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Pecan Pumpkin Pie


2 deep dish pie shells, unbaked
15 oz canned pumpkin
3 egg yolks
1 whole egg
1 can sweetened condensed milk (14oz)
1 teaspoon pumpkin pie spice
1⅓ cup brown sugar
⅔ cup melted butter
2 eggs
2 egg yolks
2 tablespoons flour
1 teaspoon vanilla extract
1½ cups chopped pecans

Preheat oven to 400 degrees.
Combine pumpkin, 3 egg yolks, 1 egg, sweetened condensed milk and pumpkin pie spice.
In a separate bowl, combine brown sugar, melted butter, 2 eggs, 2 egg yolks, flour, vanilla and pecans. Set aside.
Divide the pumpkin mixture evenly between the two pie shells and place in the oven for 15 minutes.
Remove from the oven and gently spoon the pecan filling over top of the pumpkin (do not pour it) dividing between the two pies.
Cover the edges of the crust with foil or a pie crust shield. Reduce heat to 350 degrees and cook an additional 35-40 minutes or until set. Cool completely and top with whipped cream.

Source recipes -Here-