A new kind of holiday dessert: Pecan pumpkin pie
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.
Pecan pumpkin pie recipe
1/2 cup sugar
1 cup Libby’s Solid Pack Pumpkin
3 tablespoons melted butter
1/2 cup sugar
2/3 cup corn syrup
1/2 teaspoon vanilla
1 teaspoon pumpkin pie spice
1 cup pecan halves
1 unbaked 9-inch pastry shell
Stir together 1 slightly beaten egg, pumpkin, 1/3 cup sugar, and pie spice. Spread over bottom of pie shell. Combine 2 beaten eggs, corn syrup, 1/2 cup sugar, butter, and vanilla. Stir in nuts. Spoon over pumpkin mixture. Bake in moderate oven (350 F) 50 minutes or until filling is set. Makes one 9-inch pie.