PUMPKIN PECAN PIE

Pumpkin Pecan Pie image

This wonderful pie was loved by my DH (who hates slimey pecan pie) and my Uncle who hates smushy pumpkin pie! It was a big hit from the Karo syrup website.

Provided by Lightly Toasted

Categories Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 egg
1 cup canned pumpkin
1/3 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon clove
2 eggs
2/3 cup light corn syrup
2/3 cup sugar
2 tablespoons melted margarine or 2 tablespoons butter
1/2 teaspoon vanilla
1 cup pecans
1 9 inch pie shell, unbaked

Steps:

Prepare pumpkin filling.
Spread evenly in the bottom of prepared pie crust.
Beat eggs lightly.
Stir in corn syrup, sugar, margarine, and vanilla until well blended.
Stir in pecans.
Carefully spoon over pumpkin filling.
Bake 50-60 minutes in a preheated 350 oven.
Cool on wire rack.

Nutrition Facts : Calories 433.2, Fat 20.1, SaturatedFat 3.9, Cholesterol 69.8, Sodium 241.6, Carbohydrate 62.4, Fiber 2.9, Sugar 35, Protein 5.2

*** Explore more Pumpkin Pecan Pie Recipes »

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