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Pumpkin Pecan Pie


  • 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
  • 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
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  • 1/4 tsp. salt
  • 1 1/3 cups shelled pecan halves
  • 1 9-inch pie crust, unbaked


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.

By Robin from Washington, IA

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