Shirley's Recipes

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Name: Pecan-Pumpkin Pie
Key Ingredient: pumpkin
Preparation: bake
Cuisine: American
Source: Family Circle Magazine/2 December 1986
Food Group: pie
Meals: dinner
Courses: dessert
Temperature: room
Effort: easy
Prep. Time: :30
Elapsed Time: 1:30
Occasion: Thanksgiving
Servings: 8

1 unbaked 9-inch pie shell

Pumpkin Filling:
1/2 cup firmly packed light brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
Pinch ground cloves
1 (16 ounce) can pumpkin puree
2 eggs
1 cup evaporated milk
2 teaspoons vanilla extract

Pecan Topping:
1/4 cup firmly packed light brown sugar
1/4 cup (1/2 stick)butter or margarine, softened
1 cup pecans, finely chopped

Place oven rack in lowest position. Prepare Pumpkin Filling: Mix together the 1/2 cup brown sugar, flour, cinnamon, salt, ginger, nutmeg and cloves in large bowl until well mixed. Add pumpkin, eggs, milk and vanilla; stir with whisk or beater until smooth. Pour into pie shell.
Bake in preheated 425F. oven for 15 minutes. Lower oven temperature to 350F. Bake 10 minutes longer. Leave oven at 350F.
Meanwhile, prepare Pecan Topping: Beat together the 1/4 cup brown sugar and butter in small bowl until well mixed. Stir in pecans. Sprinkle Pecan Topping evenly over top of pie. Bake at 350F. for 30 to 35 minutes, until knife inserted in center comes out clean. Cool on wire rack. Serve at room temperature with whipped cream and pecans, if desired.

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