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Categories:Viewed: 41 - Published at: 9 years ago
Ingredients
- 1 whole Egg, Beaten
- 1 cup Canned Solid Pack Pumpkin
- 1/2 cups Sugar
- 1 teaspoon Cinnamon
- 1/8 teaspoons Ground Cloves
- 2 whole Eggs, Beaten
- 2/3 cups Light Corn Syrup
- 1/2 cups Brown Sugar, Packed Firm
- 2 Tablespoons Butter, Melted
- 1 teaspoon Vanilla
- 1-1/2 cup Pecans, Coarsely Chopped
- 1 whole Deep Dish Pie Crust, Prepared
Method
- Prepare a deep dish pie crust by pre-baking it until firm and lightly browned. For my recipe for Whole Wheat Pie Crust recipe, see related blog post or my TastyKitchen recipe box.
- Preheat oven to 350 degrees.
- Pumpkin layer:
- In a medium bowl, beat one egg. Stir in pumpkin, white sugar, cinnamon, and cloves. When well combined, pour into prepared pie crust. Smooth the layer.
- Pecan layer:
- In a medium bowl, beat two eggs. Stir in corn syrup, brown sugar, butter, and vanilla. When combined, add pecans and stir.
- To produce two separate layers, you must pour the pecan layer onto the pumpkin layer very carefully. I suggest you get a large spoon, hold it upside-down over the pie and slowly drizzle the pecan filling onto the back of the spoon.The spoon will divert the stream and cause it to settle gently on top of the pumpkin layer without penetrating it.
- Bake for 50-60 minutes until the pie is nicely browned and set.
- Cool on rack.The pie layers will set as the pie cools. If you try to cut it prematurely, it will not be as firm as it should be. This pie is best when served at room temperature.
