Pumpkin Pecan Pie
(from to_reason_why’s recipe box)
Amounts are somewhat approximate. Really the best best is to taste the fillings as they are simmering and adjust taste to suit before baking pies.
Can make either one pumpkin or one pecan pie by just making one filling.
Prep time: 45 minutes
Cook time: 40 minutes
Categories: dessert
Ingredients
- 2 cups pumpkin
- 1 can condensed milk
- 1 can evaporated milk
- 2 tbsp brown sugar
- 2 eggs
- 1 tsp cinnamon
- 1 tsp cloves, ground
- 1 tsp nutmeg
- 1 tsp allspice
- 1 tsp ginger, ground
- 1/2 tsp salt
- 1/2 cup whipping cream
- 1/2 cup butter or margarine
- 1/2 cup brown sugar
- 1/2 cup corn syrup
- 2 eggs
- 2-3 cups pecans, halved or chopped
- 1/2 tsp salt
- 1 tsp vanilla
- 1/2 batch Never Fail Pastry: http://www.recipething.com/recipes/show/38656-never-fail-pastry
Directions
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Strain pumpkin over night in colander. Discard resulting liquid.
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In a medium pot over medium low heat mix the strained pumpkin, condensed milk, brown sugar, eggs and spices together until flavours have blended and mixture is not too runny.
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In a different medium pot mix cream, butter, brown sugar, corn syrup, eggs, pecans, salt and vanilla. Simmer on medium heat until it reaches at least a syrup like consistency.
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Roll out pie crust for either 2 deep dish or 3 normal pies. Divide pumpkin mixture between pie crusts. Top each pie with enough pecan mixture to cover the top.
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eat oven to 400. Put pies in and immediately lower temperature to 350. Bake for around 35-40 minutes.
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Be sure to cool for at least one hour. Generally best when it’s had at least a day to sit.