PUMPKIN PECAN PIE

PUMPKIN PECAN PIE

PUMPKIN PECAN PIE

PUMPKIN PECAN PIE

PUMPKIN PECAN PIE

Course Dessert

Ingredients
  

No Roll Pie Crust:

  • 1 1/2 Cups all-purpose flour
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 1/2 Cup oil (canola or vegetable)
  • 3 Tbsp. milk

Pumpkin Filling:

  • One 15 oz. can solid pack pumpkin
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 3/4 tsp. cinnamon
  • 3/4 tsp. powdered ginger
  • 1/8 tsp. salt
  • 2 eggs, well beaten
  • 1/2 cup milk

Pecan Topping:

  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 3/4 cup coarsely chopped pecans

Instructions
 

No Roll Pie Crust:

  • Combine ingredients in a 9-inch pie pan
  • Mix with a fork until well blended and pat intothe pan
  • Push the pastry up the sides and form a niceedge with your thumb and finger.
  • Prick the crust with a fork to prevent bubbling ofthe pastry during baking.

Pumpkin Filling & Assembly:

  • Preheat oven to 350 degrees.
  • In a mixing bowl, combine the pumpkin, brownsugar, granulated sugar, cinnamon, ginger, salt,vanilla, eggs, and milk.
  • Mix until well blended. Pour into the unbakedpie shell.
  • Bake at 350 degrees for 40 minutes.
  • Meanwhile mix the last 3 ingredients untilcrumbly.
  • prinkle the toping on the pie and bake anadditional 25 minutes.
  • Cool and refrigerate at least a few hours foreasiest slicing.
Keyword Duquesne cookbook, PUMPKIN PECAN PIE
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