Pumpkin Pecan Pie III
A nutty topping for this traditional pie. Serve with whipped cream.
A nutty topping for this traditional pie. Serve with whipped cream.
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.
Read MoreMad 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 in the can. Awesome. The whole family enjoyed this and I will make it again.
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, instead of using dark corn syrup (I had none) and white sugar, I used light corn syrup and brown sugar. It came out beautifully. Everyone enjoyed the pie.
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 min in a convection oven. Pie looked and tasted great! Thanks for the recipe!
Very good but way too sweet for me. My mom and kids loved it!
this has been our favorite christmas pie now for a few years, I always liked pecan pie but found it too sweet so this is the perfect way to tone it down just the right amount
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