Pumpkin Pecan Pie
Ingredients
Pumpkin filling:
1 1/4cups solid pack pumpkin
1/3 cup sugar
1 egg
2 tablespoons half-and-half
2 teaspoons vanilla extract
3/4 teaspoon pumpkin pie spice
1/4 teaspoon salt
Pecan filling:
3/4 cup light corn syrup
2/3 cup sugar
2 eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/2 cups pecan halves
Directions
Preheat the oven to 350F.
To prepare the pumpkin filling, combine pumpkin, sugar, egg, half-and-half, vanilla extract, pumpkin pie spice and salt in a bowl. Whisk until smooth.
To prepare the pecan filling, combine corn syrup, sugar, eggs, vanilla extract and salt in a bowl; whisk well. Stir in pecans.
Pour pumpkin filling into bottom of crust. Gently spoon pecan filling over pumpkin. Bake on a baking sheet 65 to 70 minutes, until the tip of a knife inserted into the center comes out clean.
Transfer to a wire rack and let cool 1 hour. Chill at least 3 hours before serving.
