The Best Ever Pumpkin Pecan Pie
Two popular fall pies in one! Pumpkin pie and pecan pie together! Who would have thought!
This is an extremely popular pie in our family! Both of us love pecan AND pumpkin pie. In the past I've simply made dozens of them both to hand out to friends and family, and serve at parties, but no more after this recipe!
When we can have them both, there's no real reason to. Well, obviously every now and then we simply crave one or the other. So I guess I give in sometimes and just make the one, but that is the case so rarely.
Try this recipe and you'll understand. These two amazing flavors together make your taste buds tingle and they won't except anything less ever again. It's just too good!
Cook Time
Ingredients
- 1 + 2 large eggs, separated
- 1/3 cup + 2/3 cup sugar, separated
- 1 cup canned pumpkin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- pinch salt
- 2/3 cup light or dark cornstarch
- 2 tablespoons brown sugar
- 2 tablespoons butter or margarine
- 1 teaspoon Mexican vanilla
- 1 cup crushed pecans
- 1 (2-count) package refrigerated pie crusts
Instructions
- Preheat oven to 350 degrees F. Spray 1 large pie pan generously with cooking spray.
- Roll out one of your refrigerated pie crusts into your pie pan.
- When I use refrigerated pie crusts, I typically use a rolling pin to flatten them out just a little bit more before laying them out in the pie pan. This gives me an edge to play with before baking.
- In a medium bowl, beat one egg and your canned pumpkin together until smooth and well blended.
- Add in your 1/3 cup of sugar, cinnamon, ginger, cloves, and salt and mix well.
- Pour this pumpkin mixture into the bottom of your pie crust and spread evenly.
- In another medium mixing bowl, beat your remaining two eggs.
- Stir in your corn syrup, brown sugar, melted butter and vanilla. This should be cloudy but smooth and syrupy.
- Stir in your crushed pecans, and gently pour over your pumpkin mixture, smoothing evenly across entire pie.
- Bake your pie for 1 hour at 350 degrees F.
- Let your pie cool completely before serving. It might need a little time to firm up completely out of the oven on a cooling rack.
- Yummy! Yummy!
Nutritional Information
| Nutrition Facts | |
|---|---|
| Serving size: 1 out of 8 slices of pie | |
| Calories | 65 |
| Calories from Fat | 225 |
| % Daily Value * | |
| Fat 25 g | 38% |
| Carbohydrates 72 g | 24% |
| Fiber 3 g | 12% |
| Protein 6 g | 12% |
| Cholesterol 110 mg | 37% |
| Sodium 342 mg | 14% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Why stop here with mixing flavors?! The Fall season has so many wonderful ones to savor!
Why not try a pumpkin apple pie, or an apple cheesecake? You could have a pecan cheesecake, or an apple pecan pie. Yummy!
Cooking is all about tastes, risks, experimentation, and the preferences of your family. I truly hope that you don't feel trapped in any way to adhere strictly to recipes I provide here, or the ingredients therein.
Be creative, try something new, and you'll be shocked at what you discover. How do you think I've found so many wonderful dishes to share with my family, and now you?!
Good luck in your cooking and your adventures! Don't forget to stop by and check out my Caramel Apple Pie and Apple Mincemeat Pie recipes for more yummy goodness!
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© 2013 Victoria Van Ness
