Pumpkin Pecan Pie

This is the time of year when you think classic pies: apple, pecan and pumpkin pie.  Well, the recipe for Pumpkin Pecan Pie was in Karo Sweet & Simple Recipes.  One thing you have to get is the BEST frozen pie crusts ever; Oronoque Orchards (Mrs. Smith’s) it comes with 2 flaky homestyle pie crust that are 9” deep.  This has got to be the best frozen pie crust I’ve ever had.

Pumpkin Pecan Pie Recipe

Pumpkin Pecan Pie

Pumpkin filling (recipe follows)

Oronoque Orchards (Mrs. Smith’s) homemade pie crust

2 eggs

2/3 cup Karo Light or Dark Corn Syrup

2/3 sugar

2 Tbsp. margarine, melted

½ tsp. vanilla

1 cup coarsely chopped pecans

Preheat oven to 350 F.  Prepare Pumpkin Filling; spread evenly in bottom of pie crust.  In medium bowl beat eggs slightly.  Add corn syrup, sugar, margarine and vanilla; stir until well blended.  Stir in pecans.  Carefully spoon over Pumpkin Filling.

Bake 60 minutes or until filling is set around edge.  Cool on wire rack.

Pumpkin Filling:  In small bowl combine 1 egg, 1 cup canned pumpkin, 1/3 cup sugar, ½ tsp. cinnamon, ¼ tsp. ground ginger and 1/8 tsp. ground cloves.

(Recipe for the Pumpkin Pecan Pie was in Karo Sweet & Simple Recipes, 1992)

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