Desserts.Pecan-PumpkinPie History
Hide minor edits - Show changes to output
May 23, 2014, at 08:46 PM
by -
Deleted lines 38-44:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Rolando]] — [-04 May 2014, 02:17-]
>>messageitem<<
We never called it that, but I alyaws have a small slice of pumpkin and a small slice of apple. I feel bad for DH, because pecan is his favorite, but no one in my family likes it so we never have it, and it wouldn't make sense to get a pie just for him. We alyaws do Thanksgiving with my side so he never gets his pecan pie. Maybe I'll try to buy him a mini.
>><<
May 04, 2014, at 09:17 AM
by - Comment added
Added lines 39-45:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Rolando]] — [-04 May 2014, 02:17-]
>>messageitem<<
We never called it that, but I alyaws have a small slice of pumpkin and a small slice of apple. I feel bad for DH, because pecan is his favorite, but no one in my family likes it so we never have it, and it wouldn't make sense to get a pie just for him. We alyaws do Thanksgiving with my side so he never gets his pecan pie. Maybe I'll try to buy him a mini.
>><<
May 22, 2008, at 01:11 AM
by -
Changed lines 29-30 from:
2 teaspoons vanilla
to:
2 teaspoons vanilla extract
May 17, 2008, at 12:36 AM
by -
Changed line 5 from:
Source: Family Circle Magazine/2 December, 1986\\
to:
Source: Family Circle Magazine/2 December 1986\\
May 17, 2008, at 12:36 AM
by -
Changed line 5 from:
Source: Family Circle Magazine/December 2, 1986\\
to:
Source: Family Circle Magazine/2 December, 1986\\
April 06, 2008, at 09:00 PM
by -
Changed line 6 from:
Food Group: sugar\\
to:
Food Group: pie\\
December 08, 2007, at 08:18 AM
by -
Changed line 18 from:
Pumpkin Filling:
to:
Pumpkin Filling:\\
Changed line 31 from:
Pecan Topping:
to:
Pecan Topping:\\
December 08, 2007, at 08:17 AM
by -
Added lines 1-38:
Name: Pecan-Pumpkin Pie\\
Key Ingredient: pumpkin\\
Preparation: bake\\
Cuisine: American\\
Source: Family Circle Magazine/December 2, 1986\\
Food Group: sugar\\
Meals: dinner\\
Courses: dessert\\
Temperature: room\\
Effort: easy\\
Prep. Time: :30\\
Elapsed Time: 1:30\\
Occasion: Thanksgiving\\
Servings: 8
1 unbaked 9-inch pie shell
Pumpkin Filling:
1/2 cup firmly packed light brown sugar\\
1 tablespoon all-purpose flour\\
1 teaspoon ground cinnamon\\
1/2 teaspoon salt\\
1/2 teaspoon ground ginger\\
1/2 teaspoon ground nutmeg\\
Pinch ground cloves\\
1 (16 ounce) can pumpkin puree\\
2 eggs\\
1 cup evaporated milk\\
2 teaspoons vanilla
Pecan Topping:
1/4 cup firmly packed light brown sugar\\
1/4 cup (1/2 stick)butter or margarine, softened\\
1 cup pecans, finely chopped
Place oven rack in lowest position. Prepare Pumpkin Filling: Mix together the 1/2 cup brown sugar, flour, cinnamon, salt, ginger, nutmeg and cloves in large bowl until well mixed. Add pumpkin, eggs, milk and vanilla; stir with whisk or beater until smooth. Pour into pie shell.\\
Bake in preheated 425F. oven for 15 minutes. Lower oven temperature to 350F. Bake 10 minutes longer. Leave oven at 350F.\\
Meanwhile, prepare Pecan Topping: Beat together the 1/4 cup brown sugar and butter in small bowl until well mixed. Stir in pecans. Sprinkle Pecan Topping evenly over top of pie. Bake at 350F. for 30 to 35 minutes, until knife inserted in center comes out clean. Cool on wire rack. Serve at room temperature with whipped cream and pecans, if desired.
Key Ingredient: pumpkin\\
Preparation: bake\\
Cuisine: American\\
Source: Family Circle Magazine/December 2, 1986\\
Food Group: sugar\\
Meals: dinner\\
Courses: dessert\\
Temperature: room\\
Effort: easy\\
Prep. Time: :30\\
Elapsed Time: 1:30\\
Occasion: Thanksgiving\\
Servings: 8
1 unbaked 9-inch pie shell
Pumpkin Filling:
1/2 cup firmly packed light brown sugar\\
1 tablespoon all-purpose flour\\
1 teaspoon ground cinnamon\\
1/2 teaspoon salt\\
1/2 teaspoon ground ginger\\
1/2 teaspoon ground nutmeg\\
Pinch ground cloves\\
1 (16 ounce) can pumpkin puree\\
2 eggs\\
1 cup evaporated milk\\
2 teaspoons vanilla
Pecan Topping:
1/4 cup firmly packed light brown sugar\\
1/4 cup (1/2 stick)butter or margarine, softened\\
1 cup pecans, finely chopped
Place oven rack in lowest position. Prepare Pumpkin Filling: Mix together the 1/2 cup brown sugar, flour, cinnamon, salt, ginger, nutmeg and cloves in large bowl until well mixed. Add pumpkin, eggs, milk and vanilla; stir with whisk or beater until smooth. Pour into pie shell.\\
Bake in preheated 425F. oven for 15 minutes. Lower oven temperature to 350F. Bake 10 minutes longer. Leave oven at 350F.\\
Meanwhile, prepare Pecan Topping: Beat together the 1/4 cup brown sugar and butter in small bowl until well mixed. Stir in pecans. Sprinkle Pecan Topping evenly over top of pie. Bake at 350F. for 30 to 35 minutes, until knife inserted in center comes out clean. Cool on wire rack. Serve at room temperature with whipped cream and pecans, if desired.