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"Here's another good blend of holiday favorite taste treats!" — Carla
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1 recipe pastry for a 9 inch single crust pie
1 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup canned pumpkin
3 eggs, beaten
1/2 cup dark corn syrup
1 teaspoon vanilla extract
3/4 cup chopped pecans
1/2 cup packed brown sugar
1/8 teaspoon ground nutmeg
3/4 cup heavy whipping cream
1/2 teaspoon vanilla extract
My favorite dessert to make! If you luuuuuuuv pecans like I do, add a little more than the recipe suggests. Heavenly!!!
good stuff try it if ya like pecons k
4 Ratings
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't 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.
I'm giving this a 3 as of right now because I haven't tasted it yet, but this did not fit a 9 inch pie pan. Once I realized it, it was too little too late. It still looks amazing, and I can't wait to dig in!
* Percent Daily Values are based on a 2,000 calorie diet.
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Serving Size: 1/8 of a recipe Servings Per Recipe: 8 Amount Per Serving Calories: 517 Calories from Fat: 225
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