Pumpkin Pecan Pie III Chef John Recipes

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Pumpkin Pecan Pie III

"A nutty topping for this traditional pie. Serve with whipped cream."

Ingredients :

• 1 recipe pastry for a 9 inch single crust pie
• 3 eggs
• 1 1/2 cups pumpkin puree
• 3/4 cup dark corn syrup
• 3/4 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup chopped pecans

Instructions :

Prep : 15M	Cook : 8M	Ready in : 3H15M

• Preheat the oven to 450 degrees F (230 degrees C).
• Place pie shell on a baking sheet. Whisk eggs until frothy. Stir in pumpkin, corn syrup, sugar, cinnamon, and salt and mix until combined. Pour into pie shell. Carefully transfer filled pie to the oven; sprinkle with pecans.
• Reduce oven temperature to 350 degrees F (175 degrees C) and bake for 50 to 60 minutes, or until a knife inserted in the center comes out clean. Let cool to room temperature before serving.

Notes :

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