Mom's Pecan-Pumpkin Pie

1 16 oz can of pumpkin
1/4 c. whipping cream
2 eggs, slightly beaten
1/4 tsp. nutmeg
1/2 cup syrup (any kind--I've even used pancake syrup!)
1/2 cup sugar
1/2 tsp. cinnamon
9"deep dish pie crust

1/2 cup pecan halves
1/4 cup sugar
1/4 cup syrup, (again, any kind)
1 egg, slightly beaten

Heat oven to 450°. Combine filling ingredients, mixing until smooth. Pour into pie crust. Spoon combined topping ingredients evenly over pumpkin mixture. Bake 15 minutes. Reduce heat to 350° and bake 45 to 50 minutes or until knife inserted in center comes out clean. Cool completely. Top with whipped cream, if desired.

NOTE: I put a cookie tin or something under the pie pan when baking because if it cooks over, (which it has a tendency to do), it really makes an unholy mess in the oven.

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