Ingredients3 h 15 m servings 411
- Preheat the oven to 450 degrees F (230 degrees C).
- Place pie shell on a baking sheet. Whisk eggs until frothy. Stir in pumpkin, corn syrup, sugar, cinnamon, and salt and mix until combined. Pour into pie shell. Carefully transfer filled pie to the oven; sprinkle with pecans.
- Reduce oven temperature to 350 degrees F (175 degrees C) and bake for 50 to 60 minutes, or until a knife inserted in the center comes out clean. Let cool to room temperature before serving.
Per Serving: 411 calories; 19.3 58.7 5.5 70 374 Full nutrition
ReviewsRead all reviews 6
Mad this pie last night for a pie contest. Very easy and it turned out wonderfully. I already have requests to make this again for the holidays.
I thought this was really quite good. I am not usually a fan of pumpkin pie. I added 1 tsp of vanilla extract and a tablespoon of flour since my homemade pumpkin purée was looser than the stuff...
This is a tasty little pie. I did make a few slight changes. I use pumpkin and butternut squash interchangeably, therefore I used butternut squash because I had so much from my garden. Also, ...
Super easy using an electric hand mixer to blend the ingredients using a 15 oz can of pumpkin. Instead of dark syrup I used maple syrup, then sprinkled just half cup chopped pecans and baked 45...
Very good but way too sweet for me. My mom and kids loved it!