Pumpkin Pecan Pie

• 1 34 cups Fisher Pecan Halves, lightly toasted
• 1 12 teaspoons cinnamon
• 1 (15 ounce) can solid pack pumpkin
• 1 cup sour cream
• 1 cup granulated sugar, divided
• 12 teaspoon kosher salt
• 2 large eggs
• 1 large egg yolk
• 12 teaspoon ground allspice
• 12 teaspoon ground nutmeg
• 9 inches frozen deep dish pie shell

1. Preheat the oven to 350F Chop 1/2 cup pecans; combine with cinnamon together in a small bowl, set aside.
2. Whisk pumpkin, sour cream, sugar, salt, eggs, egg yolk, allspice and nutmeg together in a medium bowl.
3. Sprinkle pecan and cinnamon mixture onto the pie shell.
4. Pour the filling on top of the nuts and place the pie in the center of the oven to bake.
5. Bake until the top browns lightly and pie is set 55 to 60 minutes.
6. Pie will be fairly solid when gently shaken by the edges of the pie tin.
7. Top with the remaining pecans.

fisher pecan halves, cinnamon, solid pack pumpkin, sour cream, sugar, kosher salt, eggs, egg yolk, ground allspice, ground nutmeg, dish pie shell

Taken from www.food.com/recipe/pumpkin-pecan-pie-506154 (may not work)