Pecan Pumpkin Pie

Pecan Pumpkin Pie

This is an wonderful pie since it

contains two holiday favorites.

The flavors compliment each

other while the layers remain

separate and distinct.

Whip cream is just too much, this pie can stand alone .

Fall Trees in Nashville 1999 . . .

Directions . . .

Unbaked 9" pie shell

Preheat oven to 375°F

PUMPKIN LAYER
1 T Cream, 1/2and1/2 or whole Milk
1 Egg, beaten
1 C mashed Pumpkin (fresh cooked or canned)
1/3 cup Sugar
1/2 t ground Cinnamon
1/4 t ground Nutmeg
1/4 t ground Ginger

PECAN LAYER
2/3 cup light Corn Syrup
2 Eggs, slightly beaten
1/2 cup Sugar
3 T Butter, melted
1/2 t Vanilla
1 cup chopped Pecans

Pumpkin Layer:
Combine 1 egg, pumpkin, 1/3 cup sugar, cinnamon, nutmeg and ginger. Spread over bottom of unbaked pie shell.

Pecan Layer:
Combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla. Mix in pecans. Pour over pumpkin layer in pie shell.

Bake in 375°F oven for 50 minutes.