Pumpkin Pecan Pie

I'm not a big lover of Pumpkin Pie...something about the texture gets me every time. But I love pumpkin flavored everything else, so this sounded like a fun option! And it's pretty good. I'm a bit of a Pecan Pie snob, and would rather have it unadulterated, but I'd make this pie again!

1 unbaked pie crust (see recipe here: Cherry Raspberry Pie)

Pumpkin filling:

1 1/4 cups solid pack pumpkin

1/3 cup sugar

1 egg

2 Tbsp half and half (I used soy creamer, and it worked great!)

2 tsp vanilla

3/4 tsp pumpkin pie spice

1/4 tsp salt

Pecan filling:

1/2 cup light corn syrup

2/3 cup sugar

2 eggs

2 tsp vanilla

1/4 tsp salt

1 1/2 cups chopped pecans

pecan halves for decoration

Preheat oven to 350 degrees. Prepare the pumpkin pie filling by combining all of the ingredients and stirring well. Prepare the pecan pie filling in a separate bowl by combining the corn syrup, sugar, eggs, vanilla, and salt in a bowl, mixing well. Then stir in the pecans.

Pour the pumpkin filling into the pie crust. Carefully spoon the pecan filling over the pumpkin. Decorate the top with pecan halves (this is my favorite part!). Bake on a cookie sheet, to prevent spillage in your oven, for 65-70 minutes. Transfer to a wire rack and let cool 1 hour. Chill 3 hours before serving.

You end up with a caramelized crunchy pumpkin filling that's super delicious.