Pumpkin-Pecan Pie

(from donutage’s recipe box)

Source: Andrew Burke

Prep time: 30 minutes
Cook time: 50 minutes

Categories: Thanksgiving, dessert, pie

Ingredients

  • 1 9" pie shell, unbaked
  • 1 Large egg, slightly beaten
  • 1 Cup pumpkin purée (fresh cooked or canned)
  • 1/3 Cup sugar
  • 1 Tbsp. heavy cream, half-and-half or whole milk
  • 1/2 tsp. ground cinnamon (rounded 1/2 teaspoon)
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground ginger
  • 2 Large eggs, slightly beaten
  • 2/3 Cup light corn syrup (Karo)
  • 1/2 Cup sugar
  • 3 Tbsp. butter, melted
  • 1/2 tsp. vanilla
  • 1 Cup pecans, chopped

Directions

  1. Preheat oven to 375°F.

  2. Pumpkin Layer: Combine 1 egg, pumpkin, 1/3 cup sugar, cream, cinnamon, nutmeg and ginger. Spread gently over bottom of unbaked pie shell.

  3. Pecan Layer: Combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla. Stir in pecans. Pour carefully over pumpkin layer in pie shell.

  4. Bake in 375°F oven for 50 minutes.

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