Can’t decide what pie to make for Thanksgiving? This pie is the best of both worlds. It combines pumpkin and pecan pie into one! YUM! The thing we really loved about this pie was that it was a layer of pumpkin pie and a layer of pecan pie. Give this pie a try even if you don’t like pumpkin or pecan pie. Chicken Legs promises that you will like this pie. It wasn’t overly pumpkin or overly pecan – you could taste a hint of both flavors. This can be made ahead of time and refrigerated until you are ready to serve. Chicken Legs suggests finishing this off with a big dollop of whipped cream or vanilla ice cream.
Pumpkin Pecan Pie
slightly adapted form Libby’s
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
1 cup Libby’s 100% Pure Pumpkin
1/3 cup granulated sugar
1 large egg
1 tsp pumpkin pie spice
2/3 cup light corn syrup
1/2 cup granulated sugar
2 large eggs
3 Tbsp butter, melted
1 tsp vanilla extract
1 1/2 cups pecan halves
Preheat oven to 350.
Combine pumpkin, sugar, egg and pumpkin pie spice in medium bowl; stir well. Spread over bottom of pie shell.
Next, whisk together corn syrup, sugar, eggs, butter and vanilla extract; stir in nuts. Carefully spoon over pumpkin layer.
Bake for 50 – 60 minutes or until knife inserted in center comes out clean. Cool on wire rack.