Thursday, September 22, 2016

Memory Making Pie

How will you begin your fall celebration? I started mine  by baking  Autumn Pumpkin Pie, a Southern Living recipe that's been in my recipe file box since 1987. The first time I baked this pie, I took it to Sunday dinner with my in-laws. I never dreamed that my mother-in-law would ask me for a recipe because she was such a wonderful cook. Obviously, the recipe made the family favorite list.  It was one of those proud daughter-in-law moments and a sweet memory for me.

 We love regular pumpkin pie but this is just a little fancier and perfect for any special occasion. Of course, you always serve it with a big scoop (or two)  of vanilla ice cream!

Autumn Pumpkin Pie


2 eggs, slightly beaten
3 cups cooked,mashed pumpkin
1 (12 oz) can evaporated milk
1 cup sugar
1/4 cup all purpose 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 pie shell

1/4 cup butter,melted
1/2 cup flour
1/2 cup packed brown sugar
1/2 cup chopped pecans

Combine first 12 ingredients; blend well. Pour into pastry shell. Bake at 400 degrees for 10 minutes. 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. Bake at 350 degrees for 10 minutes.

Yield: One  10 inch pie

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