Pumpkin Pecan Pie Recipe

Everyone loves a good pumpkin pie, and everyone loves a good pecan pie. Why not marry the two?

Ingredients

PUMPKIN LAYER:

1 unbaked, pre-made 9-inch graham cracker pie crust

1 cup pumpkin puree (fresh cooked or canned - NOT pumpkin pie mix)

1 large egg, slightly beaten

¼ cup light brown sugar, packed

¼ cup granulated white sugar

1 tablespoon heavy cream or milk

¾ teaspoon ground cinnamon

¼ teaspoon ground allspice

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

⅛ teaspoon salt

PECAN LAYER:

2 large eggs, slightly beaten

⅔ cup light corn syrup

½ cup granulated white sugar

3 tablespoons butter, melted

1 teaspoon pure vanilla extract

1 cup chopped pecans

Preheat oven to 375°F.
On medium speed, beat pumpkin, egg, brown sugar, white sugar, cream, cinnamon, allspice, nutmeg, cloves and salt until smooth and combined.
Spoon over the bottom of the prepared pie shell and smooth into an even layer.
Beat corn syrup, eggs, sugar, butter and vanilla on medium speed until smooth and creamy. Add pecans, stir, and spoon carefully over the pumpkin layer in the crust.
Bake 50 minutes. Cool on a rack to room temperature before slicing to serve.

Prep Time: 10 minutes

Cook Time: 50 minutes

Based on 10 servings.

Per serving: