Paula Deen's Pumpkin Pecan Pie
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 3 eggs
- 1 cup dark corn syrup
- 1⁄2 cup sugar
- 4 tablespoons melted butter
- 1 cup canned pumpkin
- 1 teaspoon vanilla
- 1 cup chopped pecans
- 1 (9 inch) unbaked pie shells
- whipped cream
directions
- 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 .
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Reviews
-
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.
RECIPE SUBMITTED BY
Cooking is one of my great passions in life. I love a good meal, however, my love of cooking comes from the enjoyment I see in the faces of the those that eat my creations.
I am a full-time business woman, wife and pet parent. My hobbies are reading, cooking and scrapbooking. I am also a huge fan of Reality TV shows with Iron Chef America and Dinner Impossible as my can't miss weekly shows.