Pumpkin Pecan Pie

The following is an article from the November 2017 issue of "Get Your Ducks in a Row" Carolina Family Estate Planning's free newsletter. You can read the rest of the issue, as well as back issues of our newsletter online at www.carolinafep.com/library/newsletters/ or subscribe for free at www.carolinafep.com/newsletter.cfm

This dessert makes the perfect addition to any Thanksgiving meal!


3 eggs

1 cup dark corn syrup

1/2 cup sugar

4 Tbsp. melted butter

1 cup canned pumpkin

2 Tsp of vanilla

1 cup chopped pecans

1 (9 inch) unbaked pie shells

1 container of whipped cream


1. With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin and vanilla until well-blended.

2. Arrange pecans in bottom of pie shell.

3. Slowly pour egg mixture over pecans.

4. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean.

5. Let pie cool completely before serving to allow filling to set.

6. Garnish with whipped cream.


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