Pumpkin Pecan Pie II Recipe

Pumpkin Pecan Pie II Recipe

  • 1 recipe pastry for a 9 inch single crust pie
  • 1 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup canned pumpkin
  • 3 eggs, beaten
  • 1/2 cup dark corn syrup
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped pecans
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  1. Mix together 3/4 to 1 cup brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Stir in 1 canned pumpkin, eggs, corn syrup, and 1 teaspoon vanilla.
  2. Pour mixture into pie shell and sprinkle with pecans. Arrange additional pecans, if desired, for a “pretty” pie.
  3. Bake 350 degrees F (175 degrees C) for 40 minutes. Cool. Serve with spicy whipped cream.
  4. To Make Spicy Whipped Cream: In medium bowl, mix 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg. Stir in 3/4 cup whipping cream and 1/2 teaspoon vanilla. Chill 1 hour. Whip until stiff.
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