Pumpkin Pecan Pie

This recipe neglects to state that it is one 15 OUNCE can of Pumpkin!! A lot of the problems some reviewers have mentioned I think it's because they are using a larger size can. With that said, I followed this recipe exactly, didn't change a thing. I used a regular 9 inch pie plate. DID NOT NEED a deep dish!!The pumpkin does not come out as firm as I expected. I took this to a party and it got rave reviews!! Most people I talked to said they preferred the pumpkin was not firm like a traditional pumpkin pie.I am not a fan of pumpkin pie, but this was great!! The pecans make a big difference!! Coming from me that says a lot. I will definitely make this again.

I've made it before and we loved it. This time I made it and the pecan pie part did not set up. It sat up after 24 hrs. But not completely. I figured out what was wrong. I used a frozen pie crust that I thawed out , but did not get to room temperature. By doing this there was to much moisture and that why it was soupy. I laid out a frozen pie crust last night on the counter and overed it up. It thawed out all night. Then this morning I made the pie. It turned out perfect. This is a simple easy pie to make. And always a big hit.

I’ve actually made this recipe many times and it is our favorite pie! Very easy and delicious.

Taste delicious!!! I made them into cupcake sized tarts! I uploaded a picture too! So pretty and great tasting! It made 12 tarts. I used foil liners without the paper liners that came in them. I baked them 40 minutes! They came out perfectly! Yummy!!!