Pumpkin Pecan Pie | Imamother

chocolate moose

Fri, Oct 30 2009, 4:51 pm

Pumpkin Pecan Pie
from Prevention magazine

It's the best of both worlds - pumpkin pie and pecan pie !!!

I serve pumpkin pie as part of a seudah; if it's more of a dessert to you, you must not be Ingrish.

gingersnap cookies if you can get them, otherwise ground up tea biscuits or honey cookies or corn flake crumbs or whatever you want to use

can pumpkin (I can only get the big one these days)
2 eggs
2 egg whites
1 tsp cinnamon & 1/2 tsp nutmeg; I just use the 5 spice mix
brown sugar
honey
pecan halves - plain or candied

You smish up the crumbs and stick in a pie tin. It's prob really nice to add some vanilla and marg but I never do that anymore. You're supposed to prebake but again ....

You mix your canned pumpkin with the spices and eggs and 1 cup of brown sugar. Pour into pie pan. Bake for about 45 minutes.

If you have the presweetend pecans, good for you - otherwise, the rest of us will combine 4 T honey and 4 T fat and let dissolve with 1/2 cup brown sugar. Add your pecans, a cup or more, to coat.

After the pie is done, add your nuts and broil for about 2 minutes.