This pie is a combination of pumpkin and pecan pies. The pumpkin pie filling makes more than the pecan so plan accordingly when dividing the fillings.
Course Dessert
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 2pies
Ingredients
29-inch unbaked deep-dish pie crust.
Pumpkin Filling
3/4cupgranulated sugar.
1teaspoonground cinnamon.
1/2teaspoonground ginger.
1/4teaspoonground cloves.
2large eggs.
1can15 oz. LIBBY'S® 100% Pure Pumpkin.
1can12 fl. oz. Evaporated Milk.
Pecan Filling
1cupKaro® Light Corn Syrup.
3eggs.
1cupsugar.
2tablespoonsbuttermelted.
1teaspoonpure vanilla extract.
1-1/2cups6 ounces pecans.
Instructions
Preheat oven to 425 degrees F.
Mix together individual pie flavors.
Pecan
Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.
Pumpkin
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Combine
Take equal amounts of both filling and combine.
Pour into pie shells
Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.