Pumpkin Pecan Pie

This pie is the perfect balance of ultra sweet pecan pie and tart pumpkin, no need for ice cream with this, but what else are you gonna do with it?

INGREDIENTS

PUMPKIN LAYER:

  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  • 1 cup pumpkin paste
  • ⅓ cup granulated sugar
  • 1 large egg
  • 1 tsp pumpkin pie spice

PECAN LAYER:

  • ⅔ cup light corn syrup
  • ½ cup granulated sugar
  • 2 large eggs
  • 3 tbsp butter, melted
  • ½ tsp vanilla extract
  • 1 cup pecan halves

INSTRUCTIONS

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