Pumpkin Pecan Pie

Ingredients

  • 3/4 cup canned pumpkin
  • 1/2 cup plus 2 Tbsp. firmly packed brown sugar, divided
  • 4 eggs, divided
  • 2 Tbsp. sour half and half
  • Ad
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 3/4 cup light corn syrup
  • 3 Tbsp. butter, melted and cooled
  • 2 tsp. vanilla
  • 1/4 tsp. grated lemon rind
  • 1 1/2 tsp. fresh lemon juice
  • 1/4 tsp. salt
  • 1 1/3 cups shelled pecan halves
  • 1 9-inch pie crust, unbaked

Directions

Whisk together pumpkin, 2 Tbsp. brown sugar, 1 egg, sour half and half, cinnamon and nutmeg until smooth.

In a separate bowl combine corn syrup, the remaining brown sugar and eggs, the butter, vanilla, rind, lemon juice, and salt. Stir in the pecans. Pour the pumpkin mixture into the pie shell. Gently pour the pecan mixture over the pumpkin mixture trying not to combine the 2 mixtures. Bake at 425 degrees F for 15 minutes; reduce heat and bake at 350 degrees F an additional 45 to 50 minutes or until pie is set.

Ad

By Robin from Washington, IA

Comments

Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

Related
In This Article
Pumpkin Pecan Pie
Categories
July 16, 2010
Guides
Pecan Pie Cake Recipes
Pecan Pie Cake Recipes
Pumpkin Cream Pie Recipes
Pumpkin Cream Pie Recipes
Pumpkin Custard
Pumpkin Custard Recipes
pecan pie
Freezing Pecan Pie
More
🎉
New Years Ideas!
🎄
Christmas Ideas!
Facebook
Pinterest
YouTube
Contests!
Newsletters
Ask a Question
Share a Post
You are viewing the desktop version of this page: View Mobile Site
© 1997-2016 by Cumuli, Inc. All Rights Reserved. Published by . Page generated on December 2, 2016 at 12:30:18 PM on 10.0.2.82 in 2 seconds. Use of this web site constitutes acceptance of ThriftyFun's Disclaimer and Privacy Policy. If you have any problems or suggestions feel free to Contact Us.
Loading Something Awesome!