wiebe@ut-ngp.UTEXAS (Anne Hill Wiebe) (11/21/86)
PUMPKIN-PIE-2(D) USENET Cookbook PUMPKIN-PIE-2(D)
THANKSGIVING PIE
PUMPKIN-PIE-2 - A rich pie with pumpkin and pecans
I've been cooking this recipe for a few years, and my people
love it. It combines the best of the flavors of pumpkin and
pecan.
INGREDIENTS (1 9-inch pie)
1 deep dish unbaked pie crust
3 eggs
1 cup dark corn syrup
1 1/2 cups
sugar
1/4 cup melted butter (or margarine)
1 cup pumpkin
1 tsp vanilla
1 cup pecan halves
PROCEDURE
(1) Preheat oven to 350 deg. F.
(2) Beat eggs. Add other ingredients except pecans,
and beat well.
(3) Put pecans in bottom of pie crust and slowly pour
egg mixture over nuts.
(4) Bake 45 minutes, or until knife inserted one inch
from edges comes out clean.
(5) Let pie cool (if cut warm, the pie will be runny)
Serve with whipped cream.
NOTES
You can use choopped pecans, but pecan halves are prettier.
RATING
Difficulty: easy to moderate. Time: 10 minutes preparation,
1 hour baking and cooling. Precision: measure the
ingredients.
CONTRIBUTOR
Ann Hill Wiebe
University of Texas Computation Center, Austin, Texas, USA
wiebe@ut-ngp.arpa