Thanksgiving is all about sharing a meal with those you are thankful for. I’ve lived all over the place so spending time with family by blood is not alway an option for this holiday. However, I have been incredibly blessed to make friends who are dear enough to be called family. Some I had known for years before being invited, others I had only known for a few months. Regardless of the age of friendship, it is incredible to gather around a table and express gratitude. Even in years that life has brought challenges, ESPECIALLY when life has brought challenges, there is plenty to be thankful for. A roof over my head, friends/family to lean on or celebrate with, food on the table (even if not in abundance). I hope that this year, you will be spending time with loved ones and celebrating the wins and/or overcoming the losses of the year together.
While I haven’t been a life long pumpkin lover, I knew I needed to try this recipe from my grandmother’s recipe box. What a joy to have her with me in spirit as I made this pie for friends. This pie is the perfect balance of both pumpkin and pecan. For those of you who can’t decide between the two flavors, this is your solution!!! Grandma also gets bonus points for this recipe because it is so amazingly easy. The hardest part is getting it into the oven without spilling the filling. Check out the tips below for help with that.
- If you are using pre-made pie crust that is in an aluminum tin, place it on a baking sheet before pouring the filling in and keep it on the baking sheet even while baking it. The tin is flimsy enough that it is easy to spill the filling while transferring it to the oven if you don’t have the support of the baking sheet.
- If you are using a roll-out pre-made pie crust and placing it in your own glass/metal pie dish, go ahead and put a baking sheet in the oven on the bottom shelf. If you happen to have any filling bubble over the edge of the crust the baking sheet will catch it and save you from a mess in your oven.
For those wanting to be more decorative with the pie, you can customize your crust by imprinting the edges with items you can find in your own kitchen. For this one, I used the handle of a measuring spoon so get those cute little dots. You can absolutely sprinkle the pecan pieces all over the top. I chose to make a circle out of the nuts near the crust edge before sprinkling the rest.
PUMPKIN PECAN PIE
- 1 unbaked 9" pie crust
- 3 eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 15 oz canned pumpkin
- 1 cup dark corn syrup
- 2 Tablespoons butter melted and cooled
- 1 cup chopped pecans
- Preheat oven to 350°F. If using a roll out pie crust, unroll it and place it in a pie dish. In a large bowl, mix together the eggs, sugar, vanilla, cinnamon, salt, pumpkin, corn syrup and butter. Pour mixture into pie crust. Top with chopped pecans. Bake for 45-50 minutes or until filling does not jiggle. Once cooled, serve topped with whipped cream.
*Original source of this recipe is unknown. Directions are slightly modified from my grandmother’s recipe card.