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My review
Pumpkin Pecan Pie III
Jan Bittner
"A nutty topping for this traditional pie. Serve with whipped cream."
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Ingredients
3 h 15 m servings 411Original recipe yields 8 servings (1 9-inch pie)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 6Most helpful
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Newest
11/4/2006
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.
11/25/2010
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...
1/2/2017
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, ...
3/10/2019
Very good but way too sweet for me. My mom and kids loved it!
12/24/2018
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...
11/21/2018
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