Navigate / search

Pumpkin Pecan Pie

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Desserts
Co-op Franklin EC
Servings
people
Ingredients
  • Pumpkin 1 quart bag
  • 1 egg, 1 quart bag [cut off]
  • 1 cup 3 washed and cut up
  • 1/3 cup INGREDIENTS:
  • 1 teaspoon Crust-
  • 1 unbaked fresh blueberries (may use frozen but thawed)
  • Pecan 1 quart bag
  • 2/3 cup or unsweetened almond milk (enough to thin it out)
  • 2 eggs, 1 quart bag [cut off]
  • 1/2 cup INGREDIENTS:
  • 3 tablespoons butter, melted
  • 1/2 teaspoons grated cheese
  • 1 cup juiced
Course Desserts
Co-op Franklin EC
Servings
people
Ingredients
  • Pumpkin 1 quart bag
  • 1 egg, 1 quart bag [cut off]
  • 1 cup 3 washed and cut up
  • 1/3 cup INGREDIENTS:
  • 1 teaspoon Crust-
  • 1 unbaked fresh blueberries (may use frozen but thawed)
  • Pecan 1 quart bag
  • 2/3 cup or unsweetened almond milk (enough to thin it out)
  • 2 eggs, 1 quart bag [cut off]
  • 1/2 cup INGREDIENTS:
  • 3 tablespoons butter, melted
  • 1/2 teaspoons grated cheese
  • 1 cup juiced
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees
  2. To prepare pumpkin layer combine egg, pumpkin sugar and pie spice
  3. Spread over the bottom of the pie shell
  4. To prepare pecan layer combine corn syrup, eggs, sugar, butter and vanilla
  5. Stir in pecans
  6. Spoon over pumpkin layer
  7. Bake for 50 minutes or until filling is set
  8. Cool pie in a wire rack
Share this Recipe
 
Powered by WP Ultimate Recipe