pumpkin pecan pie

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Pre-heat oven to 425°

This is sort of a complicated pie, so if you want to buy premade rolled piecrust sheets, have at it! I have never really written this down, but I think my proportions will work fine.

Line TWO 8 or 9 inch REGULAR not deep dish pie plates with plain pie crusts , crimp your crust edges and toss in the refrigerator to chill.

Next is the pumpkin filling….

You basically follow the pumpkin pie filling recipe on the back of the pumpkin cans (except I add an extra egg):

One 15 ounce can of pure pumpkin (unsweetened packed pumpkin)
3/4 of a cup of sugar
1/2 teaspoon of salt
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 large eggs
1 12 ounce can of Carnation evaporated milk (use the whole evaporated milk)

Mix sugar, salt, spices in a bowl. Add eggs and pumpkin and beat with a handmixer. Gradually add in the milk and beat together until sort of frothy. Cover bowl and put in refrigerator to chill until you’re ready.

Next is the pecan pie part of the pie filling….it will go on top of pumpkin mixture.

2 1/2 cups of pecans. I prefer chopped pecans for this particular recipe.
1 cup of shredded coconut – sweetened
1/2 cup of dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 tablespoons of flour
4 tablespoons of butter melted
1/2 cup of black strap molasses

First mix the butter, molasses, sugar, salt, flour, spices. Add the coconut and pecans. The mixture will be sort of crumbly mushy and just come together. Set bowl aside.

Remove your pie crusts in their plates from the refrigerator. Take the pie filling out of the refrigerator as well. Give the pumpkin filling a little whip with a hand whisk and divide evenly between the pies. Cover your crust edges with either those pie rings you can buy in a cooking supply store or lightly with tinfoil so it doesn’t burn. The pie plates should be side-by-side and your other not on different shelves. If you can’t bake the pies side-by-side, bake them one at a time.

Bake pies with JUST the pumpkin filling in the crusts for 15 minutes at 425°. Reduce the heat to 350° and bake another 30 minutes longer.

Take the pies out of the oven and evenly distribute the pecan topping on both pies. Do not smush down too tightly. Just sort of layer it on evenly covering the entire pumpkin surface. Bake pies another 18 to 20 minutes at 350°. They should be cooked perfectly at this point.

Remove from oven, cool, and serve. Unused portions should be covered and kept in the refrigerator.

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