Pumpkin Pecan Pie

Cheater Pumpkin Pecan Pie (I buy the crust)

I’ve been making this pumpkin pecan pie instead of pumpkin pie for years now as it’s just far more delish, I’ve never had a complaint on this slight deviation from the norm. Last Thanksgiving I made a vegan pie, pumpkin pie, pumpkin pie ice cream and more, but this one is just Michael and I so I just made one. It’s kind of nice to have a night to ourselves, on the first Thanksgiving as a married couple, although I may have to pop out for a pre-dinner drink. Hope you are having an amazing weekend! We are super excited to watch Outlander tonight, our favourite show. The theme song was our wedding song we are so devoted.  BTW this pie recipe is courtesy of a 1990 Canadian Living Cookbook that I still have among my 600+!

Pumpkin Pecan Pie

3 eggs beaten
1 can (14 oz/398 mL) pumpkin
1 cup packed brown sugar
1/2 cup corn syrup
1/3 cup butter melted
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 unbaked 9-inch (23 cm) pie shell
1 cup pecan halves

In food processor or blender, combine eggs, pumpkin, sugar, corn syrup, butter, vanilla, cinnamon, nutmeg and salt ; process until blended. Pour into pie shell. Arrange pecans in concentric circles over filling. Bake in 350°F (180°C) oven for 45 minutes or until tester inserted in centre comes out clean.

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