pecan pumpkin pie
Oh yum! I am so glad I came across this recipe. Recently we had a Blue Bell Ice Cream flavor called Spiced Pumpkin Pecan & it was to die for. It was like pumpkin pie with pecan pie swirled into it. So when I came across this....I had to post it!
prep time
10 Min
cook time
55 Min
method
---
yield
8 serving(s)
Ingredients
- - pie pastry, single crust, prepared for 9" pie
- 2 large eggs
- 1 - 15 oz. cans pumpkin
- 1/2 cup maple syrup
- 1/4 cup sugar
- 1/4 cup heavy whipping cream
- 1 teaspoon cinnamon, ground
- 1/2 teaspoon nutmeg, ground
- TOPPING:
- 2 large eggs, slightly beaten
- 1 cup pecans, chopped
- 1/2 cup sugar
- 1/2 cup maple syrup
- - whipped topping
How To Make pecan pumpkin pie
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Step 1Line a 9" pie plate with pastry; trim & flute edges. In a large bowl, beat the eggs, pumpkin, syrup, sugar, cream, cinnamon & nutmeg until smooth; pour into pastry.
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Step 2For the topping, in a large bowl, combine the eggs, pecans, sugar & syrup; spoon over top.
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Step 3Bake at 425 degrees F. for 15 minutes. Reduce heat to 350 degrees F. Bake 40 - 45 minutes longer or until crust is golden brown & top of pie is set.
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Step 4Cool on a wire rack for 1 hour. Refrigerate overnight or until set. Serve with whipped topping.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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