Pumpkin and Pecan Pie Recipe

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Pumpkin and Pecan Pie Recipe
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Cook Time
40 min
Cook Time
40 min
  1. 3/4 cup packed brown sugar
  2. 1/2 teaspoon ground cinnamon
  3. 1/4 teaspoon salt
  4. 1 cup canned pumpkin
  5. 3 eggs, lightly beaten
  6. 1/2 cup dark corn syrup
  7. 1 teaspoon vanilla extract
  8. 1 unbaked pastry shell (9 inches)
  9. 3/4 cup coarsely Diamond of California Chopped Pecans
  10. About 20 Diamond of California Pecan Halves
  11. Whipped cream, optional
  1. In a large bowl, combine brown sugar, cinnamon and salt. Add pumpkin, eggs, corn syrup and vanilla; beat well. Pour into the pastry shell. Sprinkle with chopped pecans. Place pecan halves around the outer edge of filling. Bake at 425° for 15 minutes. Reduce the heat to 350°; bake 25 more minutes or until a knife inserted near the center comes out clean. Cool. Serve with whipped cream if desired. Yield: 6-8 servings.
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