Pumpkin Pecan Pie

By 25 Comments

pumpkin pecan pie both dark

Take the amazing classic that is pumpkin pie, add pecans and lots of spices, and you have a new pie will not only have you going for seconds, you will look for the big spoon to add ice cream on top.


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Pumpkin pecan pie
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Ingredients
  • 1 unbaked pie crust (see my bestest pie crust recipe) in pie pan
  • 3 large eggs
  • ½ cup sugar
  • 2 sticks melted unsalted butter (I use Plugra)
  • 15 oz canned pumpkin
  • ¾ cup dark or light corn syrup
  • ¼ tsp salt
  • 1 ½ tsp pumpkin pie spice (can use a combo of cinnamon/nutmeg/ginger if desired)
  • ½ cup chopped pecans
Instructions
  1. Preheat oven to 375
  2. In a large bowl or mixer, mix all ingredients (except nuts) until well combined.
  3. Fold in nuts and spread mixture evenly over pie crust
  4. Place pie on a baking sheet and bake for 45-55 minutes or until set
  5. Cool for 15 minutes and serve
  6. Wrap remaining pie with plastic wrap at room temp for three days or in fridge for five.
  7. Can be frozen and placed out to thaw 8 hours before serving

Comments

  10. housewifeintraining says

    So glad I don’t have to choose between pumpkin and pecan by any longer! The filling is where its at anyways!

    Reply

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