This pie has become a new family favorite in our holiday recipe collection. Enjoy the perfect combination of salty and sweet. Top each slice with a dab of whipping cream or scoop of vanilla ice cream!
Ingredients:
3 eggs, divided
1 cup canned solid pack pumpkin
1 cup sugar, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
dash of salt
2/3 cup dark corn syrup
2 tablespoons melted butter
1 teaspoon vanilla
1 cup coarsely chopped pecans
1 prepared deep dish pie crust
Directions:
Preheat oven to 350 degrees. 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 a small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, cloves, and salt. 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. Bake 50 to 60 minutes or until filling is set around edge. cool pie completely on wire rack.
2 comments:
I am going to try this. If I didn't have housework calling I would do it right now it sounds so delicious!
I want to make this! So do you put the crust in the oven beforehand or just leave it on a hot baking sheet?
Post a Comment