Yummy Pumpkin Pie with Pecans

Ingredients:

3 eggs

1 cup pumpkin

1/2 cup sugar

2/3 cup evaporated milk

1/3 cup maple syrup

1/4 cup dark brown sugar (packed well)

1 tsp pumpkin pie spice

1/4 tsp fresh grated nutmeg

1 Tbsp butter melted

1 tsp vanilla extract

1 cup pecans

In a small bowl, beat 2 of the eggs lightly. Add the pumpkin, sugar, evaporated milk, and spices and stir together. Set this aside and in another bowl, beat 1 egg and add the maple syrup, brown sugar, butter, and vanilla. Mix well and add the pecans.

Preheat oven to 425 degrees. Roll out your pastry (recipe is below) and place it in a 9 or 10 inch pie pan. Fold under edges of crust and flute with fork. Place pie pan on baking sheet and pour in the pumpkin mixture. Bake this for about 25 minutes.

Pour the pecan mixture over the pumpkin layer and spread it evenly. Reduce the heat to 350 degrees and bake for 20 more minutes or until knife inserted in center comes out clean.

Recipe by Sara Fitz

Holiday Pie Crust Recipe

My mother made the best pies ever. Of course, we all probably believe this to be true of our mother’s recipes, but this is really good pie crust. This pie crust is great for Thanksgiving pumpkin pie, pecan pie, apple pie, coconut cream pie, or any other holiday pie recipe that you may have. Read on to find out how to make it.

Ingredients:

5 cups all-purpose flour
1 Tbsp salt
2 cups shortening

1 egg
2/3 cups water
1 Tbsp brown sugar
1 ½ Tbsp vinegar

Measure the flour (make sure to level off each cup of flour with a straight edge like the straight side of a table knife) and the salt and place them in a large mixing bowl. Cut the shortening into the flour mixture using a pastry blender until the mixture is pea-sized and resembles cornmeal. Do this using small amounts of shortening at a time (about a half a cup as you go).

In a small bowl beat the egg and water together. Add the brown sugar and then the vinegar.

Add the wet ingredients to the dry ingredients and mix gently. Knead the dough well and then let it rest for about 10 minutes. Roll the dough onto a floured surface but leave the dough a little thicker than for your usual pie crusts. Allow the pie crust to roll onto the rolling pin and transfer it to a pie pan.

This wonderful holiday pie crust recipe makes enough pastry for two 9-inch two-crust pies. Bake it according to your holiday pie recipe.

Recipe by Sara Fitz

Pumpkin Pie With Secrets: Intense Taste & No Soggy Crust For People, Who Don’t Like Pumpkin Pie
WARNING TO CONSUMERS OF SARA LEE PREMIUM PUMPKIN PIE OVEN FRESH 37 OZS! Tabacco has the Gout real BAD! So Turkey was OUT this year. But I had to have Pumpkin Pie even if I didn't feel up to making the Best there is (see my Recipe inside). I bought a Sara Lee pie, described above. You bake it for 65-75 minutes. How bad could it be? Well, it wasn't bad if you like CINNAMON PIE. This "thing" was a pumpkin-flavored Cinnamon pie, not the reversed. I paid for it, so I ate it. It wasn't bad if you like Cinnamon Pie; but I wanted Pumpkin Pie. I will want one until I feel good enough to make my own. No more Sara Lee's for Tabacco. If you must buy one, I cannot make a recommendation. But I can say, "Avoid Sara Lee Pumpkin Pie", unless you just love CINNAMON! Tabacco
REQUESTS from Tuesday, November 21, 2006
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