Pumpkin Pecan Pie Recipe
Can't decide whether to make pumpkin pie or pecan pie? With this pumpkin pecan pie, you don't have to! It's like two pies in one.This pecan pie tastes best when it is served warm with a scoop of vanilla ice cream or whipped cream on top.
Ingredients:
- 1 9-inch deep-dish frozen pie crust
- 1 cup unsweetened pumpkin puree (not pumpkin pie mix)
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 tsp. cinnamon
- 1/4 tsp. cloves
- .
- For Pecan Layer:
- 2/3 cup light corn syrup
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 3 Tbsp. butter, melted
- 1 cup pecan halves
Preparation:
- Preheat oven to 350 degrees F.
- Thaw pie crust according to package directions.
- Beat pumpkin puree, sugar, egg, cinnamon and cloves together. Spread into bottom of pie crust.
- Beat remaining ingredients, except pecans. Stir in pecans. Pour over pumpkin layer.
- Bake 50-55 minutes until filling is set.
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