sketch of Bob above the Pecan Pumpkin Pie recipe.

PECAN PUMPKIN PIE

PECAN FILLING:
2 large eggs
1/2 c. corn syrup or pure maple syrup
1/2 c. packed brown sugar
1/2 t. vanilla extract
1/4 t. salt
1 c. coarsely chopped toasted pecans

PUMPKIN FILLING:
3 eggs
1 can (15 oz.) pure pumpkin
1 c. milk
3/4 c. packed brown sugar
1 1/2 t. ground cinnamon
1 1/2 t. ground ginger
1/2 t. salt
1 t. pure vanilla extract
toasted pecan halves (optional)

Preheat the oven to 400°. Roll out pie crust to fit a (10 inch) pie pan. Place in pie pan and crimp the edge to form a high-standing rim. Set aside.

TO PREPARE THE PECAN FILLING:
In a medium bowl, whisk the eggs til foamy. Stir in the corn syrup or maple syrup, brown sugar, vanilla, salt and pecans. Spread the pecan filling over the bottom of the pie crust. Bake about 20 minutes or til the filling is set and slightly puffed.

WHILE THE PECAN FILLING BAKES, PREPARE PUMPKIN FILLING:
In a medium bowl, whisk the eggs til foamy. Stir in the pumpkin, milk, brown sugar, cinnamon, ginger, salt and vanilla til well blended. When the pecan filling has set, remove it from the oven. Pour the pumpkin filling over the still hot pecan layer. Return to oven and bake for about 40 minutes or til the pumpkin layer is set in the middle. Remove from the oven. Decorate if desired by pressing the toasted pecan halves around the outside edge of the pie. Cool at least 20 minutes before cutting. Serve warm or at room temperature.

Pecan Pumpkin Pie recipe is published in our December, 2010 Menu Minder, Issue #326.