I am not one to make decisions easily, even when it comes to simple decisions like which kind of pie to have for Thankgiving dessert - pumpkin or pecan? I usually take 1/2 piece of each! After making this pie, there is no need for such decisions. It's the perfect blend of both. I love how easy this was to make and the taste was amazing! I did add just 1/4 tsp of pumpkin pie spice, because I thought it was strange that a pumpkin pie recipe had no spices. I'm not sure if it made much of a difference or was needed, but either way - you must make this!
Source: Paula Deen
Ingredients:
- 3 eggs
- 1 cup dark corn syrup
- 1/2 cup sugar
- 4 tablespoons (1/2 stick) melted butter
- 1 cup canned pumpkin
- 1 teaspoon vanilla
- 1 cup chopped pecans
- 1 9-inch unbaked pie shell
- Whipped cream
Directions:
Preheat oven to 350�F.
With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin and vanilla until well-blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Let cool completely before serving to allow the filling to set up.
Garnish with whipped cream
Source: http://feedproxy.google.com/~r/DeliciousMeliscious/~3/jH9bYu2czcQ/pumpkin-pecan-pie.html
No comments:
Post a Comment