Making Pumpkin Pecan Pie at The Pie Pan
By: Sean Brescher
Updated: October 27, 2011
Recipe:
Ingredients:
1 can (15oz) solid pack Libby's pumpkin
1 can (14oz) sweetened condensed milk
1/4 cup (1/2 stick) softened butter
2 eggs, divided
1 tsp ground cinnamon
1 tsp vanilla
1 tsp ground nutmeg
1/2 tsp salt
1 (6oz) graham cracker crust
2 T packed brown sugar
2 T dark corn syrup
1 T butter, melted
1/2 tsp maple flavoring
1 cup chopped pecans
whipped cream
Preheat oven to 400 degrees. Combine pumpkin, sweetened condensed milk, softened butter, 1 egg, cinnamon, vanilla, nutmeg, and salt in a large bowl. Beat until well blended. Pour into pie crust. Bake 20 minutes. Beat remaining egg, brown sugar, corn syrup, melted butter and maple flavoring in a medium bowl with an electric mixer at medium speed until well blended. Stir in pecans. After removing pie from oven, top with pecan mixture, reduce temp to 350, and bake 25 min or until knife comes out clean. Garnish with whipped cream or as desired.
Ingredients:
1 can (15oz) solid pack Libby's pumpkin
1 can (14oz) sweetened condensed milk
1/4 cup (1/2 stick) softened butter
2 eggs, divided
1 tsp ground cinnamon
1 tsp vanilla
1 tsp ground nutmeg
1/2 tsp salt
1 (6oz) graham cracker crust
2 T packed brown sugar
2 T dark corn syrup
1 T butter, melted
1/2 tsp maple flavoring
1 cup chopped pecans
whipped cream
Preheat oven to 400 degrees. Combine pumpkin, sweetened condensed milk, softened butter, 1 egg, cinnamon, vanilla, nutmeg, and salt in a large bowl. Beat until well blended. Pour into pie crust. Bake 20 minutes. Beat remaining egg, brown sugar, corn syrup, melted butter and maple flavoring in a medium bowl with an electric mixer at medium speed until well blended. Stir in pecans. After removing pie from oven, top with pecan mixture, reduce temp to 350, and bake 25 min or until knife comes out clean. Garnish with whipped cream or as desired.
