Pecan Pumpkin Pie
- Pastry dough
- 3/4 cup canned solid-pack pumpkin
- 2 tablespoons packed light brown sugar
- 1 large egg, lightly beaten
- 2 tablespoons sour cream
- 1/8 teaspoon cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 3/4 cup light corn syrup
- 1/2 cup packed light brown sugar
- 3 large eggs, lightly beaten
- 3 tablespoons unsalted butter, melted and cooled
- 2 teaspoons vanilla
- 1/4 teaspoon finely grated fresh lemon zest
- 1 1/2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- 1 1/3 cups pecans (5 1/2 ounces), chopped if desired
- This recipe is vegetarian
- Produce
- 1 1/3 cups pecans (5 1/2 ounces)
- Lemon, fresh zest (1/4 teaspoon)
- Solid-pack pumpkin, canned (3/4 cup)
- Cooking & Baking
- Brown sugar, packed light (10 tablespoons)
- Cinnamon (1/8 teaspoon)
- Corn syrup, light (3/4 cup)
- Nutmeg (1/8 teaspoon)
- Pastry dough (1)
- Salt (1/4 teaspoon)
- Vanilla (2 teaspoons)
- Drinks
- Lemon juice, fresh (1 1/2 teaspoons)
- Dairy
- Butter, unsalted (3 tablespoons)
- Sour cream (2 tablespoons)
- Refrigerated
- Egg, large (4)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published November 1, 1985 (27 years ago).
2 people saved this recipe.
