"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

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!

Contributor:  
Contributor:  
unknown

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

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

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

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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