Pumpkin Pecan Pie Recipe

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Pumpkin Pecan Pie

Kelly Lollman

By
@kelollman

Two favorite flavors, rolled into one! This is very rich, so small slices are recommended.


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Rating:

Comments:

Serves:

12

Prep:

35 Min

Cook:

55 Min

Method:

Bake

Ingredients

1
pie crust shell
1 (15 oz) can(s)
pumkin puree
1 c
brown sugar, lightly packed
3
eggs
2 oz
cream cheese, room temperature
1 tsp
pumpkin pie spices
1 tsp
vanilla extract
1/2 c
dark corn syrup
3 Tbsp
butter, melted
3/4 c
pecans, chopped
1 c
pecan halves

Directions Step-By-Step

1
Preheat the oven to 425 degrees F. Place a jellyroll pan in the oven on the lowest rack. Lightly grease (or use cooking spray) a 9" pie pan. Prepare the pie crust.
2
In a medium sized bowl, blend the pumpkin puree, 1/2 cup of brown sugar, 1 egg, cream cheese, pie spices and 1/2 tsp vanilla extract with a mixer on medium speed. Pour the filling mixture into the prepared pie crust.
3
In a separate bowl whisk together the corn syrup, butter and the remaining brown sugar, 2 eggs and 1/2 tsp vanilla extract. Stir in 3/4 cup chopped pecans. Spoon this mixture over the pumpkin filling. Arrange the pecan halves over the top. Bake on the hot jellyroll pan for 15 min.
4
Reduce the heat to 350 degrees F and bake for an additional 35-40 min or until the center is set up. Cool on a wire rack.

About this Recipe

Course/Dish: Pies
Main Ingredient: Sugar
Regional Style: American