Recipe By Anonymous
Rating
Published Nov 14th
Prep 15m Cook 1h Additional 2h Ready In 3h 15m
Servings 1 9-inch pie Calories 411.2

A nutty topping for this traditional pie. Serve with whipped cream.

Recipe Ingredients

  • 1 recipe pastry for a 9 inch single crust pie
  • 3 eggs
  • 1 ½ cups pumpkin puree
  • ¾ cup dark corn syrup
  • ¾ cup white sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup chopped pecans

Cooking Directions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Place pie shell on a baking sheet. Whisk eggs until frothy. Stir in pumpkin, corn syrup, sugar, cinnamon, and salt and mix until combined. Pour into pie shell. Carefully transfer filled pie to the oven; sprinkle with pecans.
  3. 3 Reduce oven temperature to 350 degrees F (175 degrees C) and bake for 50 to 60 minutes, or until a knife inserted in the center comes out clean. Let cool to room temperature before serving.

Nutrition Facts

  • Calories 411.2
  • Carbohydrate 58.7 g
  • Cholesterol 69.8 mg
  • Fat 19.3 g
  • Fiber 3.5 g
  • Protein 5.5 g
  • Saturated Fat 3.4 g
  • Sodium 374.2 mg
  • Sugar 29.2 g

Reviews

  1. Very good but way too sweet for me. My mom and kids loved it!
  2. Super easy using an electric hand mixer to blend the ingredients using a 15 oz can of pumpkin. Instead of dark syrup I used maple syrup then sprinkled just half cup chopped pecans and baked 45 min in a convection oven. Pie looked and tasted great! Thanks for the recipe!
  3. this has been our favorite christmas pie now for a few years I always liked pecan pie but found it too sweet so this is the perfect way to tone it down just the right amount
  4. This is a tasty little pie. I did make a few slight changes. I use pumpkin and butternut squash interchangeably therefore I used butternut squash because I had so much from my garden. Also instead of using dark corn syrup (I had none) and white sugar I used light corn syrup and brown sugar. It - Read more ...
  5. I thought this was really quite good. I am not usually a fan of pumpkin pie. I added 1 tsp of vanilla extract and a tablespoon of flour since my homemade pumpkin purée was looser than the stuff in the can. Awesome. The whole family enjoyed this and I will make it again.
  6. Mad this pie last night for a pie contest. Very easy and it turned out wonderfully. I already have requests to make this again for the holidays.
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