Pumpkin-Pecan Pie
Angela
ingredients
- One ready made pie crust
- Pumpkin Filling:
- 1 cup cooked pumpkin puree
- 1/4 cup firmly packed light brown sugar
- 2 tbsp. sugar
- 1 large egg, beaten until frothy
- 1 tbsp. heavy cream
- 1 tbsp. unsalted butter, softened
- 1 tbsp. vanilla extract
- 1/4 tsp. salt
- 1/4 tsp. ground cinnamon
- Pinch of ground allspice
- Pinch of ground nutmeg
- Pecan Syrup:
- 3/4 cup sugar
- 3/4 cup dark corn syrup
- 2 small eggs
- 1 1/2 tbsp. unsalted butter, melted
- 2 tsp. vanilla extract
- 1 pinch salt
- 1 ping ground cinnamon
- 3/4 cup pecan pieces
directions
- 1
Pumpkin Filling:
- 2
Combine all the ingredients thoroughly in a medium bowl; set aside.
- 3
Pecan Syrup:
- 4
Combine all the ingredients thoroughly in a medium bowl; set aside.
- 5
Assembly:
- 6
Preheat the oven to 325. Spoon pumpkin filling over crust, spreading evenly to distribute. Gently pour the pecan syrup on top. Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes.
Source: Angela
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