Pumpkin Pecan Pie
This is an excellent pie. The layers remain separate and distinct, and the flavors compliment each other beautifully. It's sure to be a hit on your holiday table.
Ingredients:
- Unbaked 9-inch pie shell
- 1 large egg, slightly beaten
- 1 cup pumpkin purée (fresh cooked or canned)
- 1/3 cup sugar
- 1 tablespoon heavy cream, half-and-half or whole milk
- 1/2 teaspoon cinnamon, rounded
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 2 large eggs, slightly beaten
- 2/3 cup light corn syrup (Karo)
- 1/2 cup sugar
- 3 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- 1 cup chopped pecans
Preparation:
- Preheat oven to 375°F.
- For the pumpkin layer, combine 1 egg, pumpkin, 1/3 cup sugar, cream, cinnamon, nutmeg and ginger. Spread gently over bottom of unbaked pie shell.
- For the pecan layer, combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla. Stir in pecans. Gently spoon mixture over pumpkin layer in pie shell.
- Bake for 50 minutes.
- Makes one pie.
Kitchen tools you'll need for Pumpkin Pecan Pie:
9-inch Pie Baker, Mixing Bowls, Whisk
Ready in: 1 Hr 30 Min