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Pumpkin Pecan Pie

I've yet to meet a person who doesn't have room for a piece of this pie! Up here 8,000 feet in the Rockies, my husband and I are enjoying retirement. We're active in our little church (where I try all my recipes on people who love to eat!). We have four grown children and 11 grandchildren. —Jean Lockwood, Bayfield, Colorado
  • Total Time
    Prep: 20 min. Bake: 55 min.
  • Makes
    8 servings

Ingredients

  • Dough for single-crust deep-dish pie (9 inches)
  • 2 large eggs
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 2/3 cup canned pumpkin
  • 2/3 cup whole milk
  • PECAN TOPPING:
  • 2 large 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

Directions

  • Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Chill while preparing filling.
  • In a bowl, beat eggs, sugars, flour, pie spice and salt until smooth. Mix in pumpkin. Gradually beat in milk. Pour into prepared pie crust.
  • Bake at for 10 minutes. Reduce the temperature to 350° and bake 15 minutes longer.
  • For pecan topping, beat eggs in a 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 for 30-35 minutes or until set. Cool completely. Store in the refrigerator.
Nutrition Facts
1 piece: 430 calories, 23g fat (4g saturated fat), 109mg cholesterol, 381mg sodium, 53g carbohydrate (30g sugars, 2g fiber), 7g protein.

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