Our Recipe Menu
- Recipe For Chicken Tacos
- Garlic Smashed Potatoes
- Delicious Shrimp Casserole
- Hearty Lasagna
- Seafood Scampi Linguine
- Delicious Apple Crisp Recipe
- Grilling A Great Tasting Steak
- Recipe For Orange Glazed Baked Ham
- Pecan Pumpkin Pie
- Asparagus and Artichoke Pasta Salad
- Pasta Salad With Roasted Vegetables
- Shrimp Stuffed Mushrooms
- Seafood Lovers Lobster Salad
- Old Time Popcorn Balls
- Beer Battered Onion Rings
- All American Barbecued Chicken
- Cooking Fresh Lobster
- Simple Turkey Recipe
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- Recipe For Classic Potato Salad
- Easy Spaghetti Pie
- Recipe For Perfect Prime Rib
- Frosted Chocolate Brownies
- Christmas Brie Appetizer
- Homemade Turkey Stuffing
- Recipe For Delicious Lemon Yogurt Cake
- Pineapple Upside-Down Cupcakes
- Grilled Filet Mignon
- Strawberry Shortcake Recipe
- Spicy Low Calorie Chicken Cacciatore
- Chicken Noodle Soup Recipe
Pecan Pumpkin Pie
This pecan pumpkin pie recipe is ideal for those that want a change from the
everyday pumpkin pie. It's delicious, just prepared to get a lot of
compliments!
Ingredients:
1 Pastry pie shell, 9" uncooked
Layer of Pumpkin
3/4 cup canned pumpkin
2 tablespoons light brown sugar, packed
1 large egg
2 tablespoons of sour cream
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Layer of Pecan
3/4 cup light corn syrup
1/2 cup light brown sugar, packed
3 large eggs
3 tablespoons butter (unsalted), melted and cooled
1 1/3 cup pecans
2 teaspoon vanilla
1/4 teaspoon grated lemon rind
1 1/2 teaspoon lemon juice
1/4 teaspoon salt
Prepare pie shell for pecan pumpkin pie. Keep chilled. Preheat oven to 425 degrees.
Whisk the following ingredients together until smooth: pumpkin, about 2 T brown sugar, 1 egg, sour cream, cinnamon and nutmeg.
In another bowl, combine corn syrup, about 1/2 cup brown sugar, 3 eggs, about 3 T butter, vanilla, lemon rind, lemon juice and salt. Stir in pecans.
Spread the pumpkin layer into the pie shell, then carefully spoon the pecan mixture over it. Bake in a preheated 425 degree F. oven for 20 minutes, then reduce to 350 degrees F. for 20-30 minutes more. The filling will puff slightly, but the center will not be completely set. Cool on a rack. Serve warm or at room temperature. Reheat pecan pumpkin pie in a preheated 350 degree F. oven for 10 to 15 minutes.
