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Pecan pumpkin pie
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| Artist: |
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| Categories: |
Halloween, Holidays, Pumpkin, Tarts & Pies, Vegetables |
| Yield: |
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Ingredients:
| | CRUST | | 1
| | Pastry pie shell | | | -flaky, 9-inch | | | -(uncooked) | | | PUMPKIN LAYER | | 3/4
| cup | Pumpkin | | 2
| tbsp | Light brown sugar | | | -packed | | 1
| large | Egg | | 2
| tbsp | Sour cream | | 1/8
| tbsp | Cinnamon | | 1/8
| tbsp | Nutmeg, grated | | | PECAN LAYER | | 3/4
| cup | Corn syrup, light | | 1/2
| cup | Light brown sugar | | | -packed | | 3
| large | Eggs | | 3
| tbsp | Butter (unsalted) | | | -melted and cooled | | 1 1/3
| cup | Pecans | | 2
| tbsp | Vanilla | | 1/4
| tbsp | Lemon rind, grated | | 1 1/2
| tbsp | Lemon juice | | 1/4
| tbsp | Salt |
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Procedures:
| 1 | Prepare pie shell. | | 2 | Keep chilled. | | 3 | Whisk together until smooth pumpkin, about 2 t brown sugar, 1 egg, sour cream, cinnamon and nutmeg. | | 4 | In another bowl, combine corn syrup, about ?cup brown sugar, 3 eggs, about 3 t butter, vanilla, lemon rind, lemon juice and salt. | | 5 | Stir in pecans. | | 6 | Spread the pumpkin layer into the pie shell, then carefully spoon the pecan mixture over it. | | 7 | Bake in the upper third of a preheated 425 °F. | | 8 | Oven for 20 minutes, then reduce to 350 °F. | | 9 | For 20-30 minutes more. | | 10 | The filling will puff slightly, but the center will not be completely set. | | 11 | Cool on a rack. | | 12 | Serve warm or at room temperature. | | 13 | Reheat in a preheated 350 °F. | | 14 | Oven for 10 to 15 minutes. | | 15 | Notes: * pecan-pumpkin pie -- this pie is not as terribly sweet as straight pecan pie, and less ordinary than pumpkin pie. | | 16 | The recipe came originally from _gourmet_ magazine. | | 17 | Yield: 1 pie. | | 18 | : difficulty: moderate. | | 19 | : time: 30 minutes preparation, 1 hour cooking. | | 20 | : precision: approximate measurement ok. |
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