Pumpkin Pecan Pie – a delicious recipe with eggs, brown sugar, corn syrup, granulated sugar, salt, ground ginger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Roll half recipe Easy Piecrust dough to 1/4-inch thickness on a lightly floured surface (about a 13-inch circle). Fold in half, and transfer to a 9-inch pie plate. Unfold and drape over pie plate, pressing bottom and sides into pan. Chill in freezer 10 minutes.
2
Preheat oven to 400u00b0. Combine eggs, brown sugar, and corn syrup in a large bowl, and whisk until thoroughly blended. Stir in granulated sugar and next 3 ingredients. Add cream, Pumpkin Puree, and chopped pecans; stir to blend. Pour mixture into chilled piecrust. Bake at 400u00b0 on lower oven rack for 1 hour 5 minutes or until filling sets around edges and is slightly loose in center; shield pie lightly with aluminum foil after 30 minutes, if necessary. Let cool completely before slicing.
3
Note: You may substitute 1 1/2 cups cooked and mashed butternut squash for pumpkin.
615
kcal
Calories
32
g
Fat
71
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 large eggs, 3/4 cup firmly packed dark brown sugar, 1/4 cup dark corn syrup, 1/2 cup granulated sugar, and more.
Yes, Pumpkin Pecan Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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