Pumpkin pie! Pecan pie! Both!
Two of my favorite fall desserts wrapped into one delicious bite. Flaky crust, crunchy pecan top, and a gooey pumpkin center. Yum!
With something so easy, there's no need to wait until Thanksgiving!
This recipe makes a 9" inch pie, but I chose to go with minis. They're just way easier for a 2 year old to handle. And since the kids are usually happy with one, that's less pie that I "have to" finish.
Pumpkin Pecan Pie
1 cup dark corn syrup
1/2 cup sugar
4 tablespoons (1/2 stick) melted butter
1 cup canned pumpkin
1 teaspoon vanilla
1 cup chopped pecans
1 9-inch unbaked pie crust
Preheat oven to 350°F.
With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin and vanilla until well-blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Let cool completely before serving to allow the filling to set up. Top with whipped cream.
Spray mini muffin pan with cooking spray. Press 2"x 2" squares of pie crust dough into each cup. Place 1 teaspoon of chopped pecans in bottom of each cup, fill with egg mixture. Bake for approximately 20 minutes or until crust is golden brown.