Pecan Topped Pumpkin Pie
After Thanksgiving the desire to bake my own pumpkin pie was high. As I have said before, I LOVE pumpkin pie. It is my absolute favourite and I could seriously eat it for breakfast, lunch, dinner, and still want more. There is something about the creamy texture, comforting nutmeg, cinnamon and cloves, that makes me want to let each bite melt in my mouth. Umm, getting a little food-pornish here, so I won’t go into any more detail. Obviously, I love it.
I had heard about this recipe in one of our “staffroom women chats” (which often include menopause, ailments, general complaints and recipes), and I wasn’t sure if I would like the pecan crunch added to my creamy-pumpkin-that-melts-in-my-mouth pie. So, I went Googling, and found it at Better Homes! And then I found it on 7000 other websites. Apparently I have been living under a rock with regards to this pie.
It was pretty simple to make, follow along with the picture tutorial!
Measure out the brown sugar and pecans.
Combine them together.
