Pecan Pumpkin Pie

Name: Pecan Pumpkin Pie
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 10
Cuisine: Global
Ingredients: 0 teaspoons cinnamon; 177 milliliters light corn syrup; 1 large egg, lightly beaten; 3 larges eggs, lightly beaten; 2 teaspoons fresh lemon juice; 0 teaspoons finely grated fresh lemon zest; 118 milliliters packed light brown sugar; 0 teaspoons freshly grated nutmeg; 10 servings Pastry dough; 156 grams 1/3 cups pecans , chopped if desired; 0 teaspoons salt; 177 milliliters canned solid-pack pumpkin; 2 Tbsps sour cream; 3 Tbsps unsalted butter, melted and cooled; 2 teaspoons vanilla

Pecan Pumpkin Pie is a vegetarian recipe with 10 servings. One serving contains 348 calories, 5g of protein, and 18g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes around 5 hours. Head to the store and pick up pecans, eggs, salt, and a few other things to make it today.

Instructions

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round (1/8 inch thick), then fit into a 9-inch glass or metal pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Prick bottom and side of shell all over with a fork, then chill shell 30 minutes.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

While shell chills, put oven rack in middle position and preheat oven to 375°F.

Equipment you will use

Oven

Line shell with foil and fill with pie weights, then bake until pastry is set and pale golden on rim, about 20 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 6 to 10 minutes more. Cool on a rack.

Equipment you will use

Oven

Aluminum Foil

Whisk together pumpkin, brown sugar, egg, sour cream, cinnamon, nutmeg, and a pinch of salt in a bowl until smooth.

Ingredients you will need

Brown Sugar

Sour Cream

Cinnamon

Pumpkin

Nutmeg

Salt

Egg

Equipment you will use

Whisk

Bowl

Stir together corn syrup, brown sugar, eggs, butter, vanilla, zest, lemon juice, and salt in a bowl, then stir in pecans.

Ingredients you will need

Brown Sugar

Lemon Juice

Corn Syrup

Vanilla

Butter

Pecans

Egg

Salt

Equipment you will use

Bowl

Spread pumpkin mixture evenly in shell, then carefully spoon pecan mixture over it.

Ingredients you will need

Pumpkin

Spread

Pecans

Bake pie until crust is golden and filling is puffed, about 35 minutes. (Center will still be slightly wobbly; filling will set as it cools.) Cool completely on rack.

Ingredients you will need

Crust

Equipment you will use

Oven

Serve at room temperature.

Pie can be baked 4 hours ahead and kept, uncovered, at cool room temperature. Pie can also be baked 1 day ahead and chilled, loosely covered with plastic wrap. Reheat in a preheated 350°F oven until crust is crisp, about 15 minutes.

Ingredients you will need

Crust

Wrap