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Wonderful Pecan Pie and Pumpkin Pie

Posted by Carol Reese on November 26, 2008 at 16:41:48:

Wonderful Pecan Pie

Unbaked 9 or 9-1/2 inch pie shell
1/2 cup brown sugar, packed
1/2 cup soft butter or margarine
3/4 cup granulated sugar
3 eggs
1/4 cup corn or maple-blended syrup
1/2 cup milk or light cream
1 to 1-1/2 cups coarsely chopped pecans (or walnuts)
1/2 teaspoon vanilla extract
1/4 cup pecans (or walnuts)

Refrigerate pie shell several hours, or place in freezer while preparing filling. Start heating oven to 350 degrees F.

With electric mixer at medium speed, mix brown sugar, ad butter until well blended. Add granulated sugar, mix well. Add eggs, one at a time, beating after each addition until well blended. Add salt, corn syrup, and milk and mix well.

Cook in microwave on high for 5 to 10 minutes, sitrring about every 2 minutes, until thickened slightly. (Or cook in tip of double boiler over boilding water, stirring, for 5 minutes.)

Stir in chopped nuts and vanilla. Pour into pie shell.

Bake 1 hour. Scatter nut meats on top of pie. Bake 5 more minutes. Cool.

Note: Pie puffs up during baking and shrinks slightly during cooling.

My Notes: I like to chop the nuts myself because I think they give more flavor to the filling. I first chopped pecans quite fine because my FIL loved pecans but had no teeth, and he could eat my cookies and pies if I chopped them very fine with the blender.

I frequently use pure maple syrup if I have it on hand.


Pumpkin Pie

Unbaked 9 or 9-1/2 inch pie shell
1 cup sugar
1-1/2 to 3 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1-1/2 cups canned pumpkin or thawed frozen squash. (I just use a small can of pumpkin or divide a large one in half, which ends being a bit more than 1-1/2 cups)
1 can evaporated milk (or low fat evaporated milk), undiluted
2 eggs, well beaten.

Refrigerate pie shell several hours or place in freezer while preparing filling. Start heating oven to 425 degrees F.

Combine sugar and spices spices; add pumpkin, milk, eggs; beat till smooth. (Or, in blender, combine milk and eggs, blend til eggs are beaten, add pumpking and blend until smooth, add sguar mixture and blend until well mixed.) Pour into pie shell.

Bake at 325 degrees F for 15 minutes, then reduce heat to 350 degrees F and bake 35 minutes or until custard is set. Cool.

Optional: About 10 minutes before pie is done, sprinkle with 1/2 cup slices or chopped nuts.

We like cinnamon, so I always use the full tablespoon.

These recipes are slight variations of recipes in my Good Housekeeping Cookbook, published in 1963.


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