Pumpkin/Pecan Pie

Pumpkin/Pecan Pie filling.

Use your own recipe for the pie crust – this also works with crumb crusts, ready-made frozen crusts, etc.

Makes enough filling for four 9-inch pies or two 12-inch deep dish pies or one 9 x 13 deep rectangular pie (nice for parties to cut into squares) plus one 8-inch pie.
These measurements are easy to divide to make fewer or smaller pies.

4 pounds cooked pureed pumpkin
16 large eggs
1 cup sugar or 2/3 cup Splenda and 1/3 cup sugar
– if you can find granulated maple sugar it makes the flavor much better.
2 teaspoons sweet spice mixture (or pumpkin pie spice)
1 teaspoon kosher salt
1/4 teaspoon white pepper
1 1/2 cups heavy cream
1 1/2 cups pecans, lightly toasted and ground to a fine meal

Beat the eggs until blended, add the sugar, spice, salt and pepper and continue beating until creamy.
Add the heavy cream and beat until blended.
Add the pumpkin, beat until smooth.
Stir in the pecan meal, cover and refrigerate for 1 hour.

Prepare the pans with pie crust, lightly baked, cookie crust or whatever you prefer.

After chilling for an hour, stir the filling well, pour into pie shells spreading filling out to the edge to level.

Bake 8 or 9-inch pies in a 275 degree oven for 50 minutes.

Bake the deep dish 12-inch pies or the large rectangular pie in a 275 degree oven for 70 minutes.

I know this goes against every other pie-baking instruction you may have used, however this method will guarantee that the pie will not develop a tough skin on the surface.

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