THANKSGIVING PIE

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.

Ingredients

(1 9-inch pie)

1 deep dish unbaked pie crust
3 eggs
1 cup dark corn syrup
1 1/2 cups sugar
1/4 cup melted butter (or margarine)
1 cup pumpkin
1 tsp vanilla
1 cup pecan halves

Procedure

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

Notes

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

Rating

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

Contributor

 
Ann Hill Wiebe 
University of Texas Computation Center, Austin, Texas, USA 
wiebe@ut-ngp.arpa

Recipe last modified: 1 Nov 85

Original header

Path: decwrl!recipes
From: wiebe@ut-ngp.UTEXAS (Anne Hill Wiebe)
Newsgroups: mod.recipes
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

 Copyright (C) 1986 USENET Community Trust
Permission to copy without fee all or part of this material is granted
provided that the copies are not made or distributed for direct commercial
advantage, the USENET copyright notice and the title of the newsgroup and
its date appear, and notice is given that copying is by permission of
the USENET Community Trust or the original contributor.