Recipes

Pecan Pumpkin Pie

Crust:

2 cups flour

1/4 teaspoon salt

1 teaspoon sugar

8 tablespoons cold butter

4 to 5 tablespoons ice water

Directions:

1) Combine flour, salt, and sugar. Cut butter into dry ingredients.

2) Drizzle cold water into the bowl and mix with hand.

3) Shape dough into a flat disk, cover it in plastic and refrigerate at least 30minutes.

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Filling:

3/4 cup sugar

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon ginger

1/2 teaspoon all spice

2 cups oven roasted pecans

2 cups pumpkin pure (kent pumpkin is my favorite- cut, steamed then smashed)

12oz condensed milk

Directions:

1) Preheat the oven to 350F / 180 C.

2) Mix sugar, salt, cinnamon, ginger, all spice in a bowl.

3) Add the pumpkin pure then gradually stir in evaporated milk. Mix in roasted pecans.

4) Roll out the dough and place in round nonstick pan. Remove extra dough from the edges and roll out the dough again to cut strips to make a lattice top.

5) Bake for about 35minutes or until the lattice is golden and looks delectable.

6) ENJOY!