Henry’s – A Casual American Restaurant


JasonIvady-HenrysChef Jason Ivady

Chef Tim James – Classic Pecan Pumpkin Pie
Yield: 1 pie

“This is a recipe for a house divided between two choices.  My daughter and I have made this pie each year since she was three.”

3 eggs, divided
1 cup canned pumpkin
1 cup sugar, divided
½ tsp. cinnamon
¼ tsp. ground ginger
1/8 tsp. ground cloves
Dash salt
2/3 cup dark corn syrup
2 Tbsp. melted butter
1 tsp. vanilla
1 cup coarsely chopped pecans
1 prepared deep dish pie crust

In a small bowl combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, cloves, and salt. Spread in pie crust. In a medium bowl, beat remaining two eggs slightly. Stir in corn syrup and remaining 2/3 cup sugar, the butter and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture.

Bake in a 350 degree preheated oven for 50 to 60 minutes or until filling is set around edge. Cool on a wire rack.

Carefully spoon mixture in to crust
If using frozen crust do not thaw before filling

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