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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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My husband can never decide if he wants pumpkin or pecan pie, both are favories. So this fits the bill for both cravings. This makes two deep dish pies. Ingredients:
crusts for two 9inch deep dish pies |
pumpkin layer |
3 eggs |
1/2 tsp salt |
2/3 c white castor sugar |
1 c half and half |
2 c cooked pumpkin |
2 tsp cinnamon |
1 tsp ginger |
1/2 tsp nutmeg |
pecan layer |
5 eggs |
3 tbs melted butter |
1/2 c white castor sugar |
1 1/4 c white corn syrup |
1 1/2 tsp vanilla |
1/4 tsp salt (optional) |
2 1/2 c pecan halves |
Directions:
1. Pumpkin filling:
2. Combine pumpkin pie ingredients in order.
3. Pour half into one pie crust and half in the other, set aside.
4. Pecan filling:
5. Beat eggs lightly, add butter, sugar, syrup, vanilla and pecans.
6. Carefully spoon over pumpkin filling.
7. Bake pies at 350 degrees for 40 to 50 minutes, until knife inserted in middle comes out clean.
8. Pies set up further while they cool.
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