The best delicious Karo Pumpkin Pecan Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Karo Pumpkin Pecan Pie recipe today!
Hello my friends, this Karo Pumpkin Pecan Pie recipe will not disappoint, I promise! Made with simple ingredients, our Karo Pumpkin Pecan Pie is amazingly delicious, and addictive, everyone will be asking for more Karo Pumpkin Pecan Pie.
What Makes This Karo Pumpkin Pecan Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Karo Pumpkin Pecan Pie.
Ready to make this Karo Pumpkin Pecan Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
3 Eggs, divided 2/3 c Karo light or dark syrup
1 c Canned solid pack pumpkin 2 tb Butter, melted
1 c Sugar, divided 1 ts Vanilla
1/2 ts Ground Cinnamon 1 c Coarsely chopped pecans
1/4 ts Ground ginger Or walnuts
1/8 ts Ground cloves 1 Deep dish pie crust*
*To use prepared frozen pie crust: Do not thaw. Preheat oven and a
cookie sheet. Pour filling into frozen crust, bake on cookie sheet.
Preheat oven to 350.
In small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon,
ginger and cloves. Spread evenly in bottom of pie crust.
In medium bowl, beat remaining two eggs, slightly. Stir in corn
syrup and remaining 2/3 cup sugar, butter and vanilla until blended.
Stir in pecans. Carefully spoon over pumpkin mixture.
Bake 50 to 60 minutes or until filling is set around edge. Cool
completely on wire rack.
Karo Holiday Treasury 1994 == Courtesy of Dale & Gail Shipp, Columbia
Md. ==
Yields
1 pie
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