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Pumpkin Pecan Pie Recipe

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This recipe for Pumpkin Pecan Pie, by , 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!



2 cups of five roses flour
1tsp. salt
⅓ cup unsalted butter chilled and cubed
⅓ cup shortening
4-6 tbsp. cold water


can E.D Smith pure pumpkin
1 can Low fat or regular Eagle Brand Sweetened Condensed Milk
cup brown sugar
2 eggs lightly beaten
2 tbsp. five rosed all-purpose flour
cup pecan halves

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.

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 375 for 40-45 minutes. cool and garnishes as desired.

Number Of Servings:
Number Of Servings:




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