Mrs Gs Pecan Pumpkin Pie Recipes

ELEANOR ROOSEVELT'S PECAN PIE

Steps:

• 1. To make Crust: Measure 1 1/2 cups flour, sift with salt and baking powder. Divide shortening into two equal parts. Cut half into the flour mixture until it looks like cornmeal. Cut the remaining half of the shortening coarsely until the size of large green peas. Over the mixture,sprinkle 3 tablespoons ice water. Blend lightly. If the dough holds together, add no more liquid; if not, add additional water. Line pie pan with crust. (No pie pan size given)
• 2. To make Filling: Cream 1/3 cup butter with 1 cup brown sugar. Beat in eggs, one at a time; stir in 1 cup light corn syrup, 1 cup coarsely chopped pecans, 1 teaspoon vanilla and 1/4 teaspoon salt.
• 3. Fill the pie shell with the mixture. Preheat oven to 375 degrees and bake the pie for about 35 to 40 minutes.
• 4. When the pie is set and has cooled, decorate with pecan halves. Garnish with whipped cream around the entire edge.

PECAN PUMPKIN PIE I

Steps:

• Combine eggs, sugars, flour, spices and salt. Blend in pumpkin. Gradually add milk; mix well.
• Pour into 9-inch pie shell. Bake in 450 degree F (230 degrees C) oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake 40 to 50 minutes longer.
• Sprinkle pecan mixture over pie the last 10 minutes before removing from the oven.
• To Make Topping: Combine 2 tablespoons butter, 1 tablespoon grated orange rind, 1/4 cup brown sugar and 3/4 cup whole pecans.

PECAN PUMPKIN PIE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, beat eggs, pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth; pour into crust. , For topping, in a large bowl, combine eggs, pecans, sugar and syrup; spoon over top., Bake for 15 minutes. Reduce oven temperature to 350°. Bake until crust is golden brown and top of pie is set, 40-45 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. If desired, serve with whipped topping.

PECAN PUMPKIN PIE

Steps:

• Preheat the oven to 400 degrees. Prepare the pie crust by rolling it out and crimping the edge to form a highstanding rim.
• For the pecan filling, whisk the eggs in a bowl until foamy. Stir in the corn syrup or maple syrup, brown sugar, vanilla, salt and pecans. Spread the pecan filling over the bottom of the pie crust. Bake for about 20 minutes, until the filling is set and slightly puffed.
• Meanwhile, whisk the eggs for the pumpkin filling and stir in the pumpkin puree, milk, brown sugar, cinnamon, ginger, salt, and vanilla until well blended.
• When the pecan filling has set, remove it from the oven. Pour the pumpkin filling over the pecan layer and bake for about 40 minutes, until the pumpkin layer is set in the middle.
• Decorate by pressing toasted pecan halves around the outside edge of the pie. Cool for at least 20 minutes before cutting. Serve warm or at room temperature.

PUMPKIN PECAN PIE

Steps:

• 1. Preheat the oven to 350 degrees F. Chop 1/2 cup pecans, combine with cinnamon together in a small bowl, set aside.
• 2. Whisk pumpkin, sour cream, sugar, salt, eggs, egg yolk, allspice and nutmeg together in a medium bowl.
• 3. Sprinkle pecan and cinnamon mixture onto the pie shell. Pour the filling on top of the nuts and place the pie in the center of the oven to bake. Bake until the top browns lightly and pie is set 55 to 60 minutes. Pie will be fairly solid when gently shaken by the edges of the pie tin. Top with the remaining pecans.