MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pumpkin-Pecan Pie
 Categories: Pies, Squash, Nuts, Pastry
      Yield: 6 Servings
 
      1    Unbaked 9" pie shell

MMMMM----------------------PUMPKIN FILLING---------------------------
      1 lg Egg; slightly beaten
      1 c  Pumpkin pur|-e
    1/3 c  Sugar
      1 tb Heavy cream, Half & Half or
           - whole milk
    1/2 ts Cinnamon; rounded
    1/4 ts Nutmeg
    1/4 ts Ground ginger

MMMMM-----------------------PECAN FILLING----------------------------
      2 lg Eggs; slightly beaten
    2/3 c  Light corn syrup (Karo)
    1/2 c  Sugar
      3 tb Butter; melted
    1/2 ts Vanilla extract
      1 c  Chopped pecans *
 
  * I've made this with (English) walnuts, as well. Tried it
  once with Black Walnuts but the pie was not so successful.
  
  This is an excellent pie. The layers remain separate and
  distinct, and the flavors compliment each other
  beautifully.
  
  Set oven @ 375°F/190°C.
  
  For the pumpkin layer, combine 1 egg, pumpkin, 1/3 c
  sugar, cream, cinnamon, nutmeg and ginger. Spread gently
  over bottom of unbaked pie shell.
  
  For the pecan layer, combine 2 eggs, corn syrup, 1/2 c
  sugar, butter and vanilla. Stir in pecans. Gently spoon
  mixture over pumpkin layer in pie shell.
  
  OPTIONAL: Place a layer of half nuts on top of the pie
  before placing in the oven.
  
  Bake for 50 minutes.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 19 November 2009
  
  Uncle Dirty Dave's Kitchen
 
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