Friday, November 13, 2009

Pecan Pumpkin Pie
By Joni Page

10" pie crust
2 eggs
1 can (15 oz) pumpkin
1/2 c maple syrup
1/4 c sugar
1/4 c heavy whipping cream
1 tsp cinnamon
1/2 tsp nutmeg
2 eggs, lightly beaten
1 c chopped pecans
1/2 c sugar
1/c maple syrup

Line a 10" pie plate with pastry; trim and flute edges.  In a large bowl, beat the eggs, pumpkin, syrup, sugar, cream, cinnamon, and nutmeg until smooth;  pour into pastry.  Combine the eggs, pecans, sugar and syrup;  spoon over the top.  Bake at 425 for 15 minutes.  Reduce heat to 350.  Bake 40 - 45 minutes longer until crust is golden brown and top of pie is set.  Cool on a wire rack for 1 hour.  Refrigerate overnight or until set.  Serve with whipped topping if desired.

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