Sunday, March 4, 2012

Caramel Pecan Pumpkin Pie

Wow - we had this tonight, as the crowning glory to a wonderful meal.  Simmered country ham with home grown horseradish, potato pancakes, homemade applesauce, a lovely melange of green beans, wax beans and baby carrots, and finally the piece de resistance, a caramel pecan pumpkin pie.  Everything was freshly made from scratch, including that classic pie crust.  The pie took a few more minutes than I'm used to, but it was a day off from work after all, and the guys really seemed to enjoy it.

If you know me at all, you know I especially appreciate vintage recipes.  This one is from 1939, and I got it from Better Homes & Gardens All Time Favorites (1999).

1 single crust pastry
2 slightly beaten eggs
1 15 oz. can pumpkin
1/4 cup half and half or milk
3/4 cup granulated sugar
1 tablespoon all purpose flour
1 tsp. finely shredded lemon peel
1/2 tsp. vanilla
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground allspice
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 Tlb. butter, softened.

Prepare pastry and line pie plate.

In a large bowl, stir together eggs, pumpkin and half & half (or milk).  Stir in the granulated sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg and allspice.

Pour pumpkin mixture into pastry lined pie plate.  To prevent overbrowning, cover the edge of the pie with foil.  Bake in a 375 oven for 25 minutes.

Meanwhile, in a medium bowl, stir together the brown sugar, pecans, and butter until combined.  Remove foil.  Sprinkle brown sugar mixture over top of pie.  Bake for 0 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly.  Cool on a wire rack.  Cover and refrigerate within 2 hours.


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