Pumpkin Pie with Pecan Topping
2006 First Place Pumpkin Category Phyllis Barthomew Pie Crust: 2 cups flour 1 cup cake flour 1 cup Crisco shortening 1 whole egg 1 tablespoon apple cider vinegar 1/2 teaspoon salt 1/3 cup ice water Cut the shortening into the flour. Beat together the rest of the ingredients and add to the flour mixture. Mix just until incorporated. Form into a disk and wrap in plastic and chill. Roll out and line pie dish. Filling: 3/4 cup brown sugar 1/2 teaspoon salt 2 teaspoons pumpkin pie spice 2 eggs 2 cups pumpkin pulp or canned pumpkin 1-1/2 cups heavy cream Blend all together and pour into 9-inch pastry lined pie dish. Bake at 400 degrees for about an hour. Cool and then add the pecan topping. Pumpkin Pie with Pecan Topping, continued Pecan topping: 2/3 cups brown sugar 3 tablespoons milk 2 tablespoons syrup 1/3 cup chopped pecans Cook the sugar, milk and syrup just until sugar is melted, add the pecans and cool. Pour on top of the cooled pie. Serve with whipped topping or ice cream.
©2019 All Rights Reserved. Online Marketing by Chisano Marketing Group.