Pumpkin Pecan Pie Recipe
Finished pie – I have since adapted the recipe to cook the pumpkin for 10 minutes first prior to adding the pecans, so they will not burn along the edges.
Nothing I love more than a Pumpkin Pie in the Fall, but my family likes Pecan Pie as well. Why not have two of the best desserts in one?
Ingredients:
3 eggs
1 cup canned pumpkin
1 cup sugar
1/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/2 cup light corn syrup
2 tablespoons of melted butter
1 tsp vanilla extract
1 cup coarsely chopped pecans
Dash of salt
1 prepared, frozen pie crust
Instructions:
Pecan mixture added to pumpkin prior to baking
Preheat oven to 350 degrees
Combine 1 egg, 1/2 cup sugar, cinnamon, ginger, cloves and salt. Gently stir. When mixed, spread in pie crust.
Put in the over for 10 minutes.
In the meantime, beat the 2 other eggs, then add corn syrup, 2/3 cup sugar, the melted butter and vanilla and mix well.
Stir in the pecans.
Carefully spoon over the pumpkin mixture.
Bake for 50 to 60 minutes. Let cool before serving.
Don’t forget to check our Food News section for the most up to date information.
Subscribe
If you enjoyed this article, subscribe to receive more just like it.
Comments (1)
Trackback URL | Comments RSS Feed
Sites That Link to this Post