{"id":2092,"date":"2011-11-06T17:26:54","date_gmt":"2011-11-06T17:26:54","guid":{"rendered":"http:\/\/cookiescupcakesandcardio.com\/?p=2092"},"modified":"2011-12-15T11:37:05","modified_gmt":"2011-12-15T11:37:05","slug":"pecan-topped-pumpkin-pie","status":"publish","type":"post","link":"https:\/\/cookiescupcakesandcardio.co\/?p=2092","title":{"rendered":"Pecan Topped Pumpkin Pie"},"content":{"rendered":"

Pecan Topped Pumpkin Pie<\/strong><\/span><\/p>\n

After Thanksgiving the desire to bake my own pumpkin pie was high. \u00a0As I have said before, I LOVE pumpkin pie. \u00a0It is my absolute favourite and I could seriously eat it for breakfast, lunch, dinner, and still want more. \u00a0There is something about the creamy texture, comforting nutmeg, cinnamon and cloves, that makes me want to let each bite melt in my mouth. \u00a0Umm, getting a little food-pornish here, so I won’t go into any more detail. \u00a0Obviously, I love it. <\/span><\/p>\n

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. \u00a0So, I went Googling, and found it at Better Homes! \u00a0And then I found it on 7000 other websites. \u00a0Apparently I have been living under a rock with regards to this pie. <\/span><\/p>\n

It was pretty simple to make, follow along with the picture tutorial!<\/p>\n

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Measure out the brown sugar and pecans.<\/p>\n

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Combine them together.<\/p>\n

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“Make” your pie crust, or if you’re like me, head down to the local grocery store and “make” it in the frozen food aisle.<\/p>\n

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Fill the bottom of the pie crust with 3\/4 cup of the mixture.<\/p>\n

Then, move on to the pumpkin filling! Mmmmm . . .<\/p>\n

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Measure out the rest of the ingredients.<\/p>\n

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Combine and stir them together.<\/p>\n

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And then pour ontop of the pecan lined bottom!<\/p>\n

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Bake the pie in the oven . . . and salivate while the smell fills your kitchen.<\/p>\n

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Cut and serve! \u00a0Whipping cream is the best topping for this dessert in my opinion . . . so add a dollop . . . or two!<\/p>\n

Pecan-Topped Pumpkin Pie<\/span><\/span><\/strong><\/p>\n

Recipe from Better Homes <\/a><\/p>\n

1 1\/4 cups coarsely chopped pecans, walnuts, or hazelnuts<\/div>\n
3\/4 cup packed brown sugar<\/div>\n
1 15 ounce can pumpkin<\/div>\n
1 1\/2 cups half-and-half or light cream or one 12-ounce can evaporated milk<\/div>\n
3\/4 cup granulated sugar<\/div>\n
3 \u00a0eggs, slightly beaten<\/div>\n
1 1\/2 teaspoons pumpkin pie spice<\/div>\n
1\/4 teaspoon salt<\/div>\n
3 tablespoons butter, melted<\/div>\n

1. Preheat oven to 375 degrees F. \u00a0Mix pecans and brown sugar in small bowl; place 3\/4 cup pecan mixture in bottom of pie shell. Reserve remaining pecan mixture for topping. Combine pumpkin, half-and-half, granulated sugar, eggs, pumpkin pie spice, and salt in large bowl; mix well. Pour into prepared pie shell.<\/p>\n

2. Bake for 50 minutes or until just set in center.<\/p>\n

The following step was not completed in my attempt at this recipe, as the pies were too full to squish any more in. <\/em><\/p>\n

*Add butter to remaining pecan mixture; stir until moistened. Sprinkle pie filling with pecan mixture; bake for 10 minutes more or until topping bubbles around edges. Cool on wire rack.<\/p>\n

3. Makes 8 slices (my edit: I’m not sure if my pie crust was too small or what, but this batter was plenty large enough for two pies!) <\/em><\/p>\n

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