Pumpkin Pecan Pie II4 Reviews
“Here's another good blend of holiday favorite taste treats!” - by Carla
Original recipe yields 1 - 9 inch pie
- Mix together 3/4 to 1 cup brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Stir in 1 canned pumpkin, eggs, corn syrup, and 1 teaspoon vanilla.
- Pour mixture into pie shell and sprinkle with pecans. Arrange additional pecans, if desired, for a "pretty" pie.
- Bake 350 degrees F (175 degrees C) for 40 minutes. Cool. Serve with spicy whipped cream.
- To Make Spicy Whipped Cream: In medium bowl, mix 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg. Stir in 3/4 cup whipping cream and 1/2 teaspoon vanilla. Chill 1 hour. Whip until stiff.
Amount Per Serving (8 total)
- 517 cal
- 25 g
- 71.6 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"My favorite dessert to make! If you luuuuuuuv pecans like I do, add a little more than the recipe suggests. Heavenly!!!..." See more"
"This is a wonderfully amazing pie! A happy medium between pecan pie and pumpkin pie. I used my own georgia candy roaster squash for the pumpkin and increased the amount to 1 1/2 cups because it isn'..." See moret as compressed as canned pumpkin. Could probably cut back a little on the sugar when using this. I used white corn syrup instead and added about 2 tablespoons of sorghum molasses. Used a deep dish pie and took much longer than 40 minutes to bake correctly. Increase to about 50 minutes and then check with a knife. Did not make the spiced whipping cream, but did use a little cool whip. Everyone in my family that tried it loved it. Especially great warm."
Praline Pumpkin Pie II
Pecan Pumpkin Pie II
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