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Granny's Pecan Pumpkin Pie

October 25, 2006

Pumpkin layer

1 egg, lightly beaten
1 medium-sized baking pumpkin or cushaw squash
1/3 cup sugar
1 teaspoon pumpkin pie spice (available at grocery store)
1 9-inch unbaked pie shell

Pecan layer

2/3 cup corn syrup
2 eggs, lightly beaten
1/2 cup sugar
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 cup pecan halves

To prepare the pumpkin layer, cut pumpkin (or squash) into halves, removing the seeds and stem. Bake in oven for 350 degrees for 25 to 35 minutes until the pumpkin is fork tender. Scoop out pumpkin into a bowl. Combine egg, pumpkin, sugar and pumpkin spice. Mix together and spread on the bottom of the pie shell. For the pecan layer, combine corn syrup, eggs, sugar, butter and vanilla. Stir in pecans. Spoon over pumpkin layer. Bake at 350 for 50 minutes or until set. Allow pies to cool after baking.

Serves 6 to 8.

-Recipe courtesy of Orr's Farm Market

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