Pumpkin Pecan Pie
This melt-in-your-mouth creamy and crunchy pumpkin pecan pie recipe is simply the best pie for any occasion!
Foto: Spend With Pennies
Ingredients
- 1 pie shell (unbaked)
- 1 cup pumpkin puree
- ½ cup evaporated milk
- ¼ cup brown sugar
- 1 ½ tablespoons granulated sugar
- 1 egg
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ⅔ cup corn syrup
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 3 tablespoons butter (melted)
- 2 eggs
- ½ teaspoon vanilla extract
- ½ teaspoon cornstarch
- ½ cup pecans
- ½ cup chopped pecans
Steps
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Preheat oven to 400°F. Line a deep dish pie plate with the pastry.
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In a large bowl combine all pumpkin pie filling ingredients. Whisk until smooth.
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Pour the pumpkin filling mixture into the unbaked pie shell and bake for 15 minutes.
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While the pumpkin layer is baking, combine the pecan pie filling ingredients, except for the pecans. Once mixed, fold in the chopped pecans.
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Remove the pie from the oven and gently spoon the pecan filling over top of the pumpkin (do not pour it).
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Place the pecan halves evenly over the top of the pie. Place in the oven.
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After 20 minutes, cover the edges of the crust with foil or a pie shield. Reduce heat to 350°F and cook for an additional 35-40 minutes or until set.
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Remove from the oven and cool at room temperature for 30 minutes. Cool in the fridge for at least 4 hours or overnight completely.
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Serve with whipped cream.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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