Pecan Pumpkin Pie Recipe
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Category: |
Category: |
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Pie |
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Ingredients: |
Ingredients: 1 pie crust (9 inch) 2 eggs 1 can (15 ounce) pumpkin, solid packed ½ cup maple syrup ¼ cup sugar ¼ cup heavy whipping cream 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg
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Directions: |
Directions:Line a 9" pie plate with pastry. Trim and flute edges. In a large bowl beat all ingredients until smooth. Pour into pastry. |
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Topping |
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Ingredients: |
Ingredients: 2 eggs, lightly beaten 1 cup chopped pecans ½ cup sugar ½ cup maple syrup whipped topping (optional)
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Directions: |
Directions:Combine all ingredients except whipped topping and spoon over top.
Bake at 425º for 15 minutes. Reduce heat to 350º. Bake 40 to 45 minutes longer until crust is golden brown and top of pie is set. Cool on a wire rack for 1 hour. Refrigerate overnight or until set. Serve with whipped topping if desired. |
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Personal
Notes: |
Personal
Notes: Can't decide whether to serve pumpkin pie or pecan pie at Thanksgiving? With this recipe you can serve both. My son Kevin shared this recipe with me after bringing it to a family gathering several years ago where it was enjoyed by all.
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