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Pecan-Topped Pumpkin Pie |
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Serves: 6
Print this Recipe
Jean Lockwood, Bayfield, Colorado
2 eggs
1/4 cup sugar
1/4 cup packed brown sugar
1 teaspoon all-purpose flour
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
2/3 cup cooked pumpkin
2/3 cup milk
1 unbaked deep-dish pie shell (9 inches)
PECAN TOPPING:
2 eggs
1/2 cup dark corn syrup
2 tablespoons brown sugar
2 tablespoons molasses
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup chopped pecans
1 cup pecans halves
In a mixing bowl, beat eggs, sugars, flour, pie spice and salt until smooth. Mix in pumpkin. Gradually beat in milk. Pour into pastry shell. Bake at 425° for 10 minutes. Reduce the temperature to 350° and bake 15 minutes longer. For pecan topping, beat eggs in a mixing bowl until foamy. Add corn syrup, brown sugar, molasses, flour, vanilla and salt. Pour over filling. Sprinkle with chopped pecans; cover with pecan halves. Continue baking at 350° for 30-35 minutes or until set. Cool completely. Store in the refrigerator.
© Copyright Reiman Publications, 1993-1997
Pecan-Topped Pumpkin Pie comes from the Cook'n with Taste of Home collection. Click here to order this CD or download this brand-name recipe set right now!
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