A rich pie with pumpkin and pecans

I've been cooking this recipe for a few years, and my people love it. It combines the best of the flavors of pumpkin and pecan.


(1 9-inch pie)


  1. Preheat oven to
  2. Beat eggs. Add other ingredients except pecans, and beat well.
  3. Put pecans in bottom of pie crust and slowly pour egg mixture over nuts.
  4. Bake 45 minutes, or until knife inserted one inch from edges comes out clean.
  5. Let pie cool (if cut warm, the pie will be runny) Serve with whipped cream.


You can use choopped pecans, but pecan halves are prettier.


Difficulty: easy to moderate.
Time: 10 minutes preparation, 1 hour baking and cooling.
Precision: measure the ingredients.


Ann Hill Wiebe 
University of Texas Computation Center, Austin, Texas, USA 
Recipe last modified: 1 Nov 85

Original header

Path: decwrl!recipes
From: wiebe@ut-ngp.UTEXAS (Anne Hill Wiebe)
Subject: RECIPE: Thanksgiving pie
Message-ID: <6522@decwrl.DEC.COM>
Date: 21 Nov 86 04:44:43 GMT
Sender: recipes@decwrl.DEC.COM
Organization: UTexas Computation Center, Austin, Texas
Lines: 51
Approved: reid@decwrl.UUCP

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