Description
Two classic Thanksgiving pies come together as one in this pumpkin pecan pie. Full of rich pecans, this pumpkin pie has crunch and sweetness a typical pumpkin pie lacks.
Ingredients
Units
Scale
- 1 pie shell
- 3 large eggs
- 1/2 cup light corn syrup
- 3/4 cup packed light-brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 2 teaspoons pumpkin-pie spice
- 1/2 cup half-and-half
- 3+ cups pecan halves
Instructions
- Prepare a pie pan with the crust, and place it in the refrigerator.
- Preheat the oven to 375 F.
- Combine all ingredients except for pecans, stirring until completely incorporated. Chop 2 to 2 1/2 cups pecans, and mix into the batter. Pour the mixture into the (chilled) pie crust, and top with a layer of whole pecans. Bake for 45-55 minutes. The center should be mildly jiggly, but not very, when you take it out of the oven.
- Let cool before you cut, unless you want a runny pie! Serve with whipped cream.
Keywords: pumpkin pecan pie, thanksgiving pie