Pumpkin Pie in Pecan Crust

 

 

 

 

Crust:                                                                                      Filling:

 

1 lb. Shelled Pecans                                                                  3 Eggs

¼ cup Granulated Sugar                                                           2 cups mashed Pumpkin

¾ cup Granulated Sugar

1 ½ cups Cream

½ tsp. Salt

¾ tsp. Cinnamon

½ tsp. ground Ginger

½ tsp. ground Nutmeg

DIRECTIONS:                                                                         1/8 tsp. Cloves

 

1. Place the Pecans and Sugar in food processor work bowl fitted with the chopping blade.
2. Pulse until Nuts are broken up; then run until a paste forms.
3. Pat the Nut paste into pie pan; set aside.

4. Using a medium size bowl, beat the Eggs, then add the Pumpkin and mix well.
5. Beat in the Sugar, Cream, Salt and Spices.
6. Place the pecan-lined pie pan on a jelly roll pan and pour in the filling.
7. Bake in preheat oven 375 degrees) for 40 – 50 minutes or until a knife inserted into to the custard 1” from the crust edge comes out clean.
8. Serve at room temperature.

Note:  The photo on the right is Pumpkin Pie in a Pecan Crust – this is what happens when the oven is too hot.  The photo on the left is Pumpkin Pie in a Pastry Crust.  This pie was baked at the correct temperature.