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Pumpkin Pecan Pie

Pumpkin Pecan Pie

Toast to Tidewater
Page 153

SERVES 12 / Preparation Time:  20 minutes; Cooking Time:  45 minutes

Pie:

  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground clove
  • 2 eggs
  • 15 ounces canned pumpkin
  • 2 cups evaporated milk
  • 9-inch pie crust
Directions:

  • Preheat oven to 425 degrees
  • Mix salt, sugar, cinnamon, ginger, and cloves; stir in eggs and pumpkin
  • Add evaporated milk gradually; mix well; pour into pie crust
  • Bake in preheated 425 degree oven for 20 minutes
  • Remove pie from oven; lower oven temperature to 350 degrees
Pecan topping:

  • 1 egg
  • 2 tablespoons dark corn syrup
  • 2 tablespoons firmly packed brown sugar
  • 1 tablespoon butter, melted
  • 1 teaspoon maple extract (brandy or rum extract can be substituted)
  • 1 cup chopped pecans
Directions:

  • Mix ingredients; spoon evenly over baked pie
  • Pie may appear to sink
  • Return pie to oven
  • Bake in a 350 degree oven for an additional 25 minutes