Pumpkin Pecan Pie

28 Nov

Happy Thanksgiving! I could spend hours listing all of the wonderful things in my life that I am grateful for, but I’d rather spend time with them than blog about them. 😉 So, I’ll keep this short and sweet – you can’t have Thanksgiving dinner without a pumpkin pie, but there are no rules about dressing it up a bit! My second favorite pumpkin pie variation: Pumpkin Pecan Pie. Enjoy!

P.S. Ignore how horrid my crust looks! I made it gluten-free and gluten-free flour just doesn’t stick like the regular stuff. It was crumbly, but it still tasted good. 🙂

photo 2

Ingredients:

9 in unbaked pie crust

3 eggs

1 can pumpkin (15 oz)

3/4 cup sugar

1/3 cup dark corn syrup

1 tsp vanilla

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp nutmeg

1/4 tsp ground cloves

3/4 cup candied pecans

Combine all ingredients, except pecans, and mix well. Pour into pie crust. Bake 20 min at 350^F. Sprinkle with pecans and bake 25 min more. Serve with whipped cream.

photo 3

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One Response to “Pumpkin Pecan Pie”

Trackbacks/Pingbacks

  1. Gail’s Pecan Pie | Suitcase Full of Memories - November 30, 2013

    […] Pumpkin Pecan Pie (keepanopenmouth.wordpress.com) […]

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