Here's another good blend of holiday favorite taste treats!

Carla
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix together 3/4 to 1 cup brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Stir in 1 canned pumpkin, eggs, corn syrup, and 1 teaspoon vanilla.

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  • Pour mixture into pie shell and sprinkle with pecans. Arrange additional pecans, if desired, for a "pretty" pie.

  • Bake 350 degrees F (175 degrees C) for 40 minutes. Cool. Serve with spicy whipped cream.

  • To Make Spicy Whipped Cream: In medium bowl, mix 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg. Stir in 3/4 cup whipping cream and 1/2 teaspoon vanilla. Chill 1 hour. Whip until stiff.

Nutrition Facts

517.2 calories; 5.5 g protein; 71.6 g carbohydrates; 100.3 mg cholesterol; 341.5 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/28/2005
My favorite dessert to make! If you luuuuuuuv pecans like I do add a little more than the recipe suggests. Heavenly!!! Read More
(8)

Most helpful critical review

Rating: 3 stars
12/27/2010
I'm giving this a 3 as of right now because I haven't tasted it yet but this did not fit a 9 inch pie pan. Once I realized it it was too little too late. It still looks amazing and I can't wait to dig in! Read More
(2)
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/28/2005
My favorite dessert to make! If you luuuuuuuv pecans like I do add a little more than the recipe suggests. Heavenly!!! Read More
(8)
Rating: 4 stars
05/10/2005
good stuff try it if ya like pecons k Read More
(4)
Rating: 3 stars
12/27/2010
I'm giving this a 3 as of right now because I haven't tasted it yet but this did not fit a 9 inch pie pan. Once I realized it it was too little too late. It still looks amazing and I can't wait to dig in! Read More
(2)
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Rating: 5 stars
11/22/2011
This is a wonderfully amazing pie! A happy medium between pecan pie and pumpkin pie. I used my own georgia candy roaster squash for the pumpkin and increased the amount to 1 1/2 cups because it isn't as compressed as canned pumpkin. Could probably cut back a little on the sugar when using this. I used white corn syrup instead and added about 2 tablespoons of sorghum molasses. Used a deep dish pie and took much longer than 40 minutes to bake correctly. Increase to about 50 minutes and then check with a knife. Did not make the spiced whipping cream but did use a little cool whip. Everyone in my family that tried it loved it. Especially great warm. Read More
(2)