Classic Pumpkin Pecan Pie
Pumpkin pecan pie the perfect layered combination of two classics—crunchy pecan pie and smooth, perfectly spiced pumpkin custard. Add it to your Thanksgiving menu!
Ingredients
- 1 9-inch pie shell, homemade or prepared from ready-made crusts
- 3 large eggs, divided
- 1 cup pumpkin purée
- 1 cup granulated sugar, divided
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- Pinch ground cloves
- Dash salt
- ⅔ cup corn syrup, light, or golden syrup
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1 cup pecans, coarsely chopped
Recommended Equipment
Instructions
- Preheat the oven to 350°F and line the pie plate with prepared pastry. If desired, follow the instructions below the recipe for a partially baked pie crust. Set the prepared pie shell aside and prepare the filling.1 9-inch pie shell
- In a mixing bowl, combine 1 egg, the pumpkin purée, 1/3 cup of granulated sugar, the spices, and the salt. Spread the pumpkin filling mixture in the prepared pie shell.1 large eggs | 1 cup pumpkin purée | ⅓ cup granulated sugar | 1/2 tsp ground cinnamon | 1/4 tsp ground ginger | Pinch ground cloves | Dash salt
- In another bowl, whisk the remaining 2 eggs lightly. Add the corn syrup, melted butter, vanilla, and the remaining 2/3 cup of granulated sugar. Blend thoroughly and then stir in the chopped pecans. Spoon the pecan filling evenly over the pumpkin layer.2 large eggs | ⅔ cup granulated sugar | 2/3 cup corn syrup | 2 tbsp unsalted butter | 1 tsp vanilla extract | 1 cup pecans
- Bake the pie for about 50 to 55 minutes or until it is set. If the edge of the crust looks like it is browning too quickly, use a pie shield to protect it.
Notes
How to Blind Bake a Pie Crust
To blind bake the crust, heat the oven to 400 F. Line a chilled prepared pie crust with a 15-inch sheet of parchment paper or foil (leave some overhang so it will be easy to remove the weights later) and fill the pie with pie weights or dry beans. The weights will keep the pie shell's bottom and sides from bubbling up as it bakes without a filling. Bake it with the weights for about 15 minutes and then remove the pie weights and paper or foil. Reduce the oven temperature to 375 F. For a partially baked pie, bake for about 6 to 8 minutes longer without the weights, or until just dry, and you see a trace of browning. For a fully baked pie crust, bake it for 15 to 18 minutes longer, or until golden brown. Check occasionally and prick any bubbles that pop up.
Nutrition
Calories: 408kcalCarbohydrates: 51gProtein: 4gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 77mgSodium: 84mgPotassium: 143mgFiber: 2gSugar: 48gVitamin A: 4962IUVitamin C: 1mgCalcium: 33mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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