Description
A delicious and easy recipe for Pumpkin Pie with a crunchy pecan topping, perfect for fall gatherings.
Ingredients
Scale
- 1 refrigerated pie crust, slightly thawed
- 1 egg
- 1 cup pumpkin puree
- 1/3 cup sugar
- 1 tsp pumpkin pie spice
- 2 eggs
- 2/3 cup light corn syrup
- 1/2 cup sugar
- 3 tbsp unsalted butter, melted
- 1/2 tsp vanilla
- 1 cup pecan halves
Instructions
- Preheat your oven to 350 degrees F.
- In a mixing bowl, whisk together one large egg, canned pumpkin puree, 1/3 cup of granulated white sugar, and pumpkin pie spice until well combined. Spread this mixture evenly over the bottom of the pie crust.
- In another bowl, whisk together 2 large eggs, light corn syrup, 1/2 cup granulated white sugar, melted unsalted butter, and vanilla extract. Stir in the pecan halves.
- Gently spoon the pecan mixture over the pumpkin layer in the pie crust.
- Place the pie in the preheated oven and bake until the filling is set, about 50 minutes.
- Remove from the oven, set on a cooling rack, and allow to cool for 30 minutes before slicing to firm up more.
Notes
- For a homemade pie crust, ensure it is rolled out evenly.
- Let the pie cool completely for best slicing results.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Pumpkin Pie, Pecan Topping, Easy Recipe, Fall Dessert