Saturday, December 3, 2011

2 Pumpkin Pecan Pie

In case you missed my guest post at Just lovely Things
I wanted to share a pie that you probably haven't had before! 
This Pumpkin Pecan Pie combines two amazing desserts into one delicious piece! :-) 
Not only is this pie wonderful, this is an easy dessert that you can make 
the day before Christmas and serve cold! Enjoy!
Pumpkin Pecan Pie
3 eggs, slightly beaten
1 15 ounce can pumpkin
3/4 cup sugar
1/2 cup dark-colored corn syrup
1 teaspoon vanilla
3/4 teaspoon ground cinnamon
1 unbaked 9-inch piecrust
1 cup chopped pecans 
Whipped cream (optional)
Preheat oven to 350 degrees F. 
In a medium mixing bowl combine the eggs, pumpkin, sugar, corn syrup, vanilla, and cinnamon; mix well. Pour into the piecrust. Sprinkle with the pecans. 
Bake for 50 to 55 minutes or until a knife inserted off center comes out clean. 
Cool on wire rack. Refrigerate within 2 hours; cover for longer storage. 
If desired, serve with whipped cream. Makes 8 servings
 Better Home and Gardens  
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