When I think of fall desserts, two in particular come to mind…pumpkin pie and pecan pie. They were a staple at my Thanksgiving meals when I was growing up. It was so hard to decide which one to have for dessert…of course, I usually had to have a sliver of both.
This recipe combines both the pumpkin and the pecan flavors. It was given to me by my husband’s kindergarten teacher (who came a colleague of mine when I began my teaching career) early in our marriage. It has now become a Thanksgiving tradition in our house.
- 3 eggs
- 1 can (15 oz) pumpkin
- 1 cup sugar
- 1/2 cup dark syrup
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup chopped pecans
- pastry pie shell
Slightly beat the eggs.
Add the pumpkin, sugar, syrup, vanilla, cinnamon, and salt.
Combine and mix well.
Pour into the pastry pie shell (yes, I cheat and buy my pie crusts…shhh don’t tell).
Top with the pecans.
Bake at 350 degrees for 60-75 minutes, or until the center is baked through.
Serve with some whipped cream and enjoy!