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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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The best of both worlds - a combination of pumpkin pie topped with pecan pie ingredients. A great way to top off your dinner especially at Thanksgiving time! Recipe was given to me years ago by my sister-in-law. Ingredients:
3 beaten eggs |
1/2 cup granulated sugar |
1/2 cup brown sugar |
2 tablespoons flour |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon allspice |
1 1/2 cups pumpkin |
1 1/2 cups light cream, heated |
1 (9 inch) pie crusts |
1 tablespoon butter |
2 tablespoons brown sugar |
3/4 cup pecans |
Directions:
1. Combine first 8 ingredients.
2. Add pumpkin and mix.
3. Add cream and mix well.
4. Pour into unbaked pie crust.
5. Bake at 450° for 10 minutes, then 350° for 20 minutes.
6. Mix together butter, brown sugar and pecans.
7. Remove pie from oven and cover pie with pecan mixture.
8. Return to oven and bake for 20 minutes more or until knife inserted in center comes out clean.
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