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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

Pumpkin Pecan Pie Recipe

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This recipe for Pumpkin Pecan Pie is from The Case Family 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:
Ingredients:  
Ingredients:  
1 egg
1 cup canned pumpkin
1/3 cup white sugar
1 teaspoon pumpkin pie spice
2 eggs
2/3 cup corn syrup
3 tablespoons molasses (pour it in until your heart feels right)
1/2 cup white sugar
3 tablespoons melted butter
1/2 teaspoon vanilla extract
1 cup pecan halves
1 recipe pastry for a 9 inch single crust pie (Use your Mom's recipe!)
Directions:
Directions:
Stir together one egg, pumpkin, 1/3 cup sugar and spice. Spread over bottom of pie shell.
Combine 2 eggs, corn syrup, 1/2 cup sugar, molasses, butter and vanilla. Stir in nuts. Spoon over pumpkin mixture.
Bake at 350º for 50 minutes until filling is set.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
About 1 1/2 Hours
Personal Notes:
Personal Notes:
Alex loved this for his birthday dessert.

 

 

 

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