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Pumpkin Pecan Pie I
Ingredients
- 1 recipe pastry for single-crust pie
- 3 eggs (slightly beaten)
- 1 can pumpkin
- 3/4 cup sugar
- 1/2 cup dark corn syrup
- 1 tsp. vanilla
- 3/4 tsp. ground cinnamon
- 1 cup pecans (chopped)
- Whipped cream (opt.)
- Ground cinnamon (opt.)
Pastry for single-crust pie:
- 1 1/4 cup flour
- 1/4 tsp. salt
- 1/3 cup shortening
- 4-5 Tbsp. cold water
Directions
Prepare pastry for single pie crust. On a lightly floured surface rollout dough to a 12 inch circle. Transfer pastry into plate, being careful not to stretch it. Trim pastry edge and crimp. For filling, in a mixing bowl, combine eggs, pumpkin, sugar, corn syrup, vanilla and the 3/4 tsp. cinnamon; mix well. Place the pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell. Sprinkle with pecans.
Bake in 350 degrees F oven for 50-55 minutes or until knife inserted near center of pie comes out clean. Cool on a wire rack. Serve with whipped cream sprinkled with cinnamon. Makes 8 servings.
For Pastry for Single-Crust Pie:
In a bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Using 4-5 Tbsp. cold water total, sprinkle water, 1 Tbsp. at a time, over flour and toss with a fork until all the dough is moistened. Shape dough into a ball.
By Robin from Washington, IA
Pumpkin Pecan Pie II
Ingredients
- 3/4 cup canned pumpkin
- 1/2 cup plus 2 Tbsp. firmly packed brown sugar, divided
- 4 eggs, divided
- 2 Tbsp. sour half and half
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 3/4 cup light corn syrup
- 3 Tbsp. butter, melted and cooled
- 2 tsp. vanilla
- 1/4 tsp. grated lemon rind
- 1 1/2 tsp. fresh lemon juice
- 1/4 tsp. salt
- 1 1/3 cups shelled pecan halves
- 1 9-inch pie crust, unbaked
Directions
Whisk together pumpkin, 2 Tbsp. brown sugar, 1 egg, sour half and half, cinnamon and nutmeg until smooth.
In a separate bowl combine corn syrup, the remaining brown sugar and eggs, the butter, vanilla, rind, lemon juice, and salt. Stir in the pecans. Pour the pumpkin mixture into the pie shell. Gently pour the pecan mixture over the pumpkin mixture trying not to combine the 2 mixtures. Bake at 425 degrees F for 15 minutes; reduce heat and bake at 350 degrees F an additional 45 to 50 minutes or until pie is set.
By Robin from Washington, IA
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