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Pumpkin Pecan Pie

A cross between our two favorite pies Pumpkin Pecan Pie has become a family favorite and a must make for our Thanksgiving and Christmas dessert table.
Course Pie
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Author Rob

Ingredients

  • ¾ cup dark brown sugar
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 1 cup canned or cooked pumpkin
  • 3 eggs lightly beaten
  • ½ cup dark corn syrup
  • 1 tsp vanilla extract
  • 1 9 (inch) unbaked pastry shell
  • ¾ cup coarsely chopped pecans
  • 20 pecan halves
  • whipped cream

Instructions

  • In a large mixing 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 degrees F for 15 minutes. Reduce the heat to 350 degrees F and then bake 25 more minutes or until a knife inserted near the center comes out clean.
  • Cool. Serve with whipped cream if desired.