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 15minutes
Cook Time 1hour
Total Time 1hour15minutes
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.