I love pumpkin pie. Well, homemade pumpkin pie. I usually end up disliking the pumpkin pies that I order at a restaurant. And the frozen pies? *phhht* Why bother?
My Honey loves pecan pie. He tells me not to bake any pecan pies for him because it would be too tempting. But, whenever we are out and he spies a pecan pie in the pie safe, I know he’s going to order a slice.
Leave it to one of my grandmother’s cousins and The Box to come up with a variation of our two favorite pies: A Pumpkin Pecan Pie.
I must confess that this didn’t have as much pumpkin flavoring as I would have liked but My Honey really liked it and it will probably join the dessert rotation.
Watch your baking time. Mine burnt a little but I don’t know if it was the recipe or that I was having trouble with my oven again (my landlord thought the having to have the regulator repaired, yet again, was too annoying and a new range arrived on Monday).
Pumpkin Pecan Pie by Mrs. Myron Leitz, Topeka3 eggs slightly beaten 1 cup canned pumpkin 1 cup sugar 1/c cup DARK corn syrup 1 teaspoon vanilla 1/2 teaspoon cinnamon 1/4 teaspoon salt 1 cup pecans unbaked pastry shell
Combine the first 7 ingredients, pour into unbaked pastry shell. Top with pecans. Bake at 350* F. about 40 minutes, or until knife inserted in center comes out clean.
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