DESSERTS
BAKING
· FROM ALLRECIPES.COM
Pumpkin Pecan Pie
Theo18 October 2009No comments yet
If you love pecan pie and pumpkin pie, this is the pie for you! Great for Thanksgiving or any time you want sugar hit!
I made this fabulous pie for Canadian Thanksgiving last weekend. It’s based on Libby’s Pumpkin Pecan Pie, but with a few modifications.
First things first.. the pumpkin… In the past when I’ve made pumpkin pie, I’ve always cooked the pumpkin myself and then pureed it. Unfortunately, I’ve found that the resulting pies were often soggy. When researching pie recipes this year, I found a great tip from Keri Fisher: after pureeing the pumpkin, put it back in the oven spread thinly on a cookie sheet and roast it until it gets drier and thicker. My pie was not in the slightest big soggy.. I think this tip made all the difference. And before we start, I’ll admit that I didn’t make my own crust. I bought all-butter frozen shortcrust pastry from Waitrose. 🙂
Preparation time: 20 mins + 50 mins cooking time (assuming you already have the pastry and pumpkin prepared).
Makes one 9-inch pie.
Ingredients
·250 g pumpkin puree (see note above)
·65 g brown sugar
·1 large egg
·2 g pumpkin pie spice (nutmeg, cinnamon and cloves)
·160 ml honey
·100 g brown sugar
·2 large eggs
·45 g butter or margarine
·3 ml vanilla extract
·120 g pecan halves
METHOD
DIAGRAM
Preheat oven to 350°F/175°C.
1. COMBINE pumpkin, sugar, egg and pumpkin pie spice in medium bowl; stir well. Spread over bottom of pie shell.
2. COMBINE honey, sugar, eggs, butter and vanilla extract in same bowl; stir in nuts. Spoon over pumpkin layer.
3. BAKE for 50 minutes or until knife inserted in center comes out clean. Cool on wire rack.
Serve with freshly whipped cream and enjoy!
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