Print Options

Back to Pumpkin Pecan Pie >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Pumpkin Pecan Pie

I've yet to meet a person who doesn't have room for a piece of this pie! Up here 8,000 feet in the Rockies, my husband and I are enjoying retirement. We're active in our little church (where I try all my recipes on people who love to eat!). We have four grown children and 11 grandchildren. —Jean Lockwood, Bayfield, Colorado

6-8 ServingsPrep: 10 min. Bake: 55 min.

Ingredients

2 eggs
1/4 cup sugar
1/4 cup packed brown sugar
1 teaspoon all-purpose flour
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
2/3 cup canned pumpkin
2/3 cup milk
1 unbaked deep-dish pastry shell (9 inches)
PECAN TOPPING:
2 eggs
1/2 cup dark corn syrup
2 tablespoons brown sugar
2 tablespoons molasses
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup chopped pecans
1 cup pecan halves

Directions

In a bowl, beat eggs, sugars, flour, pie spice and salt until smooth.
Mix in pumpkin. Gradually beat in milk. Pour into pastry shell.
Bake at 425° for 10 minutes. Reduce the temperature to 350°
and bake 15 minutes longer.

2 of 2

Pumpkin Pecan Pie (continued)

Directions (continued)

For pecan topping, beat eggs in a bowl until foamy. Add corn syrup,
brown sugar, molasses, flour, vanilla and salt. Pour over filling.
Sprinkle with chopped pecans; cover with pecan halves.
Bake at 350° for 30-35 minutes or until set. Cool completely.
Store in the refrigerator. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 430 calories, 23 g fat (4 g saturated fat), 109 mg cholesterol, 381 mg sodium, 53 g carbohydrate, 2 g fiber, 7 g protein.