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McPhersonSentinel - McPherson, KS
  • Seasonal recipe: Pecan Pumpkin Pie

  • Pecan Pumpkin Pie
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  • Ingredients
     
    * Pastry for single-crust pie (9 inches)
    * 2 eggs
    * 1 can (15 ounces) solid-pack pumpkin
    * 1/2 cup maple syrup
    * 1/4 cup sugar
    * 1/4 cup heavy whipping cream
    * 1 teaspoon ground cinnamon
    * 1/2 teaspoon ground nutmeg
    * TOPPING:
    * 2 eggs, lightly beaten
    * 1 cup chopped Diamond of California® Pecans
    * 1/2 cup sugar
    * 1/2 cup maple syrup
    * Whipped topping, optional
     
    Directions
     
    * Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, beat the eggs, pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth; pour into pastry.
    * For the topping, in a large bowl, combine the eggs, pecans, sugar and syrup; spoon over top.
    * Bake at 425° for 15 minutes. Reduce heat to 350°. Bake 40-45 minutes longer or until crust is golden brown and top of pie is set.
    * Cool on a wire rack for 1 hour. Refrigerate overnight. Serve with whipped topping if desired. Yield: 8 servings.
     
     
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