dish : pecan n' pumpkin pie recipe



I had a slice for breakfast,it's that good. Pie is appropriate at any time of day..the perfect food.

Makings:

2 pie crusts

(Filling)

1 29oz can of pumpkin

1 14oz can of sweetened condensed milk

3 eggs

2 tsp. cinnamon

1 tsp. ginger

1 tsp. nutmeg

1 tsp. vanilla

1/2 tsp. salt

1 cup brown sugar

(Topping)

2 tbsp. flour

4 tbsp. brown sugar

1 tsp. cinnamon

2 tbsp. cold butter cut into small pieces

1 bag(2 cups) chopped pecans

Steps:

Preheat the oven to 425

Mix filling ingredients together until smooth, pour into the 2 pie crusts. Bake for 15 minutes. Meanwhile combine the topping ingredients to create the streusel, stirring in the nuts last.  Remove the pies and reduce the heat to 350. Sprinkle each with the topping and continue baking 40 to 50 minutes or until a knife inserted near the center of each pie comes out clean. Cool.

The result is a creamy pumpkin pie topped with buttery caramelized pecans..so good! I've nicknamed it the flea market pie, the topping reminds me of those heavenly Cinnamon sugar roasted pecan stands. Baking in the fall/winter is one of my favorites things, along with watching Pushing Daisies. I'm going to attempt to make a Pear/Gruyere pie next!