Pumpkin-Pecan Pie

[wyrdkat]

I really like this pie but my husband love it even more. I usually make it for Thanksgiving and the Winter Holiday season in general...or whenever asked and/or begged.



This is another one of the recipe cards I have lying around from that ancient set my Mom had.



Pumpkin-Pecan Pie

Prep time: 25 min.
Baking time: 40-50 min.

Oven temperature: 350 F.


For 1 9-inch pie you will need:

1 9-inch unbaked pastry shell
¾ to 1 cup brown sugar, packed. (I always use 1 cup)
½ tsp. cinnamon (I use 1 tsp.)
¼ tsp. salt
1 cup canned pumpkin
3 eggs, beaten
½ cup dark corn syrup
1 tsp. vanilla extract
¾ cup coarsely chopped pecans
¼ cup pecan halves

Preparation:

1. Prepare pastry shell. Flute edges or press with fork.

2. Mix sugar, cinnamon and salt. Stir in pumpkin, eggs, corn syrup and vanilla.

3. Turn into pie shell. Sprinkle with the pecans.

4. Bake at 350 F for 40 min or until knife comes out clean (it usually takes 50 min. for me). Cool to room temperature, serve with whipped cream.

(My Great Recipes…card # 50)

eta: links to pictures of the original recipe card The front and the back with the recipe on it.