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.
Ingredients
- 2deep dish pie shells,unbaked
- 15ozpumpkin,canned
- 3egg yolks
- 1whole egg
- 14ozsweetened condensed milk,(1 can)
- 1tsppumpkin pie spice
- 1⅓cupbrown sugar
- ⅔cupbutter,melted
- 2eggs
- 2egg yolks
- 2tbspflour
- 1tspvanilla extract
- 1½cupspecans,chopped
Instructions
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Preheat the oven to 400 degrees F.
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Combine the pumpkin, 3 egg yolks, 1 egg, sweetened condensed milk and pumpkin pie spice.
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In a separate bowl, combine the brown sugar, melted butter, 2 eggs, 2 egg yolks, flour, vanilla and pecans. Set aside.
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Divide the pumpkin mixture evenly between the two pie shells and place in the oven for about 15 minutes.
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Remove from the oven and gently spoon the pecan filling over top of the pumpkin, do not pour it, dividing between the two pies.
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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.
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Cool completely and top with whipped cream. Serve and enjoy!
Nutrition
- 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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