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 unbaked 9-inch pie shell, homemade or prepared from ready-made crusts
- 3 large eggs, divided
- 1 cup canned pumpkin purée
- 1 cup granulated sugar, divided
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Pinch ground cloves
- Dash salt
- 2/3 cup light corn syrup, or golden syrup
- 2 tablespoons melted unsalted butter
- 1 teaspoon vanilla extract
- 1 cup pecans, coarsely chopped
Instructions
- Preheat the oven to 350 F and line the pie plate with prepared pastry. If desired, follow the instructions below for a partially baked pie crust. Set the prepared pie shell aside and prepare the filling.
- In a mixing bowl, combine 1 egg, the pumpkin, 1/4 cup of granulated sugar, the spices, and the salt. Spread the pumpkin filling mixture in the prepared pie shell.
- 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.
- 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.
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