Pecan Pumpkin Pie
Yield
1 piePrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | x |
pie shell (9 inch)
|
|
| Pumpkin layer | |||
| ¾ | cup |
pumpkin
|
|
| 2 | tablespoons |
brown sugar
|
|
| 1 | large |
eggs
|
|
| 2 | tablespoons |
sour cream
|
|
| ⅛ | teaspoon |
cinnamon
|
|
| ⅛ | teaspoon |
nutmeg
grated |
|
| Pecan layer | |||
| ¾ | cup |
light corn syrup
|
|
| ½ | cup |
brown sugar
|
*
|
| 3 | large |
eggs
|
|
| 3 | tablespoons |
butter
|
|
| 1 ⅓ | cups |
pecans
|
|
| 2 | teaspoons |
vanilla extract
|
|
| ¼ | teaspoon |
lemon zest
grated |
|
| 1 ½ | teaspoons |
lemon juice
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | x |
pie shell (9 inch)
|
|
| Pumpkin layer | |||
| 177 | ml |
pumpkin
|
|
| 3E+1 | ml |
brown sugar
|
|
| 1 | large |
eggs
|
|
| 3E+1 | ml |
sour cream
|
|
| 0.6 | ml |
cinnamon
|
|
| 0.6 | ml |
nutmeg
grated |
|
| Pecan layer | |||
| 177 | ml |
light corn syrup
|
|
| 118 | ml |
brown sugar
|
*
|
| 3 | large |
eggs
|
|
| 45 | ml |
butter
|
|
| 315 | ml |
pecans
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 1.3 | ml |
lemon zest
grated |
|
| 7.5 | ml |
lemon juice
|
|
| 1.3 | ml |
salt
|
|
Directions
Prepare pie shell.
Keep chilled.
Whisk together until smooth pumpkin, about 2 tablespoon brown sugar, 1 egg, sour cream, cinnamon and nutmeg.
In another bowl, combine corn syrup, about ½ cup brown sugar, 3 eggs, about 3 tablespoon butter, vanilla, lemon rind, lemon juice and salt.
Stir in pecans.
Spread the pumpkin layer into the pie shell, then carefully spoon the pecan mixture over it.
Bake in the upper third of a preheated 425 degree F. oven for 20 minutes, then reduce to 350℉ (180℃). for 20 to 30 minutes more.
The filling will puff slightly, but the center will not be completely set.
Cool on a rack.
Serve warm or at room temperature. Reheat in a preheated 350℉ (180℃). oven for 10 to 15 minutes.
