Pumpkin Pecan Pie
Pumpkin Pecan Pie is the fall dessert mashup of my dreams! This Thanksgiving dessert combines two of the most popular pies and is such a hit.
- 3/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup canned pumpkin
- 3 eggs lightly beaten
- 1/2 cup dark corn syrup
- 1 teaspoon vanilla extract
- 1 9 inch unbaked pastry shell
- 3/4 cup coarsely chopped pecans
- 20 pecan halves
- Whipped cream
In a large mixing bowl, combine brown sugar, cinnamon and salt.
Add pumpkin, eggs, corn syrup and vanilla; beat well.
Pour into the pastry shell.
Sprinkle with chopped pecans.
Place pecan halves around the outer edge of filling.
Bake at 425 degrees for 15 minutes.
Reduce the heat to 350 degrees and then bake 25 more minutes or until a knife inserted near the center comes out clean.
Cool and serve with whipped cream if desired.
Serving: 8g | Calories: 367kcal | Carbohydrates: 52g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 223mg | Potassium: 200mg | Fiber: 3g | Sugar: 38g | Vitamin A: 4855IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg