Pumpkin and Pecan Pie Recipe

Pumpkin and Pecan Pie Recipe photo by Taste of Home

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Whenever we have family gatherings during the holidays, this is one of the favorite desserts. It's a nice variation on traditional pumpkin pie.

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Pumpkin and Pecan Pie Recipe

Prep: 10 min. Bake: 40 min. + cooling

Yield: 6-8 Servings

10 40 50

Ingredients

3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup canned pumpkin
3 eggs, lightly beaten
1/2 cup dark corn syrup
1 teaspoon vanilla extract
1 unbaked pastry shell (9 inches)
3/4 cup coarsely chopped pecans
About 20 pecan halves
Whipped cream, optional

Directions

In a large bowl, combine brown sugar, cinnamon and salt. Add pumpkin, eggs, corn syrup and vanilla; beat well. Pour into the pastry shell. Sprinkle with chopped pecans. Place pecan halves around the outer edge of filling. Bake at 425° for 15 minutes. Reduce the heat to 350°; bake 25 more minutes or until a knife inserted near the center comes out clean. Cool. Serve with whipped cream if desired. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 396 calories, 20 g fat (4 g saturated fat), 85 mg cholesterol, 238 mg sodium, 53 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Pumpkin Pecan Pie in Country Extra November 1994, p49