| SPICED PUMPKIN PECAN PIE |
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Makes one 9-inch pie1 Classic CRISCO Single Crust, chilled 1 cup cooked pureed pumpkin or 1/2 of a 15-ounce can of plain pureed pumpkin 3 large eggs 1/2 cup firmly packed light brown sugar 1/2 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1 cup heavy cream 1 teaspoon vanilla extract 1 cup pecan halves For crust, prepare (see Classic Crisco Pie Crust recipe). Do not bake. Heat the oven to 350ºF. Combine the pumpkin and eggs in a large bowl and beat until well blended. Add the sugars and mix until well blended. Add the cinnamon, salt, nutmeg, cloves, ginger, heavy cream, and vanilla extract; mix until well blended. Fold in the pecans. Pour into the chilled pie crust and bake for about 50 to 60 minutes, until a knife inserted into the center of the pie comes out clean. Remove from the oven and place on a cooling rack. Allow to cool before serving. Enjoy! |
