Sunday, November 28, 2010
pecan topped pumpkin pie
I love Thanksgiving. In fact it's probably my favorite holiday so I had a ball this week. I cooked up a storm and then ate to my hearts content. I was in heaven. On Wednesday I roasted two small pie pumpkins and made my own pumpkin puree, so the next order of business was pumpkin pie. Since I usually do pecan pie for thanksgiving I decided to combine pumpkin pie and pecan pie. The results were tasty.
Pecan topped pumpkin pie
adapted from better homes and gardens
1 refrigerated pie crust (or home made if you're feeling industrious)
1-1/4 cups coarsely chopped pecans
3/4 cup packed brown sugar
1 15-ounce can pumpkin
1-1/2 cups half-and-half or light cream
3/4 cup granulated sugar
3 eggs, slightly beaten
1-1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
3 tablespoons butter, melted
1. Preheat oven to 375 degrees F. Prepare Deep-Dish Pie Pastry. Mix pecans and brown sugar in small bowl; place 3/4 cup pecan mixture in bottom of pie shell. Reserve remaining pecan mixture for topping. Combine pumpkin, half-and-half, granulated sugar, eggs, pumpkin pie spice, and salt in large bowl; mix well. Pour into prepared pie shell.
2. Bake for 50 minutes or until just set in center. Add butter to remaining pecan mixture; stir until moistened. Sprinkle pie filling with pecan mixture; bake for 10 minutes more or until topping bubbles around edges. Cool on wire rack.