Pumpkin Pecan Delight (Print Version)
# Ingredients:
01 -
1 can (15 oz) pumpkin puree.
02 -
1 cup evaporated milk.
03 -
1 can (14 oz) sweetened condensed milk.
04 -
1/2 teaspoon ground cloves.
05 -
1 teaspoon ground cinnamon.
06 -
2 tablespoons cornstarch.
07 -
4 tablespoons melted butter.
08 -
3/4 cup light corn syrup.
09 -
1/2 teaspoon kosher salt.
10 -
1/2 teaspoon ground ginger.
11 -
1/4 cup brown sugar.
12 -
1/4 cup regular sugar.
13 -
2 large eggs.
14 -
2 more large eggs.
15 -
1 teaspoon vanilla extract.
16 -
1 1/2 cups pecans, chopped.
17 -
1 deep dish pie shell, 9 inches wide.
# Instructions:
01 -
Preheat the oven to 425°F. Mix the eggs, pumpkin, evaporated and condensed milk with spices. Fill the pie crust with the mix and bake for 15 minutes at the same temperature. Lower the oven to 350°F and cook for 50 to 60 minutes. Leave it to cool before popping it into the fridge overnight.
02 -
Heat the butter, syrup, sugars, cornstarch, and eggs on the stove. Take it off the heat and stir in the vanilla and pecans. Let cool for 10 minutes, then chill in the fridge for one hour. Spread it over the chilled pumpkin layer.
# Notes:
01 -
Stick to a deep-dish pie crust.
02 -
Needs a night in the fridge for best results.
03 -
Prepare it in advance if needed.
04 -
Let the pecan topping cool down before using.