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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pumpkin Pecan Pie Recipe

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This recipe for Pumpkin Pecan Pie is from 37th Pickering Guides, 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:  
Pastry
2 cups of five roses flour
1tsp. salt
⅓ cup unsalted butter chilled and cubed
⅓ cup shortening
4-6 tbsp. cold water

Filling

½ can E.D Smith pure pumpkin
1 can Low fat or regular Eagle Brand Sweetened Condensed Milk
¼ cup brown sugar
2 eggs lightly beaten
2 tbsp. five rosed all-purpose flour
½ cup pecan halves
Directions:
Directions:
Pastry:
Sift the flour and salt. Using a pastry blender, cut butter and shortening into flour until mixture resembles coarse crumbs. Add water, a tablespoon at a time, mixing lightly with a fork until mixture just holds together. With hands, gently shape dough into a ball, making sure not to overwork pastry. Wrap dough in plastic wrap and chill for at least 1 hours. Lightly flour work surface and rolling pin. Roll out the dough and fit into a 9"pie plate; flute edges. Cut leaf shapes from pastry trimmings and attach to the edge of pie crust using a little water. Chill until ready to use.

Filling:
Whisk together pumpkin, sweetened condensed milk, sugar, and eggs: stir in flour, salt, cinnamon, nutmeg and ginger. Pour into unbaked 9" pie crust: sprinkle top with pecans. Bake in a 375º for 40-45 minutes. cool and garnishes as desired.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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