- 2 eggs
- 1/4 cup white sugar
- 1/4 cup packed brown sugar
- 1 teaspoon pumpkin pie spice
- 2/3 cup canned or cooked pumpkin
- 2/3 cup milk
- 1 unbaked deep dish 9 inch pastry shell
Pecan Topping
- 2 eggs
- 1/2 cup dark corn syrup
- 2 tablespoons brown sugar
- 2 tablespoons molasses
- 1 tablespoon all purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 1 cup pecan halves
In a mixing bowl, beat eggs, sugars, flour, pie spice and salt until smooth. Mix in pumpkin. Gradually mix in milk. Pour into crust. Cover edges loosely with foil. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake 15 minutes longer. Remove from oven. Remove foil. For topping, beat eggs in a mixing bowl until foamy. Add corn syrup, brown sugar, molasses, flour, vanilla and salt.Pour over filling. Sprinkle with chopped pecans, cover with pecan halves.Bake uncovered, 30 – 35 minutes or until set. Cool for 2 hours before serving.
I know this would be absolutely delicious. Thanks for sharing the recipe.
ReplyDeleteThis sounds absolutely luscious! Thank you for posting it!
ReplyDeleteI will have to give it a try.
ReplyDeleteWOW that sounds good Beth , thanks for sharing .
ReplyDeleteHello Beth, this sounds so good . . . my dear sweet Steve will think he's died and gone to heaven. He loves pumpkin pie (any pie for that matter) but to add pecans . . . he's going to love it. Thanks you sharing.
ReplyDeleteYour blogging sister, Connie :)