Pumpkin Pecan Pie
Pumpkin Pecan Pie is a delicious combination of two fall favorites. So easy to make!
Servings: 8
Equipment
Ingredients
- 1 refrigerated piecrust I use Pillsbury
Pumpkin Filling
- 1 (15-ounce) can pumpkin
- 2 large eggs
- 1/2 cup packed light brown sugar
- 5 tablespoons melted butter
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Pecan Pie Filling
- 2/3 cup light corn syrup
- 2 large eggs
- 1/2 cup granulated sugar
- 1 1/2 tablespoons melted butter
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups chopped pecans
Instructions
- Unroll piecrust and press into the bottom and up the sides of a deep-dish 9-inch pie plate. Fold any excess edges on the pie crust under and crimp the edges as desired. Cover with plastic wrap and place in the freezer for 15 minutes.
- Preheat oven to 375 degrees. Remove the pie crust from the freezer and discard the plastic wrap. Line the pie crust with parchment paper and fill with either pie weights or dried beans.Bake for 15 minutes. Let cool 5 minutes and then remove parchment paper and weights.Reduce oven temperature to 350 degrees.
- Meanwhile, make the pumpkin filling. In a large bowl, whisk togther all the pumpkin filling ingredients.Pour into prepared crust.
- In the same bowl, whisk together corn syrup, eggs, granulated sugar, melted butter, vanilla, and salt. Stir in pecans.Gently spoon over the pumpkin layer.
- Place on a rimmed baking sheet in case there is any overflow. Bake for 45 to 50 minutes. Check after about 30 minutes and tent the crust with aluminum foil if it is at risk of getting too brown.
- Let cool completely before slicing.
Notes
Be sure to use plain canned pumpkin and not pumpkin pie filling.
Nutrition
Calories: 551kcal | Carbohydrates: 65g | Protein: 7g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 112mg | Sodium: 361mg | Potassium: 342mg | Fiber: 3g | Sugar: 50g | Vitamin A: 4949IU | Vitamin C: 5mg | Calcium: 63mg | Iron: 2mg