Recipe Pecan Pumpkin Pie

In a bowl mix most of the remaining maple syrup with the pecans.

Recipe pecan pumpkin pie. Reduce heat to 350 degrees f 175 degrees c and bake 40 to 50 minutes longer. Spread evenly and place a few whole pecans over the top or go to town and decorate the whole top. You may not need all the filling.

Spread over bottom of pie shell. For the pecan topping whisk together the brown sugar corn syrup eggs butter vanilla and salt. Pie plate with pastry.

Sprinkle the pecan layer into the bottom of the crust it will rise to the top when baked then gently pour in the pumpkin filling. Return to the oven for 20 25 mins until the pecans are toasted. Step 2 combine 2 eggs corn syrup 1 2 cup sugar butter and vanilla.

The brown sugar adds a caramel flavor as the bars cook. Bake at 425 for 15 minutes. Bake for 50 60 minutes or until knife inserted in center comes out clean.

Tap the pan firmly on the counter to allow air bubbles to escape. Gently spoon the pecan topping on top of the pumpkin layer. You can use the back of the spoon or an angled spatula to spread the topping evenly over the pie if needed.

It starts with a buttery shortbread crust. Sprinkle pecan mixture over pie the last 10 minutes before removing from the oven. In a large bowl beat the eggs pumpkin syrup sugar cream cinnamon and nutmeg until smooth.