Pumpkin Pecan Pie
With a crunchy pecan topping and spiced pumpkin filling a pie crust, this Pumpkin Pecan Pie is a mash-up of two classic pies. It offers the perfect combination of creamy and crunchy, sweet and spiced, and is sure to disappear quickly.
Servings: 8 slices
Calories: 367kcal
Ingredients
- 3/4 cup brown sugar packed
- 1/2 tsp cinnamon ground
- 1/4 tsp salt
- 1 cup pumpkin canned
- 3 eggs lightly beaten
- 1/2 cup corn syrup dark
- 1 tsp vanilla extract
- 1 pastry shell 9-inch unbaked
- 3/4 cup pecans coarsely chopped
- 20 pecan halves
- Whipped cream
Instructions
- 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.
Nutrition
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