Bake Pillsbury® refrigerated pie crust with pumpkin and pecan filling for a delicious dessert treat.
4 Bake 30 to 35 minutes or until knife inserted 1 inch from edge comes out clean. Cool completely on cooling rack, about 2 hours. Store covered in refrigerator.
- Yield: 8
- Cooking time: 45 Min
- Rating: 3/5
- Publisher: Pillsbury.com
- 1 Pillsbury™ refrigerated pie crust, softened as directed on box
- 1 teaspoon all-purpose flour
- 1 cup canned pumpkin (not pumpkin pie mix)
- 1 egg, beaten
- 1/2 cup half-and-half
- 1/2 cup granulated sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 cup light or dark corn syrup
- 2 eggs, beaten
- 2 tablespoons butter or margarine, melted
- 1/4 cup packed brown sugar
- 1/2 teaspoon vanilla
- 1 1/2 cups pecan halves
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