RCI-BR.006.0344.001
Thanksgiving Pie
A rich pie with pumpkin and pecans — I've been cooking this recipe for a few years, and my people love it. It combines the best of the flavors of pumpkin and pecan.
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- pie crust (deep dish) unbaked1 unit
- 3 unit
- corn syrup1 cupdark
- 1½ cup
- butter¼ cupmelted (or margarine)
- 1 cup
- 1 tbsp
- 1 cup
Method
1
Preheat oven to 350°F (175°C). Place the unbaked deep dish pie crust on a baking sheet and set aside.
2
Crack the eggs into a large mixing bowl and beat them together until well combined.
3
Add the dark corn syrup, sugar, melted butter, pumpkin, and vanilla to the eggs, stirring until all ingredients are thoroughly blended.
4
Fold the pecan halves into the mixture, distributing them evenly throughout.
5
Pour the filling into the unbaked pie crust, spreading the pecans as evenly as possible.
6
Bake in the preheated oven for 50 minutes, or until the filling is set but still slightly soft in the very center when gently shaken.
50 minutes
7
Remove the pie from the oven and allow it to cool on a wire rack for at least 30 minutes before slicing.