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Maple pecan pumpkin pie
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| Artist: |
_ |
| Categories: |
Desserts, Halloween, Pumpkin, Tarts & Pies, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| | SHELL | | 1
| tsp | Flour | | 1/2
| cup | Sugar | | 1/2
| tsp | Salt | | 1/4
| cup | Chopped pecans | | 1 1/2
| cup | Evaporated milk | | 2
| | Eggs, slightly beaten | | 1
| cup | Whipping cream | | 1/2
| tsp | Maple syrup | | 1
| | 15 oz. pkg. pie crust | | | FILLING | | 1
| tsp | Cinnamon | | 1/4
| cup | Raisins | | 2
| cup | 16 oz. cans pumpkin filling | | 1
| tsp | Maple syrup | | | TOPPING | | 2
| tbsp | Powdered sugar | | | Ecan halves |
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Procedures:
| 1 | Prepare pie crust,according to package directions,for one crust pie.refrigerate remaining pie crust for later use.heat oven to 425 degrees.place prepared crust into a 10" tart pan with removable or a 9" pie pan.press in bottom and up sides of pan. | | 2 | Trim edges,if necessary. | | 3 | In a large bowl,combine all filling ingredients;blend well. | | 4 | Carefully,pour into pie crust lined pan.bake for 40 to 50 minutes or until knife inserted in center comes out clean.cool.in a small bowl,beat cream until soft peaks form.blend in powdered sugar and maple flavor;beat until stiff peaks form.spoon or pipe over filling.garnish with pecan halves.store in refrigerator |
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