Recipe
Dessert
Chef Don's Pecan Pumpkin Pie
Primary Media
Author
Hy-Vee Test Kitchen
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Description
Can't decide between pecan and pumpkin pies? Don't. Have both. We've combined our 2 favorite holiday pies into this delightful dessert.
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 3 c. sugar | ||
| 3 c. light corn syrup | ||
| 6 eggs, beaten | ||
| 2 egg yolks, beaten | ||
| 5 ¼ tbsp. butter, melted | ||
| salt | ||
| 1 ⅛ c. crushed pecans | ||
| ¾ c. canned pumpkin | ||
| 3 tbsp. brown sugar | ||
| ¼ c. heavy cream | ||
| 1 ½ tsp. cinnamon | ||
| 3 (9-inch) prepared gluten-free pie crusts | ||
| Whipped cream, optional |
Directions
- Preheat oven to 325 degrees.
- Combine sugar, syrup, eggs, yolks, butter, salt, pecans, pumpkin, brown sugar, heavy cream and cinnamon in a large mixing bowl. Divide evenly among the 3 pie crusts.
- Bake for 50 minutes or until center is firm.
- Cool to room temperature; cover and refrigerate overnight. Serve with whipped cream, if desired.
Nutrition facts
Servings
Amounts Per Serving
Daily Values
0%
Vitamin A 30%
0%
Vitamin C 0%
0%
Iron 4%
0%
Calcium 4%
Recipe Source:
Hy-Vee chefs.