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

  • 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


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


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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