MMMMM----------------------PUMPKIN FILLING---------------------------
1 lg Egg; slightly beaten
1 c Pumpkin purée
1/3 c Sugar
1 tb Heavy cream, Half & Half or
- whole milk
1/2 ts Cinnamon; rounded
1/4 ts Nutmeg
1/4 ts Ground ginger
MMMMM-----------------------PECAN FILLING----------------------------
2 lg Eggs; slightly beaten
2/3 c Light corn syrup (Karo)
1/2 c Sugar
3 tb Butter; melted
1/2 ts Vanilla extract
1 c Chopped pecans *
* I've made this with (English) walnuts, as well. Tried
it once with Black Walnuts but the pie was not so
successful.
This is an excellent pie. The layers remain separate
and distinct, and the flavors compliment each other
beautifully.
Set oven @ 375ºF/190ºC.
For the pumpkin layer, combine 1 egg, pumpkin, 1/3 c
sugar, cream, cinnamon, nutmeg and ginger. Spread gently
over bottom of unbaked pie shell.
For the pecan layer, combine 2 eggs, corn syrup, 1/2 c
sugar, butter and vanilla. Stir in pecans. Gently spoon
mixture over pumpkin layer in pie shell.
OPTIONAL: Place a layer of half nuts on top of the pie
before placing in the oven.
Bake for 50 minutes.
FROM: Texas Cooking Online's Weekly E-mail
MM Format by Dave Drum; 19 November 2009
Uncle Dirty Dave's Kitchen
MMMMM
... I'm not afraid of death. I just don't want to be there when it happens.
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