Pumpkin Pecan PieFrom midgelet 5 years ago
- 1 unbaked pie shell shopping list
- 1 large egg, slightly beaten shopping list
- 1 cup pumpkin purée (fresh cooked or canned) shopping list
- 1/3 cup sugar shopping list
- 1 tablespoon heavy cream, half-and-half or whole milk shopping list
- 1/2 teaspoon cinnamon, rounded shopping list
- 1/4 teaspoon nutmeg shopping list
- 1/4 teaspoon ground ginger shopping list
- pecan Layer shopping list
- 2 large eggs, slightly beaten shopping list
- 2/3 cup light corn syrup (Karo) shopping list
- 1/2 cup sugar shopping list
- 3 tablespoons butter, melted shopping list
- 1/2 teaspoon vanilla extract shopping list
- 1 cup chopped pecans shopping list
How to make it
- Preheat oven to 375°F.
- For the pumpkin layer, combine 1 egg, pumpkin, 1/3 cup sugar, cream, cinnamon, nutmeg and ginger.
- Spread gently over bottom of unbaked pie shell.
- For the pecan layer, combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla.
- Stir in pecans.
- Gently spoon mixture over pumpkin layer in pie shell.
- Bake for 50 minutes.
- Cool and serve with ice cream or whipped cream if desired
The Cookmidgelet Eastern, USA
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