How To Make Pecan Pumpkin Pie
Cap off every delicious feast with this pecan pumpkin pie made with smooth and spiced pumpkin pie filling, and a sweet-salty crunchy pecan topping.
Preheat the oven to 400 degrees F.
Combine the pumpkin, 3 egg yolks, 1 egg, sweetened condensed milk and pumpkin pie spice.
In a separate bowl, combine the brown sugar, melted butter, 2 eggs, 2 egg yolks, flour, vanilla and pecans. Set aside.
Divide the pumpkin mixture evenly between the two pie shells and place in the oven for about 15 minutes.
Remove from the oven and gently spoon the pecan filling over top of the pumpkin, do not pour it, dividing between the two pies.
Cover the edges of the crust with foil or a pie crust shield. Reduce the heat to 350 degrees F and cook for about 35 to 40 minutes or until set.
Cool completely and top with whipped cream. Serve and enjoy!
- Calories: 843.08kcal
- Fat: 51.46g
- Saturated Fat: 20.43g
- Trans Fat: 0.63g
- Monounsaturated Fat: 20.19g
- Polyunsaturated Fat: 7.31g
- Carbohydrates: 88.12g
- Fiber: 3.16g
- Sugar: 52.85g
- Protein: 11.62g
- Cholesterol: 208.84mg
- Sodium: 333.67mg
- Calcium: 217.06mg
- Potassium: 555.07mg
- Iron: 2.33mg
- Vitamin A: 451.00µg
- Vitamin C: 6.33mg
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