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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pecan Pumpkin Pie Recipe

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This recipe for Pecan Pumpkin Pie is from The Verve Salon & Spa Ltd Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 graham cracker crust
15 oz. can of pumpkin
1 can condensed sweetened milk (not evaporated)
1 egg
1 1/4 tsp. cinnamon
1/2 tsp. each ginger, nutmeg, salt
1/4 cup brown sugar
2 Tbsp. flour
2 Tbsp. cold butter
3/4 cup chopped toast nuts
Directions:
Directions:
Heat oven to 425º combine pumpkin, milk, egg 3/4 tsp. cinnamon and the ginger, salt and nutmeg pour into crust. Bake 15 min. remove pie reduce oven to 350º combine sugar flour 1/3 tsp. cinnamon cut the butter until crumbly. Stir in nuts.
Sprinkle over pie bake 40 minutes or until done.
Personal Notes:
Personal Notes:
Instead of store bought shell, make your own ginger cookie crust. One box ginger snaps crushed add 1/4 cup butter and bake for 5 minutes.

 

 

 

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