I celebrated the cozy temp drop and baked a pie yesterday.
Pumpkin pecan.I can't credit any retro recipe. And the crust wasn't made by my loving hand. But any pie baked in your own oven is a throwback to the days when a woman's place was in the kitchen, and an apron was more than an accessory.
So pull yours on.
Pecan-topped Pumpkin Pie
- 2 deep-dish pie crusts
- 1-1/4 cups coarsely chopped pecans
- 3/4 cup packed brown sugar
- 1 15-ounce can pumpkin
- 1 12-ounce can evaporated milk
- 3/4 cup granulated sugar
- 3 eggs, slightly beaten
- 1-1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 3 tablespoons butter, melted
Preheat oven to 375 degrees F. Prepare Deep-Dish Pie Pastry. Mix pecans and brown sugar in small bowl; place 3/4 cup pecan mixture in bottom of pie shell. Reserve remaining pecan mixture for topping. Combine pumpkin, half-and-half, granulated sugar, eggs, pumpkin pie spice, and salt in large bowl; mix well. Pour into prepared pie shell.
Bake for 50 minutes or until just set in center. Add butter to remaining pecan mixture; stir until moistened. Sprinkle pie filling with pecan mixture; bake for 10 minutes more or until topping bubbles around edges. Cool on wire rack.Now, prove your love and share it with your fam.