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You are here: Home / Dessert / Pumpkin Pecan Pie

Pumpkin Pecan Pie

November 11, 2018 by mgrc Leave a Comment

Pecans add crunch to this spicy New England favorite Pumpkin Pecan Pie. Don’t wait until the holidays to make it. The topping adds a gala touch.

Reader Jodi writes:

I have a set of My Great Recipes cards that I started receiving in 1983 or 1984. I can’t find one I really want to make for an office pot luck on Friday, November 16, and I’m hoping you might have it and be able to send me a copy. It’s for pumpkin pecan pie, in the pie and tart section. Thank you so much for creating this website!

You’re in lucky, Jodi, I’ve got it — and just in time for your office pot luck!

Pumpkin Pecan Pie from My Great Recipes Collection

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Pumpkin Pecan Pie

Course Dessert
Keyword Pumpkin
Cook Time 40 minutes

Ingredients

For a 9-inch pie

  • 1 9-inch unbaked pastry shell
  • 3/4 to 1 cup brown sugar packed
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup canned pumpkin
  • 3 eggs beaten
  • 1/2 cup dark corn syrup
  • 1 teaspoon vanilla extract
  • 3/4 cup pecans coarsely chopped

For Spicy Whipped Cream

  • 1/2 cup brown sugar packed
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 3/4 cup whipping cream
  • 1/2 teaspoon vanilla

Instructions

Prepare the Spicy Whipped Cream

  1. Mix brown sugar, cinnamon, and nutmeg. Stir in whipping cream and vanilla. Chill 1 hour. Whip until stiff.

Prepare the pie

  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 pecans.

  4. Bake at 350 for 40 minutes or until knife inserted near center comes out clean. Cool to room temperature. Serve with Spicy Whipped Cream.

Pumpkin Pecan Pie from My Great Recipes Collection

Related

Filed Under: Dessert, Holiday, My Great Recipes Tagged With: Holiday, MyGreatRecipes1981, Pecans, Pumpkin

Previous Post: « Turkey PomPons
Next Post: Quick Beef Steaks Chasseur »

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