Recipe of the Week


Prep Time: 1½ Hours
Yields: 1 (9-inch) Pie

The months of October and November shout pumpkin and pecans. We immediately think of individual pumpkin and pecan pies greasing the holiday table. But what about combining the two ingredients into one holiday delicacy?

1 cup canned solid packed pumpkin
1 cup coarsely chopped pecans
3 eggs, divided
1 cup sugar, divided
½ tsp ground cinnamon
¼ tsp ground ginger
⅛ tsp ground cloves
dash salt
1 prepared deep-dish pie crust
⅔ cup light or dark corn syrup
2 tbsps melted butter
1 tsp vanilla

Preheat oven to 350°F. NOTE: If using a frozen pie crust, do not thaw. Preheat a baking sheet in oven and place pie on cookie sheet to bake according to package directions. In a small bowl, combine pumpkin, 1 egg, ⅓ cup sugar, cinnamon, ginger, cloves and salt. Spread mixture evenly into pie crust. Set aside. In a medium bowl, beat remaining 2 eggs slightly. Stir in corn syrup, remaining ⅔ cup sugar, butter and vanilla and stir until well blended. Stir in pecans then carefully spoon over pumpkin mixture. Place in oven and bake 50–60 minutes or until filling is set around edge. Cool pie completely on wire rack and serve.



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