Pecan Pumpkin Pie

Modified from a recipe by the Krusteaz company. I made this last year for Thanksgiving, and it was such a hit that it will be holiday tradition from now on. I don’t like the Krusteaz crust (it’s too much like shortbread), so I substitute a 9-inch deep dish pie shell.

Pecan Pumpkin Pie

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: approx. 1 hour
Yield: 8 servings

1, 17.5 oz package Krusteaz Pecan Bar Mix (1 pouch each pecan filling mix and pecans)
1 9-inch deep dish pie shell
1 cup canned pumpkin
1/3 cup sugar
2 eggs
3/4 teaspoon pumpkin pie spice
1/2 cup water

Preheat oven to 350ºF. In medium bowl, whisk together pumpkin, sugar, 1 egg and pumpkin pie spice until blended. Spread evenly over pie crust. Sprinkle pecans evenly over pumpkin filling. Set aside. In medium bowl, whisk together full pouch pecan filling mix, water and 1 egg until blended. Immediately after stirring, pour gently over pumpkin and pecan layer. Bake 50-55 minutes or until center does not jiggle when lightly shaken and top begins to brown. Cool completely before cutting. Garnish with caramel sauce and fresh whipped topping, if desired.

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