Pumpkin and Pecan Pie Recipe

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Pumpkin and Pecan Pie Recipe
Pumpkin and Pecan Pie Recipe photo by Taste of Home
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Pumpkin and Pecan Pie Recipe

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4 1 1
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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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min. + cooling

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

Nutritional Facts

1 piece: 396 calories, 20g fat (4g saturated fat), 85mg cholesterol, 238mg sodium, 53g carbohydrate (30g sugars, 3g fiber), 5g protein.

  • 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
  1. 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.
Originally published as Pumpkin Pecan Pie in Country Extra November 1994, p49

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rowens User ID: 1554309 9026
Reviewed Oct. 28, 2009

"Great pie! My husband, who generally only likes plain pumpkin pie, loves this recipe."

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