There is nothing better than the smell and taste of a great pie or dessert for generating a feeling of home, family and happy relationships. I love pecan pie – but it always seems too sweet – so this combination of pecan pie and pumpkin pie is one of my favorites. There are many versions of this on the internet – some with different layers and some mixed together. This works just as well if you just mix everything together at once and pour into pie shell and bake. It has both the pecans and texture of pecan pie and the spices to make it more like pumpkin pie.
CLASSIC PUMPKIN PECAN PIE
- 3 eggs, divided
- 1 cup canned solid pack pumpkin
- 1 cup sugar, divided
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- dash salt
- 2/3 cup light or dark corn syrup
- 2 tablespoons melted butter
- 1 teaspoon vanilla
- 1 cup coarsely chopped pecans
- 1 prepared deep dish pie crust
Preheat oven to 350°.*If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet to bake.
In small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, cloves, and salt. Spread in pie crust.
In medium bowl, beat remaining two eggs slightly. Stir in corn syrup and remaining 2/3 cup sugar, the butter and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture.
Bake 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack.
FROM Southernfood.com Diana Rattray
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