Friday, November 14, 2008

Pumpkin Pecan Pie

One day Jordan decided that since he liked both pecan pie and pumpkin pie, he wanted to find a recipe that combined them! So we found one online. A yummy holiday (or anytime) dessert!

  • 3 eggs, divided
  • 1 cup canned solid pack pumpkin
  • 1 cup sugar, divided
  • 1/2 ts ground cinnamon
  • 1/4 ts ground ginger
  • 1/8 ts ground cloves
  • 2/3 cup karo light or dark syrup
  • 2 tb butter, melted
  • 1 ts vanilla
  • 1 cup coarsely chopped pecans
  • 1 prepared deep dish pie crust*
Preheat oven to 350.

*If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet to bake.

In small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger and cloves. Spread in pie crust.

In medium bowl, beat remaining two eggs, slightly. Stir in corn syrup and remaining 2/3 cup sugar, the butter and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture.

Bake 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack.

1 comment:

Rachel said...

Haha, whoops!

This looks so yummy!