Pumpkin Pecan Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 3

    eggs, divided

  • 1

    cup canned solid pack pumpkin

  • 1

    cup sugar, divided

  • 1/2

    teaspoon ground cinnamon

  • 1/4

    teaspoon ground ginger

  • 1/8

    teaspoon ground cloves

  • dash salt

  • 2/3

    cup light or dark corn syrup

  • 2

    Tablespoons melted butter

  • 1

    teaspoon vanilla

  • 1

    cup coarsely chopped pecans

  • 1

    prepared deep dish pie crust*

Directions

Preheat oven to 350°. *If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet to bake. In small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, cloves, and salt. Spread in pie crust. In medium bowl, beat remaining two eggs slightly. Stir in corn syrup and remaining 2/3 cup sugar, the butter and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture. Bake 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack.

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