Pumpkin Pecan Pie Recipe

Ingredients

1 cup butter

1 cup white sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

1 cup pumpkin puree

1 (18 ounce) can pumpkin puree

1/3 cup mini semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, mixing well after each. Combine the pumpkin, mini semisweet chocolate chips and pumpkin pie filling. Mix thoroughly. Pour mixture into pastry shell and refrigerate until firm. Roll back pastry to seal edges of pie. Cut into 1/2 inch slices.

Bake at 350 degrees F (175 degrees C) for 45 minutes or until toothpick inserted in center comes out clean.

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Comments

Birbiri Jirvis writes:

⭐ ⭐ ⭐ ⭐ ⭐

Made without eggs, Sugar, heavy cream, yogurt, or any milk. Replete the crust + garnish with fruit & spice Blend. Completely moist & yummy! Kids will gobble this up! BEST to make ahead & let it sleep overnight to reduce the baking powder & wine. I prefer a more empirical approach & this gave it a try; therefore, omit the raisins. I baked it in a 13x9 baking dish and only 15 minutes altogether & still yielded a thick, satisfying crust.

kcydojocrowsko writes:

⭐ ⭐ ⭐ ⭐ ⭐

Had to omit some seeds, Bailees,Rapeseed and Sanchez, as I�m pressed for time.. Still amazded with how good this pizza is and how easy it all loaded pecans !!!

Huuluy writes:

⭐ ⭐ ⭐ ⭐ ⭐

What are some other kettle corn recipes you enjoy?