PECAN PUMPKIN PIE
Pecan-pumpkin pie
This pie is not as terribly sweet as straight
pecan pie, and less ordinary than pumpkin pie.
The recipe came originally from Gourmet magazine.
Ingredients
(1 pie)
Crust
- 1 22-cm uncooked flaky pastry pie shell
Pumpkin
layer
- 200 g pumpkin
- 25 g packed light brown sugar
- 1 large egg
- 30 ml sour cream
- 0.5 ml cinnamon
- 0.5 ml grated nutmeg
Pecan
layer
- 200 ml light corn syrup
- 100 g packed light brown sugar
- 3 large eggs,
- 50 g melted unsalted butter
cooled
- 10 ml vanilla,
- 1 ml grated lemon rind
- 8 ml lemon juice
- 1 ml salt
- 150 g pecans
Procedure
-
Prepare pie shell. Keep chilled.
-
Whisk together until smooth pumpkin,
25 g
brown sugar, 1 egg, sour cream,
cinnamon, and nutmeg.
-
In another bowl, combine corn syrup,
100 g
brown sugar, 3 eggs,
50 g
butter, vanilla, lemon rind, lemon juice, and salt.
Stir in pecans.
-
Spread the pumpkin layer into the pie shell,
then carefully spoon the pecan mixture over it.
Bake in the upper third of a preheated
220C
oven for 20 minutes, then reduce to
175C
for 20-30 minutes more.
The filling will puff slightly, but
the center will not be completely set.
Cool on a rack.
Notes
Serve warm or at room temperature. Reheat in a preheated
175C
oven for 10 to 15 minutes.
Rating
Difficulty:
moderate.
Time:
30 minutes preparation, 1 hour cooking.
Precision:
approximate measurement OK.
Contributor
Ed Sznyter
Distributed Systems Group, Stanford, Stanford, CA, USA
ews@pescadero.stanford.edu
Recipe last modified: 23 Nov 87
Original header
Path: decwrl!recipes
From: ews@pescadero.stanford.edu (Ed Sznyter)
Newsgroups: alt.gourmand
Subject: RECIPE: Pecan pumpkin pie
Message-ID: <13327@decwrl.DEC.COM>
Date: 10 Jun 88 08:07:56 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: Stanford University, Stanford, California USA
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Approved: reid@decwrl.dec.com
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