Mrs. G's Pecan Pumpkin Pie
- Ready In:
- 1hr 20mins
- Ingredients:
- 16
- Yields:
-
1 pie
ingredients
- 1 pre-cooked pie shell
-
Pumpkin Filling
- 177.44 ml canned solid-pack pumpkin (NOT pumpkin PIE filling)
- 29.58 ml light brown sugar, packed
- 1 large egg, lightly beaten
- 29.58 ml sour cream
- 0.61 ml cinnamon
- 0.61 ml nutmeg, freshly grated
-
Pecan Layer
- 177.44 ml light corn syrup
- 118.29 ml light brown sugar, packed
- 3 large eggs, lightly beaten
- 44.37 ml unsalted butter, melted and cooled
- 9.85 ml vanilla
- 1.23 ml lemon zest, finely grated
- 7.39 ml fresh lemon juice
- 1.23 ml salt
- 315.37 ml pecans, chopped if desired
directions
-
Pumpkin Pie filling:
- Whisk together pumpkin, brown sugar, egg, sour cream, cinnamon, nutmeg, and a pinch of salt in a bowl until smooth.
-
Make pecan layer:
- Stir together corn syrup, brown sugar, eggs, butter, vanilla, zest, lemon juice and salt in a bowl, then stir in pecans (either whole or chopped).
-
Assemble and Bake pie:
- Spread pumpkin mixture evenly in shell, then carefully spoon pecan mixture over it.
- Bake pie until crust is golden and filling is puffed, about 35 minutes. (The center will still be slightly wobbly; filling will set as it cools.).
- Cool completely on rack.
- Serve at room temperature.
- Note: Pie can be baked 4 hours ahead and kept, uncovered, at cool room temperature. Pie can also be baked 1 day ahead and chilled, loosely covered with plastic wrap. Reheat in a preheated 350 degree oven until crust is crisp, about 15 minutes.
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RECIPE SUBMITTED BY
Mrs Goodall
United States