Looking for a delicious dessert that is perfect for the fall season? Look no further than this pumpkin pecan pie recipe without corn syrup. This recipe is easy to follow and uses simple ingredients to create a mouth-watering pie that will impress your family and friends.
Ingredients:
1 9-inch pie crust, unbaked
1 cup canned pumpkin puree
1/2 cup light brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
3 large eggs, lightly beaten
1/2 cup evaporated milk
1/2 cup heavy cream
1 teaspoon vanilla extract
1 cup pecans, chopped
Instructions:
Preheat the oven to 375°F.
In a large mixing bowl, whisk together the pumpkin puree, brown sugar, salt, cinnamon, ginger, cloves, eggs, evaporated milk, heavy cream and vanilla extract until fully combined.
Stir in the chopped pecans.
Pour the mixture into the unbaked pie crust.
Bake for 40 to 50 minutes, or until the filling is set and the crust is golden brown.
Remove from the oven and let cool on a wire rack for at least 1 hour before serving.
Tips:
If you don't have evaporated milk, you can substitute it with whole milk or cream.
For a richer flavor, use dark brown sugar instead of light brown sugar.
You can make the pie crust from scratch or use a pre-made crust from the store.
For a more decorative pie, use pecan halves to create a pattern on the top of the pie.
Store any leftover pie in the refrigerator for up to 3 days.
Conclusion:
This pumpkin pecan pie recipe without corn syrup is the perfect dessert for any fall occasion. It is easy to make, uses simple ingredients and is sure to impress your family and friends. Whether you are serving it for Thanksgiving or just as a special treat, this pie is sure to be a hit. So, go ahead and give it a try today!
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