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Pumpkin Pie with Pecan Crust Recipe

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This recipe for Pumpkin Pie with Pecan Crust, by , is from The Hawthorne Staff Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, November 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup graham cracker crumbs
2 tablespoons pecans, toasted and ground
1 tablespoon unsweetened applesauce
2 whole eggs
1 cup canned pumpkin
3/4 cup evaporated skim milk
1/4 cup apple juice concentrate
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch ground cloves
Pinch salt
12 pecan halves
1 teaspoon maple syrup

Directions:
Directions:
INGREDIENTS
1. Preheat oven to 350F.
2. In a medium bowl, combine the graham cracker crumbs with pecans and applesauce. Press into the bottom and halfway up the sides of a 9-inch pie plate, coated with a small amount of canola oil. Set aside.
3. Combine remaining ingredients, except pecan halves and maple syrup, in a large bowl. Mix until blended.
4. Pour pumpkin mixture into pie crust.
4. Bake for 20 to 30 minutes or until a knife inserted in the middle comes out clean. Refrigerate pie when cool; cut into 12 equal pieces.
6. In a small bowl, coat pecan halves with syrup. Transfer to a lightly oiled baking sheet, reduce heat to 325F and bake for 4 to 5 minutes. Remove from oven. Place one pecan on the outer edge of each slice of pie before serving.

Number Of Servings:
Number Of Servings:
12

 

 

 

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