Pumpkin Pecan Pie

Pumpkin Pecan Pie

The Pumpkin Pecan Pie is a delightful merger of two holiday classics, bringing together the creamy, spiced richness of pumpkin and the caramelized crunch of pecans. Each bite offers a harmonious blend of textures and flavors, with the M-K Pumpkin Pie Spice and vanilla accentuating the pie’s depth. The addition of light corn syrup gives the pie a glossy, caramelized finish, while the pecan halves provide a wonderful crunch. Best enjoyed slightly warm with a generous scoop of Cinnamon Whipped Cream, this pie is sure to be the showstopper at any festive gathering.

Pumpkin Pecan Pie

Ingredients

  • 1 Pie Shell, unbaked
  • 3 large Eggs
  • 1/2 c. Light Brown Sugar, packed
  • 1 tsp. M-K Pumpkin Pie Spice
  • 1/4 tsp. Salt
  • 1 c. Light Corn Syrup
  • 1/2 c. Canned Pumpkin
  • 1 tsp. M-K Pure Vanilla Extract
  • 1/4 c. Butter, melted
  • 1 c. Pecan halves

Directions

  1. Preheat the oven to 375°.
  2. In a large bowl, beat the eggs until they become foamy.
  3. Add the light brown sugar, M-K Pumpkin Pie Spice, salt, light corn syrup, canned pumpkin, and M-K Pure Vanilla Extract to the beaten eggs. Beat this mixture until everything is thoroughly blended.
  4. Stir in the melted butter and pecan halves until well combined.
  5. Pour the mixture into the unbaked pie shell.
  6. Bake in the preheated oven for approximately 45 minutes or until the center of the pie is set.
  7. Once baked, remove the pie from the oven and allow it to cool slightly.
  8. Serve the pie with a dollop of Cinnamon Whipped Cream on top.

Marion-Kay Ingredients