Everyday Epicurean

Pecan Pumpkin Pie

Pumpkin Pecan Pie

This not your ordinary pumpkin pie! The crust is first filled with pecans, butter and sugar. The pie is topped off with a meringue. It is a show piece and delicious.

Pie Shell:

1/3 cup finely chopped pecans
1/3 cup brown sugar
2 T sweet butter, softened
1 unbaked pie shell (I like the Pillsbury one the best. You will find it in the dairy department)

Blend the first three ingredients. Gently press into the bottom of the pie shell.

Filling:

3 eggs
2 egg yolks (the whites will be used for the meringue)
1 cup cooked pumpkin
½ cup brown sugar
1 ½ cup heavy cream
½ tsp salt
1 tsp cinnamon
¼ tsp cloves
¼ tsp ginger
¼ tsp mace

Preheat oven to 400 degrees.

Blend all ingredients.

Pour into shell.

Bake 50 minutes.

Meringue:

2 egg whites and two T granulated sugar
Beat egg whites until stiff, add sugar while beating.

Remove pie from oven, cover with meringue.

Return to 425 degrees oven to brown.

Keep watch! It does not take long.

Happy Holidays!

Everyday Epicurean

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