust.

Beat pumpkin, cream cheese, 2 eggs and remaining 3/4 cup brown sugar at medium speed with an electric mixer. Add flour and spices, beating until blended. Spoon mixture over pecan mixture.

Bake at 425 F for 15 minutes. Reduce temperature to 350 F, and bake 30 more minutes or until pie is set.

Cool pie on wire rack; serve warm or chilled with whipped cream.

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