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Tuesday, July 7, 2015

Pumpkin Pecan Pie

Combine two classic favorites to make one delicious dessert. This recipe combines crunchy pecans and creamy pumpkin for a rich and flavorful treat.


  • 3 eggs, slightly beaten
  • 1 15 ounce can pumpkin
  • 3/4 cup sugar
  • 1/2 cup dark-colored corn syrup
  • 1 teaspoon vanilla
  • 3/4 teaspoon ground cinnamon
  • 1 unbaked 9-inch pie crust
  • 1 cup chopped pecans
  • Whipped cream (optional)

1. Preheat oven to 350 degrees F. In a medium mixing bowl combine the eggs, pumpkin, sugar, corn syrup, vanilla, and cinnamon; mix well. Pour into the pie crust. Sprinkle with the pecans.
2. Bake for 50 to 55 minutes or until a knife inserted off center comes out clean. Cool on wire rack. Refrigerate within 2 hours; cover for longer storage. If desired, serve with whipped cream. 
Makes: 8 servings. 


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