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Hmm, the best of both worlds. Pecan & Pumpkin! Who could ask for more on their Thanksgiving table?
- Preheat oven to 350°F
- With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin and vanilla until well-blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Let cool completely before serving to allow the filling to set up.
- Garnish with whipped cream .
I made this for Thanksgiving and it was terrific! Just a tiny bit less sweet than regular pecan pie but a great mix of the two favorites. Make sure not to cook this any higher than 350 degrees. I had two pies to bake, one on 400 and this one on 350, so I decided to bake them both at 375, and this one burned just a little in one of the corners.