Pumpkin-Pecan Pie

Happy Fall Y'all!

I am so glad it's FINALLY fall!

The temps are cooling,

the leaves are beginning their decent

and Pumpkin Spice Latte's are back!

Whoop Whoop!

Speaking of pumpkin ...

the very first card I removed
from my grandmother's box

read:

Say, what!?!

This recipe combines

my two fall loves - Pumpkin

and the fabulous center of pecan pie!

Ingredients
Pie Crust
1/4 cup Butter, cold
1/4 cup Crisco, cold
1 1/4 cup King Auther Flour, all purpose
1/2 tsp. Salt
1/4 cup Ice Water

Pie Filling
3 Eggs, lightly beaten
1 cup Sugar {I used half brown, half white}
1/2 cup Karo Syrup
1 cup Mashed Pumpkin
1 tsp. Vanilla Extract
1/2 tsp. Ground Cinnamon
1/4 tsp. Salt
1/8 tsp.Ground Ginger
1/8 tsp. Ground Nutmeg
1 cup Pecans

Method
For the crust:
In a food processor, pulse butter, crisco, flour and salt until little balls of dough form. Slowly add water until one large dough ball comes together. Chill for 30 minutes. Roll out on a floured surface and place in a pie dish. Refrigerate until the filling is made.

For the filling:
Preheat oven to 350 degrees.
In a large bowl, whisk eggs and sugar. Add Karo and pumpkin and stir until combined. Season with listed spices and stir in pecans to coat. Pour filling into pie shell and bake for approx. 40-50 minutes, or until center has set. Serve room temperature with whipped cream.

I do not remember mygreat-grandmother 

making this particular pie ...

{I am sure it was a Church Pot Luck dish!}

But, man what a combination!!

The moment I opened

the oven, a billow of

fall scents took over my kitchen!

Ahhh-mazing!

The center is still

ooey-gooey

like pecan pie,

it's just kicked up a notch!

The pumpkin gives it a 

creamy texture

and the spices add such a

great flavor to the pecans!

I'm thinking this will be

replacing my traditional pies

this year for Thanksgiving!

Enjoy and Happy Baking!