Pumpkin-Pecan Pie

By CathyD

Ingredients

• — Pumpkin filling:
• 1 recipe Cornmeal Butter Crust
• 1 1/4 cups solid pack pumpkin
• 1/3 cup sugar
• 1 egg
• 2 tablespoons half-and-half
• 2 teaspoons vanilla extract
• 3/4 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• — Pecan filling:
• 3/4 cup light corn syrup
• 2/3 cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups pecan halves

Details

Servings 10
Adapted from relish.com

Preparation

Step 1

1. Preheat the oven to 350F.

2. To prepare the pumpkin filling, combine pumpkin, sugar, egg, half-and-half, vanilla extract, pumpkin pie spice and salt in a bowl. Whisk until smooth.

3. To prepare the pecan filling, combine corn syrup, sugar, eggs, vanilla extract and salt in a bowl; whisk well. Stir in pecans.

4. Pour pumpkin filling into bottom of Cornmeal Butter Crust. Gently spoon pecan filling over pumpkin. Bake on a baking sheet 65 to 70 minutes, until the tip of a knife inserted into the center comes out clean. Transfer to a wire rack and let cool 1 hour. Chill at least 3 hours before serving.

Recipe by David Bonom.


Nutritional Info (per serving)
•Calories 410
•Fat 21g
•Cholesterol 80mg
•Sodium 210mg
•Carbohydrates 54g
•Fiber 4g
•Protein 5g