Save

598
Print

4K
Pinterest

0
Email

598
Facebook

121

Pecan-Pumpkin Pie

(16)

6 reviews

25 min prep time
3 hr 15 min total time
13 ingredients
8 servings

Pinterest

0
Facebook

121
Save

598
Email

598
Print

4K

Try These Next

Bake Pillsbury® refrigerated pie crust with pumpkin and pecan filling for a delicious dessert treat.

Ingredients

Crust

1: Pillsbury™ refrigerated pie crust, softened as directed on box

1: teaspoon all-purpose flour

Pumpkin Filling

1: cup canned pumpkin (not pumpkin pie mix)

1: egg, beaten

1/2: cup half-and-half

1/2: cup granulated sugar

1 1/2: teaspoons pumpkin pie spice

Pecan Filling

1/4: cup light or dark corn syrup

2: eggs, beaten

2: tablespoons butter or margarine, melted

1/4: cup packed brown sugar

1/2: teaspoon vanilla

1 1/2: cups pecan halves

Steps

1 Heat oven to 450°F. Sprinkle both sides of pie crust with 1/2 teaspoon flour; smooth flour over crust. Place crust in 9-inch glass pie plate. Carefully line pastry with double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning.
2 Bake 10 minutes. Carefully remove foil; bake 3 to 4 minutes longer or until pastry begins to brown and has become set. Reduce oven temperature to 350°F.
3 In medium bowl, beat all pumpkin filling ingredients with whisk until blended. Pour filling into partially baked crust. In another medium bowl, beat all pecan filling ingredients except pecans with whisk until blended. Stir in pecans. Carefully spoon mixture over pumpkin layer.
4 Bake 30 to 35 minutes or until knife inserted 1 inch from edge comes out clean. Cool completely on cooling rack, about 2 hours. Store covered in refrigerator.

1 Heat oven to 450°F. Sprinkle both sides of pie crust with 1/2 teaspoon flour; smooth flour over crust. Place crust in 9-inch glass pie plate. Carefully line pastry with double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning.
2 Bake 10 minutes. Carefully remove foil; bake 3 to 4 minutes longer or until pastry begins to brown and has become set. Reduce oven temperature to 350°F.
3 In medium bowl, beat all pumpkin filling ingredients with whisk until blended. Pour filling into partially baked crust. In another medium bowl, beat all pecan filling ingredients except pecans with whisk until blended. Stir in pecans. Carefully spoon mixture over pumpkin layer.
4 Bake 30 to 35 minutes or until knife inserted 1 inch from edge comes out clean. Cool completely on cooling rack, about 2 hours. Store covered in refrigerator.

Expert Tips

To make your own pumpkin pie spice, combine these ground spices: 4 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon allspice, 1/2 teaspoon nutmeg and 1/2 teaspoon cloves. Store in a tightly sealed container. Use what you need for this recipe and store the remainder in a tightly sealed container.

Sprinkling flour on the pie crust ensures a well-baked crust for moist pies.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 240

% Daily Value

Total Fat: 26g; 40%
Saturated Fat 7g 36% Trans Fat 0g
Cholesterol: 95mg; 32%
Sodium: 190mg; 8%
Total Carbohydrate: 46g; 15%
Dietary Fiber 2g 11% Sugars 26g
Protein: 5g

% Daily Value*:

Vitamin A: 100%; 100%
Vitamin C: 0%; 0%
Calcium: 6%; 6%
Iron: 6%; 6%

Exchanges:

1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

Top Navigation

Secondary Navigation