Can't decide between pumpkin or pecan? This pie has a taste of both.

Adam Dolge
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary test

active:
15 mins
total:
2 hrs 55 mins
Yield:
Serves 12 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F.

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  • To prepare pie, roll dough into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray; fold edges under, and flute.

  • Combine 2/3 cup brown sugar, 1/4 teaspoon salt, egg whites, egg, and evaporated milk in a bowl. Whisk in pumpkin and next 3 ingredients (through cloves). Pour mixture into prepared pie plate; bake at 425°F for 10 minutes. Reduce heat to 350°F (leave pan in oven). Bake at 350°F for 20 minutes (shield edges of piecrust with foil if they get too brown).

  • To prepare topping, combine flour, 1/4 cup brown sugar, and 1/8 teaspoon salt in a bowl. Stir in melted butter. Stir in pecans. Sprinkle topping over pie. Drizzle with honey. Bake at 350°F for 30 minutes or until center is set. Cool 1 hour before serving.

Nutrition Facts

262 calories; fat 10g; saturated fat 3g; protein 5g; carbohydrates 39g; fiber 2g; sodium 187mg; sugars 24g; added sugar 19g.
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