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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I've yet to meet a person who doesn't have room for a piece of this pie! Up here 8,000 feet in the Rockies, my husband and I are enjoying retirement. We're active in our little church (where I try all my recipes on people who love to eat!). We have four grown children and 11 grandchildren. Ingredients:
2 eggs |
1/4 cup sugar |
1/4 cup packed brown sugar |
1 teaspoon king arthur unbleached all-purpose flour |
1 teaspoon pumpkin pie spice |
1/4 teaspoon salt |
2/3 cup canned pumpkin |
2/3 cup milk |
1 unbaked deep-dish pastry shell (9 inches) |
pecan topping: |
2 eggs |
1/2 cup dark corn syrup |
2 tablespoons brown sugar |
2 tablespoons molasses |
1 tablespoon king arthur unbleached all-purpose flour |
1 teaspoon vanilla extract |
1/2 teaspoon salt |
1/2 cup chopped pecans |
1 cup pecan halves |
Directions:
1. In a bowl, beat eggs, sugars, flour, pie spice and salt until smooth. Mix in pumpkin. Gradually beat in milk. Pour into pastry shell.
2. Bake at 425° for 10 minutes. Reduce the temperature to 350° and bake 15 minutes longer.
3. For pecan topping, beat eggs in a bowl until foamy. Add corn syrup, brown sugar, molasses, flour, vanilla and salt. Pour over filling. Sprinkle with chopped pecans; cover with pecan halves.
4. Bake at 350° for 30-35 minutes or until set. Cool completely. Store in the refrigerator. Yield: 6-8 servings.
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