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
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
-
Mix brown sugar, cinnamon, and nutmeg. Stir in whipping cream and vanilla. Chill 1 hour. Whip until stiff.
Prepare the pie
-
Prepare pastry shell. Flute edges or press with fork.
-
Mix sugar, cinnamon, and salt. Stir in pumpkin, eggs, corn syrup, and vanilla.
-
Turn into pie shell. Sprinkle with pecans.
-
Bake at 350 for 40 minutes or until knife inserted near center comes out clean. Cool to room temperature. Serve with Spicy Whipped Cream.
Leave a Reply