11.20.2006

pumpkin pecan pie

pumpkin pecan pie
Around my side of the family, no Christmas or Thanksgiving meal would be complete without pumpkin pecan pie. It's such a wonderful treat.

We celebrated Thanksgiving early with my side of the family on Nov. 18th and this was my contribution.

Here's the recipe:
Pie Crust for shell only:
1c. flour
1/4 tsp. salt
1/2 c. butter/shortening
2-3 Tbsp. cold water

With fork or pastry blender, work in butter/shortening until coarse crumbs, add water last. Roll dough out on a pastry cloth and place in pie plate.

Pumpkin Pecan Filling:
3 eggs
1 c. dark corn syrup
1/2 c. sugar
1/4 c. melted butter
1 c. canned pumpkin
1 tsp. vanilla
1 c. pecan halves

Beat eggs well. Add corn syrup, sugar, melted butter, vanilla and pumpkin until well blended.

Arrange pecan halves on the bottom of the unbaked pie crust. Slowly pour pumpkin mixture over. Bake @ 350 degrees for 1 hour or until a knife inserted in the middle comes out clean.

Serve w/ cool whip or whipped cream.

4 comments:

Grandma Jacki said...

Okay - why does it look like the nuts are on top when you put them on the bottom of the pie? Do they rise to the top during baking. Like I said on Flickr looks yummy-licious. Jacki

alison said...

OoOo.... yummyyyy!

LZ Blogger said...

Hope you have a HAPPY THANKSGIVING weekend!!! ~ jb///

Writer Mom said...

Yes!

This needs to be submitted to Zilla's cookbook! Please Oh Please?