Pecan pumpkin pie made with love
This now-classic dark and caramelly pecan pumpkin pie adds the rich flavor of pecans in a crunchy top layer, with a smooth custard filling made with canned pumpkin, corn syrup and eggs.
Once you’ve added that recipe to your holiday menu plan, keep scrolling for a 1945 bonus recipe from “singing star” Dinah Shore: Pecan pumpkin pie (in this case, technically a pie made using frozen pumpkin-like squash, then garnished with honey-glazed pecans).
A new kind of holiday dessert – Pecan pumpkin pie (1987)
Excerpted from The Times (Munster, Indiana) February 25, 1987
A warm, comforting slice of pie is a reminder of the days when every kitchen had a cupboard called a pie safe.
Pies have been part of the American tradition since the first settlers brought their tried and true recipes with them from Europe.
Early homemakers found that pies were a thrifty, delicious way to use the bounty of America’s harvest. In addition, their shallow shape meant that pies baked quickly for a main dish or dessert on a busy day.
Today’s cooks, who are baking everything from traditional two-crust pies to delicate tarts, still find that pies are quick, easy and economical. With refrigerated and frozen pastry crusts, pie crust mixes and ready-to-use crumbs readily available, even a beginning cook has little difficulty in creating luscious pies.
Old favorites such as apple, mincemeat, pumpkin and chocolate cream can be given new taste twists for 1980s versions of these traditional American pies.
The irresistible aroma of a pumpkin pie in the oven is a welcome autumn pleasure. Pecan pumpkin pie recipe adds the rich flavor of pecans in a crunchy top layer. Corn syrup is combined with canned pumpkin and eggs for a fast, smooth custard filling.
Bonus pecan pumpkin pie recipe, from Dinah Shore (1945)
“THINK BACK,” says Dinah, “to the best pie you ever tasted. Then sample this Pecan Pumpkin Pie. I know which will win! Nothing could beat this custardy, spicy, brown-sugary beauty — with honey-glazed pecans to add a crowning touch!”
Maybe you didn’t know it, but most so-called “pumpkin” pies are made with squash — and this is no exception. But the squash for this pie is Birds Eye — sun-ripened on the vine. We pick it when it’s just right — wash it, cut it up, cook to luscious tenderness, and purée.
Pecan-pumpkin pie (squash pie with pecans)
1 box Birds Eye Cooked Squash, thawed
3/4 cup light brown sugar, firmly packed
3/4 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon nutmeg
2 eggs, slightly beaten
1-1/2 cups milk
1 unbaked 9-inch pie shell
Combine squash, sugar, salt, spices, eggs, and milk. (Birds Eye Squash is ready to use — no work — no waste!) Turn mixture into unbaked pie shell. Bake in hot oven (425 F) 1 hour, or until puffed across top. Decorate with baked pastry triangles and honey-glazed pecans.
To make pastry triangles, roll pie crust trimmings 1/8 inch thick. Cut eight 14-inch triangles. Place an inch apart on baking sheet and bake in hot oven (425 F) about 10 minutes, or until lightly browned.
To make Honey-glazed pecans, boil 1/3 cup honey until small amount of mixture forms very firm ball in cold water (250° F.) Cool. Dip 12 to 16 large pecan halves into syrup, place on waxed paper until set.
HEAR DINAH SHORE, singing star of “Birds Eye Open House” and famous guest stars, THURSDAY evenings, NBC, at 8:30, Eastern Time.