food Pecan Pumpkin Pie II recipe
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Pecan Pumpkin Pie II recipe
    1 servings

Ingredients:

  • 1 (9 inch) pie shell
  • 1/2 cup white sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup solid pack pumpkin puree
  • 1 cup milk
  • 2 eggs
  • 1 egg yolk
  • 1 egg white
  • 1/2 cup chopped pecans

    Instructions:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a medium bowl, mix sugar, salt, cinnamon, nutmeg, cloves, and ginger.
  • Add pumpkin, then blend in milk.
  • In a separate bowl, beat the 2 whole eggs and separated egg yolk until light.
  • Stir into pumpkin mixture.
  • Beat the remaining egg white until soft peaks form, then fold into pumpkin mixture.
  • Sprinkle 1/2 of the pecans onto the unbaked pie shell.
  • Pour pumpkin mixture over these, then sprinkle remaining pecans on top.
  • Bake in preheated oven for 15 minutes, then reduce heat to 400 degrees F (200 degrees C).
  • Bake 20 more minutes, or until a knife inserted in center comes out clean.
  • The filling will be slightly puffed, but will fall evenly upon cooling.



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