Pumpkin Pecan Pie
Ingredients
Pumpkin Pie Filling
- 1 cup pumpkin puree
- ½ cup evaporated milk
- ¼ cup brown sugar
- 1 ½ tablespoons granulated sugar
- 1 egg
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
Pecan Pie Filling
- ⅔ cup corn syrup
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 3 tablespoons butter melted
- 2 eggs
- ½ teaspoon vanilla extract
- ½ teaspoon cornstarch
- ½ cup pecans
- ½ cup chopped pecans
- 1 pie shell unbaked
Instructions
- 1
Preheat oven to 400°F. Line a deep dish pie plate with the pastry.
- 2
In a large bowl combine all pumpkin pie filling ingredients. Whisk until smooth.
- 3
Pour the pumpkin filling mixture into the unbaked pie shell and bake for 15 minutes.
15 min - 4
While the pumpkin layer is baking, combine the pecan pie filling ingredients, except for the pecans. Once mixed, fold in the chopped pecans.
- 5
Remove the pie from the oven and gently spoon the pecan filling over top of the pumpkin (do not pour it).
- 6
Place the pecan halves evenly over the top of the pie. Place in the oven.
- 7
After 20 minutes, cover the edges of the crust with foil or a pie shield. Reduce heat to 350°F and cook for an additional 35-40 minutes or until set.
35 min - 8
Remove from the oven and cool at room temperature for 30 minutes. Cool in the fridge for at least 4 hours or overnight completely.
- 9
Serve with whipped cream.
Nutrition
Per serving (based on 8 servings)
