Pumpkin Pecan Pie
Pumpkin or Pecan? Can't decide? Why not both? This Pumpkin-Pecan duet is sure to be your holiday favorite!
Servings: 8
Ingredients
- pie crust
- 1/4 c. cold butter
- 1/4 c. Shortening
- 1 1/4 c. all-purpose flour
- 1/2 tsp. salt
- 1/4 c. ice water
- PIE FILLING :
- 3 eggs lightly beaten
- 1/2 c. granulated sugar
- 1/2 c. brown sugar
- 1/2 c. Karo syrup
- 1 c. 100% pure pumpkin
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/8 tsp. ground ginger
- 1/8 tsp. ground nutmeg
- 1 c. pecans halves
Instructions
- Crust: In a food processor, pulse butter, Crisco, flour and salt until little balls of dough form. Slowly add water until one large dough ball comes together. Chill for 30 minutes. On a well floured surface, roll out dough to fit bottom of pie plate. Take a fork and pierce holes in the bottom of the crust to prevent bubbling. Cut away excess dough and flute the edges. Refrigerate until the filling is made.
- Filling: Preheat oven to 350 degrees. In a large bowl, whisk together eggs and sugars. Add Karo syrup, pumpkin, vanilla, salt, cinnamon, ginger, and nutmeg, stir until well combined. Add pecans, toss to coat. Pour filling into pie shell. (You can arrange pecans in a pretty pattern, if desired.) Bake for approximately 40-50 minutes, or until center has set. Serve room temperature with whipped cream.
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