Sunday, October 12, 2014

Dressy Pumpkin Pie Celebrates Fall

If you're looking for a dressed up pumpkin pie for your fall celebrations, you'll love Autumn Pumpkin Pie! I started baking this pie in 1987  when I found the recipe in the October issue of Southern Living. In fact, the first time I baked it was for Thanksgiving dinner with my in-laws . It became part of my collection when my (best cook ever)  mother-in-law asked me for the recipe!

Autumn Pumpkin Pie


2 eggs,slightly beaten
3 cups cooked,mashed pumpkin
1 (12 oz) can evaporated milk
1 cup sugar
1/4 cup flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 unbaked 10 inch  pastry shell

1/4 cup butter,melted
1/2 cup flour
1/2 cup chopped pecans

Combine first 12 ingredients; blend well. Pour into pastry shell. Bake @ 400 degrees for 10 minutes then reduce heat to 350 degrees and bake an additional 35 minutes.
Combine butter,1/2 cup flour and brown sugar; blend well. Stir in pecans; sprinkle mixture on pie and bake @ 350 degrees for 10 minutes.

Yield: 1 10-inch pie 

                                 ...and of course, it's always served with vanilla ice cream!

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