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Thursday, November 17, 2011

Pumpkin Pecan Pie


I am not one to make decisions easily, even when it comes to simple decisions like which kind of pie to have for Thankgiving dessert - pumpkin or pecan? I usually take 1/2 piece of each!  After making this pie, there is no need for such decisions. It's the perfect blend of both. I love how easy this was to make and the taste was amazing! I did add just 1/4 tsp of pumpkin pie spice, because I thought it was strange that a pumpkin pie recipe had no spices. I'm not sure if it made much of a difference or was needed, but either way - you must make this!





Source: Paula Deen

Ingredients:
  • 3 eggs
  • 1 cup dark corn syrup
  • 1/2 cup sugar
  • 4 tablespoons (1/2 stick) melted butter
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla
  • 1 cup chopped pecans
  • 1 9-inch unbaked pie shell
  • Whipped cream

Directions:

Preheat oven to 350°F.


With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin and vanilla until well-blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Let cool completely before serving to allow the filling to set up.

Garnish with whipped cream

1 comments:

LV said...

This is the best of both worlds. Yummy pumpkin pie and pecan pie. I bet this will go over well at your Thanksgiving dinner!

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