Pecan Pumpkin Pie
This recipe makes 6 servings
Pecans add a taste of the South to this traditional pumpkin pie. Make two pies to serve 12 people.
Ingredients
- 3 eggs , beaten3 eggs, beaten
- 1 can (14 oz/398 mL) pumpkin 1 can (14 oz/398 mL) pumpkin
- 1 cup packed brown sugar 1 cup packed brown sugar
- 1/2 cup corn syrup 1/2 cup corn syrup
- 1/3 cup butter , melted1/3 cup butter, melted
- 1 tsp vanilla 1 tsp vanilla
- 1/2 tsp cinnamon 1/2 tsp cinnamon
- 1/2 tsp nutmeg 1/2 tsp nutmeg
- 1/4 tsp salt 1/4 tsp salt
- 1 unbaked 9-inch (23 cm) pie shell 1 unbaked 9-inch (23 cm) pie shell
- 1 cup pecan halves 1 cup pecan halves
Preparation
In food processor or blender, combine eggs, pumpkin, sugar, corn syrup, butter, vanilla, cinnamon, nutmeg and salt ; process until blended. Pour into pie shell. Arrange pecans in concentric circles over filling. Bake in 350°F (180°C) oven for 45 minutes or until tester inserted in centre comes out clean.
Make this pumpkin pie even more special with fresh pumpkin purée made from local pumpkins. Click here to learn how.
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