Pumpkin Pecan Pie

11 ingredients
7 steps

Ingredients

  • 1 34 cups Fisher Pecan Halves, lightly toasted
  • 1 12 teaspoons cinnamon
  • 1 (15 ounce) can solid pack pumpkin
  • 1 cup sour cream
  • 1 cup granulated sugar, divided
  • 12 teaspoon kosher salt
  • 2 large eggs
  • 1 large egg yolk
  • 12 teaspoon ground allspice
  • 12 teaspoon ground nutmeg
  • 9 inches frozen deep dish pie shell

Directions

  1. 1
    Preheat the oven to 350F Chop 1/2 cup pecans; combine with cinnamon together in a small bowl, set aside.
  2. 2
    Whisk pumpkin, sour cream, sugar, salt, eggs, egg yolk, allspice and nutmeg together in a medium bowl.
  3. 3
    Sprinkle pecan and cinnamon mixture onto the pie shell.
  4. 4
    Pour the filling on top of the nuts and place the pie in the center of the oven to bake.
  5. 5
    Bake until the top browns lightly and pie is set 55 to 60 minutes.
  6. 6
    Pie will be fairly solid when gently shaken by the edges of the pie tin.
  7. 7
    Top with the remaining pecans.

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