Pumpkin Pecan Pie (aka The-Best-of-Both-Worlds Pie)
- 3 eggs, divided
- 1 cup canned pumpkin (I used organic)
- 1 cup sugar, divided
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- dash of sea salt
- 2/3 cup dark corn syrup
- 2 tablespoons melted butter
- 1 teaspoon vanilla
- 1 cup coarsely chopped pecans
- 1 pie crust (use your favorite recipe or go for the pre-made kind)
Preheat oven to 350°.
In a small bowl, mix together one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, cloves, and sea salt. Spread in pie crust.
In a medium bowl, beat the remaining two eggs slightly. Stir in corn syrup and the remaining 2/3 cup sugar, the butter and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture.
Bake 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack.
**I have had this recipe for the past few Thanksgivings, and I can’t, for the life of me, remember where I found it. Somewhere on the internet, I presume.**link
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Simple and delicious. I would make almost exactly this, except make my eggs the slow-scrambled way. I don’t know if you can tell from the picture, but there is a layer of goat cheese AND chives between the egg and bread. Need I say more?link
Why you should let that dough rise overnight…also a nice little slideshow with tips for making homemade pizza!link
This recipe is billed as “buffalo wings in dip form,” and I’m not sure how I feel about that. I love buffalo wings (especially with Frank’s red hot), and I love dips of all sorts…but this? I guess I’ll have to try it and find out!link