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.
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
- Preheat the oven to 375°.
- In a large bowl, beat the eggs until they become foamy.
- 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.
- Stir in the melted butter and pecan halves until well combined.
- Pour the mixture into the unbaked pie shell.
- Bake in the preheated oven for approximately 45 minutes or until the center of the pie is set.
- Once baked, remove the pie from the oven and allow it to cool slightly.
- Serve the pie with a dollop of Cinnamon Whipped Cream on top.
