"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crunchy Pumpkin Pecan Pie Recipe

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This recipe for Crunchy Pumpkin Pecan Pie, by , is from Smith Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Turner Dotti
Added: Tuesday, October 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Pie:
3 eggs, slightly beaten
1 cup canned or mashed cooked pumpkin
1 cup sugar
1/2 cup dark corn syrup
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. salt
unbaked pastry for 9 inch pie shell
Crunchy topping:
1 cup coarsley chopped pecans
2/3 cup firmly packed light brown sugar
3 Tbs. melted butter

Directions:
Directions:
Combine eggs, pumpkin, sugar, corn syrup,vanilla, cinnamon, and salt in a small mixing bowl. Pour into unbaked pie shell. Bake in 350 oven about 40 mins.or until knife inserted half-way between center and edge comes out clean. Cool. Mix pecans and brown sugar in a small bowl. Drizzle with butter; stir until mixture is uniformly moistened. Sprinkle over cooled pie

Personal Notes:
Personal Notes:
You can garnish with whipped cream ( good for second day when pie is cold). I always make this at Thankgiving-my two favorite pies in one !

 

 

 

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