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  • Pumpkin Pecan Pie

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    Carol Hart
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    This recipe provides instructions for making a pumpkin pecan pie. It calls for mixing pumpkin puree and toasted pecan halves in a food processor until smooth. This mixture is then combined with eggs, sugar, rum, cinnamon, ginger, cloves and heavy cream before pouring into an unbaked pie shell. The filled pie bakes at 425 degrees for 10 minutes then 40-60 minutes at 300 degrees until a knife inserted comes out clean.

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    Here is my recipe for my Pumpkin Pecan Pie.

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    This recipe provides instructions for making a pumpkin pecan pie. It calls for mixing pumpkin puree and toasted pecan halves in a food processor until smooth. This mixture is then combined with eggs, sugar, rum, cinnamon, ginger, cloves and heavy cream before pouring into an unbaked pie shell. The filled pie bakes at 425 degrees for 10 minutes then 40-60 minutes at 300 degrees until a knife inserted comes out clean.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    9 views1 page

    Pumpkin Pecan Pie

    Uploaded by

    Carol Hart
    This recipe provides instructions for making a pumpkin pecan pie. It calls for mixing pumpkin puree and toasted pecan halves in a food processor until smooth. This mixture is then combined with eggs, sugar, rum, cinnamon, ginger, cloves and heavy cream before pouring into an unbaked pie shell. The filled pie bakes at 425 degrees for 10 minutes then 40-60 minutes at 300 degrees until a knife inserted comes out clean.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    Recipe

    Pumpkin Pecan Pie

    pie pastry for 9-inch pie shell 1 1/2 cups (1 lb) pumpkin puree 1/2 cup toasted pecan halves 4 eggs 3/4 cup sugar 1/4 cup rum 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1 1/2 cups heavy (double) cream Preheat oven to 425 degrees farenheit. Roll out the pastry & use to line a 9-inch pie pan. Set in refrigerator to rest at least 30 minutes. To make filling, combine the pumpkin puree and the pecans in the bowl of a food processor and process until smooth and well blended. Scrape the pumpkin mixture into a bowl. Beat in the eggs, then add the sugar, rum, cinnamon, giner, and cloves and blend well. Add the cream and stir until completely mixed. Pour the pumpkin mixture into the pastry-lined pan. Bake for 10 minutes, then reduce the heat to 300 degrees farenheit and back until a knife inserted slightly off-center comes out clean, anywhere from 40 to 60 minutes longer, depending on your oven.

    Hart Kitchen - Library November 2013

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