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Thanksgiving Pumpkin Pie Recipe with Pecan and a Chocolate Topping

Posh Journal
Cook Time 35 mins
Total Time 35 mins
Servings 16

Ingredients
 

  • 1 inch unbaked pie crust, 9
  • For Pumpkin Filling Layer:
  • 3 large eggs, beaten
  • 1 can pumpkin puree, unsweetened
  • 2 teaspoons pumpkin spice pie
  • 12 ounce can of evaporated milk
  • ¼ teaspoon salt
  • 20-24 cup packets of SPLENDA® Naturals Stevia Sweetener, twenty-four packets of SPLENDA® Naturals Stevia Sweetener provide the sweetness of one of sugar
  • For Pecan Filling:
  • ½ cup pecans, halved or chopped
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3 teaspoons packets of SPLENDA® Naturals Stevia Sweetener, One packet of SPLENDA® Naturals Stevia Sweetener is a serving and a packet sweetens like two of sugar
  • Optional : Chocolate for drizzle or topping
  • ¾ cup semisweet chocolate chips
  • 3 tablespoons butter

Instructions
 

  • Heat the oven to 375 F
  • In a medium mixing bowl, add pecan halves, unsalted butter, vanilla extract, salt and SPLENDA® Naturals Stevia Sweetener. Stir until well combined.
  • In a large mixing bowl, beat the eggs, pumpkin puree, milk, Splenda and spice using an electric mixer for about 1 minute.
  • Pour the pecan halves in the bottom of the pie shell and layer with pumpkin mixture.
  • Bake for about 35 minutes or until a knife inserted in the center comes out clean.
  • In a small microwave bowl, combine semisweet chocolate chips and butter. Heat in the microwave for about 30 seconds, then stir until smooth.
  • Pour the chocolate mixture over the cooled pumpkin pie or drizzle before serving.
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