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"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

Pecan Pumpkin Pie Recipe

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This recipe for Pecan Pumpkin Pie is from CECA Member Cookbook, 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:
 

Pie
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
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.
 

Topping
Ingredients:  
Ingredients:  
2 eggs, lightly beaten
1 cup chopped pecans
½ cup sugar
½ cup maple syrup
whipped topping (optional)
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.
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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