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Pecan Pumpkin Pie

Pecan Pumpkin Pie

Settle the age-old debate of pecan vs. pumpkin with this heavenly pecan pumpkin pie recipe. If you’re lucky enough to have a pecan tree near your home, we recommend using fresh pecans for the top half of this pie. This is a perfect, low-stress dessert to have at Thanksgiving dinner. Everyone will be begging for this pecan pumpkin pie recipe!

Yield

Conversions

Ingredients

3

eggs (divided)

1

cups pumpkin

1

cups sugar (divided)

1

tsp pumpkin pie spice

cups corn syrup (dark syrup, optional)

3

tbsp melted butter

½

tsp vanilla

1

cups pecan halves

1

unbaked 9″ pastry shell

Preparation

  1. Preheat oven to 350° F. Stir together 1 slightly beaten egg, pumpkin, 1/2 cup sugar and pumpkin pie spice.

  2. Put unbaked pastry shell in a 9″ pie or cake pan. Spread the pumpkin mixture over the bottom of pie shell.

  3. Combine 2 beaten eggs, corn syrup, remaining sugar, butter and vanilla. Stir in nuts. Spoon over pumpkin mixture. Bake at 350° F for 50 minutes or until filling is set.

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