PECAN PUMPKIN PIE

 

December 19, 2015

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I'd forgotten how much I like pumpkin. The spices, the creaminess, the sweetness--all of it answers my emotional requirements, somehow. For this recipe, the muscovado sugarand Lyle's Golden Syrup used in the pecan filling are a perfect complement to the pumpkin, and the texture of the nuts are soft enough to set off the creaminess of the pumpkin. This pie is beautifully conceived.

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Instructions

  • PERFECT FLAKY AND TENDER CREAM CHEESE PIE CRUST

The flour mix.
The flour mix.

The pastry with the cream cheese, butter and liquids added.
The pastry with the cream cheese, butter and liquids added.

The pastry assembled and put together.
The pastry assembled and put together.

 

  • Rolling the pastry very thin ensured lots of crust along the rim.

The alien has landed. A 12″ disc on a 15″ pastry.
The alien has landed. A 12″ disc on a 15″ pastry.

The uneven unfilled pastry. You can see the rim I attempted to create.
The uneven unfilled pastry. You can see the rim I attempted to create.

  • The pastry baked unevenly around the “rim,” and fell onto the stone in some places, which I repaired with scissors. I should have used the red fluted plate.

PECAN FILLING

  • Difficult to stir, the volume of filling was short.

The pecans and filling ready for the shell.
The pecans and filling ready for the shell.

  • With the filling in the shell, the pecans didn't float. Actually, the filling barely covered the bottom. What was all the fuss about the deep dish pie plate?

The pecan filling before it went into the oven.
The pecan filling before it went into the oven.

  • As the filling baked, the sugar loosened and spread evenly over the bottom of the pie.

PUMPKIN FILLING

  • No problem assembling and pouring the pumpkin filling over the pie.

THE FINAL BAKE

The Pecan and Pumpkin Pie just out of the oven.
The Pecan and Pumpkin Pie just out of the oven.

  • I’m tidying up the kitchen, and I find this tiny bowl filled with cream. Oh come on...I didn't really just do that? I forgot to add the heavy cream to the pecan filling. Oh! That's why it was so thick, hard to stir and pour. Oh! Shoot! There you have it. Pecan Pumpkin Pie without cream in the pecan filling.
TAGS:  pecans   pumpkin   pie   baking bible       LABELS: Alpha Bakers 

Comments

1 Comments

Marie   2017-01-07

3 things I learned from reading this: 1. Use Rose's red pie plate. 2. Don't forget the cream. 3. It doesn't matter because it's going to be good anyway.

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PECAN PUMPKIN PIE

Ingredients
Instructions

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