Pecan-Pumpkin Pie

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

Ingredients

  • 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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