PUMPKIN PECAN PIE

Pumpkin Pecan Pie - two favorites in one pie! Pumpkin pie on the bottom and pecan pie on top. SO good! Pie crust, pumpkin, eggs, sugar, pumpkin pie spice, corn syrup, butter, vanilla, and chopped pecans. You can make the pie a day or two in advance. Top the pie with whipped cream or vanilla ice cream. A must for your holiday table! #dessert #pie #thanksgiving #pumpkin #pecan #christmas

INGREDIENTS:

• 1 (9-inch) frozen deep-dish pie shell
• 1 cup 100% pure pumpkin
• 1/3 cup granulated sugar
• 1 large egg
• 1 tsp pumpkin pie spice
• 2/3 cup light corn syrup
• 1/2 cup granulated sugar
• 2 large eggs
• 3 Tbsp butter, melted
• 1/2 teaspoon vanilla extract
• 1-1/3 cup chopped pecans

INSTRUCTIONS:

1. Preheat oven to 350° F.
2. For Pumpkin Layer: Combine pumpkin, sugar, egg and pumpkin pie spice in medium bowl; stir well. Spread over bottom of pie shell.
3. For Pecan Layer: Combine corn syrup, sugar, eggs, butter, and vanilla extract in a medium bowl; stir in nuts. Spoon over pumpkin layer.
4. Bake for 50 to 55 minutes or until knife inserted in center comes out clean. Cool completely on wire rack.

NOTES:

• Make sure to use 100% pure pumpkin and not pumpkin pie filling.
• Can make pie a day or two in advance.