Pumpkin Pecan Pie


  • 1 recipe pastry for single-crust pie
  • 3 eggs (slightly beaten)
  • 1 can pumpkin
  • 3/4 cup sugar
  • 1/2 cup dark corn syrup
  • Ad
  • 1 tsp. vanilla
  • 3/4 tsp. ground cinnamon
  • 1 cup pecans (chopped)
  • Whipped cream (opt.)
  • Ground cinnamon (opt.)

Pastry for single-crust pie:

  • 1 1/4 cup flour
  • 1/4 tsp. salt
  • 1/3 cup shortening
  • 4-5 Tbsp. cold water


Prepare pastry for single pie crust. On a lightly floured surface roll out dough to a 12 inch circle. Transfer pastry into plate, being careful not to stretch it. Trim pastry edge and crimp. For filling, in a mixing bowl, combine eggs, pumpkin, sugar, corn syrup, vanilla and the 3/4 tsp. cinnamon; mix well. Place the pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell. Sprinkle with pecans.

Bake in 350 degrees F oven for 50-55 minutes or until knife inserted near center of pie comes out clean. Cool on a wire rack. Serve with whipped cream sprinkled with cinnamon. Makes 8 servings.


For Pastry for Single-Crust Pie:

In a bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Using 4-5 Tbsp. cold water total, sprinkle water, 1 Tbsp. at a time, over flour and toss with a fork until all the dough is moistened. Shape dough into a ball.

By Robin from Washington, IA


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