Pecan Pumpkin Pie

Pecan Pumpkin Pie
Photo by Beatriz da Costa

Ingredients

  • 1/8 teaspoon freshly grated nutmeg
  • 1 large egg
  • 2 tablespoons sour cream
  • 2 tablespoons light brown sugar
  • 1 ½ teaspoons fresh lemon juice
  • 1 1/3 cups pecans
  • 2 teaspoons vanilla
  • + 10 more ingredients
    • ¾ cup light corn syrup
    • 3 large eggs
    • ½ cup light brown sugar
    • ¾ cup canned solid-pack pumpkin
    • Pastry dough
    • pie weights or raw rice
    • ¼ teaspoon fresh lemon zest
    • 1/8 teaspoon cinnamon
    • 3 tablespoons unsalted butter
    • ¼ teaspoon salt

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round (1/8 inch thick), then fit into a 9-inch glass or metal pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Prick bottom and side of shell all o...

View full recipe at Epicurious

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