Pumpkin Pecan Pie

11

Aug

Pumpkin Pecan Pie
arranfraser
,
Comments Off on Pumpkin Pecan Pie

  • Prep

    10m

  • Cook

    50m

  • Ready In

    1 hour

  • 8 servings

Ingredients

Pumpkin Layer:
  • 1 unbaked 9-inch deep dish pie shell
  • 1 cup fresh pumpkin puree
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pumpkin pie spice
Pecan Layer:
  • 2/3 cup light corn syrup
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 3 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 cup pecan halves

Directions

  • 1

    Preheat oven to 350 degrees F.

  • 2

    Combine pumpkin, sugar, egg and pumpkin pie spice in a medium bowl; stir well. Spread over bottom of pie shell.

  • 3

    Combine the corn syrup, sugar, eggs, butter and vanilla extract in same bowl; stir in nuts. Spoon over pumpkin layer.

  • 4

    Bake for 50 minutes or until knife inserted in centre comes out clean. Cool on wire rack.

Footnotes

  • Cook's Note:

    To prepare fresh pumpkin puree simply: 1. Preheat oven to 375 degrees 2. Slice a pumpkin in half and scoop out the seeds and strings. 3. Place halves, cut side down, onto a baking sheet lined with aluminum foil. 4. Roast, uncovered, for 50-60 minutes or until tender. 5. Remove from the oven and allow to cool. 6. Using a food processor or blender, blend it up until smooth! Voila!

  • Editor's Note:

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