"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pumpkin Pecan Pie Recipe

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This recipe for Pumpkin Pecan Pie, by , is from Cooking Diary of a Texas Cowgirl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Sypesteyn
Added: Saturday, June 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups mashed cooked pumpkin
1 1/2 cups milk
2 eggs
2/3 cups brown sugar
1/4 tsp cinnamon
1/2 tsp ginger
3/4 tsp salt
1/2 cup whole pecan halves

Directions:
Directions:
Mix spices, slat and sugar in bowl. Add beaten eggs,, milk and pumpkin. Bake at 450 for 10 minutes, then lower temperature to 350 until crust is browned on edges and filling is set. Decorate top with pecan halves.

Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is more a pumpkin pie, than pecan pie, but in Texas we use pecans every chance we get. They make a nice decoration and added crunch to the pie. For a little more "pecan", serve with butter pecan ice cream.

 

 

 

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