Ingredients
CRUST
1 pastry pie shell, flaky, 9-inch (un, cooked)
PUMPKIN LAYER
3/4 cup pumpkin
2 tbsp light brown sugar, packed
1 large egg
2 tbsp sour cream
1/8 tsp cinnamon
1/8 tsp nutmeg, grated
PECAN LAYER
3/4 cup corn syrup, light
1/2 cup light brown sugar, packed
3 large eggs
3 tbsp butter (unsalted), melted and coole, d
1 1/3 cup pecans
2 tsp vanilla
1/4 tsp lemon rind, grated
1 1/2 tsp lemon juice
1/4 tsp salt
Directions
Prepare pie shell. Keep chilled.
Whisk together until smooth pumpkin, about 2 T brown sugar, 1 egg,
sour cream, cinnamon and nutmeg.
In another bowl, combine corn syrup, about 1/2 cup brown sugar, 3
eggs, about 3 T butter, vanilla, lemon rind, lemon juice and salt.
Stir in pecans.
Spread the pumpkin layer into the pie shell, then carefully spoon the
pecan mixture over it. Bake in the upper third of a preheated 425
degree F. oven for 20 minutes, then reduce to 350 degrees F. for
20-30 minutes more. The filling will puff slightly, but the center
will not be completely set. Cool on a rack. Serve warm or at room
temperature. Reheat in a preheated 350 degree F. oven for 10 to 15
minutes.
NOTES:
* Pecan-pumpkin pie -- This pie is not as terribly sweet as straight
pecan pie, and less ordinary than pumpkin pie. The recipe came
originally from _Gourmet_ magazine. Yield: 1 pie.
: Difficulty: moderate.
: Time: 30 minutes preparation, 1 hour cooking.
: Precision: approximate measurement OK.
: Ed Sznyter
: Distributed Systems Group, Stanford, Stanford, CA, USA
: ews@pescadero.stanford.edu
: Copyright (C) 1986 USENET Community Trust
Servings: 1 pie
Pecan Pumpkin Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Nut; Pecan; Pecan Pie; Pie
The History of Recipes
It is actually possible to trace the history of written cooking instructions back into the far past, in truth as far into history as pharonic Egypt, and quite possibly further than that. However, mostly, these early recipes were just very simple hieroglyphic recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, are a few ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. As we move into Roman times around 25BC a man called Apicius created a few documents which described recipes enjoyed by his fellow Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. Additionally, he informs us how the chefs of Roman times were skilled in the use of many aromatic flavours, including a few you will know such as basil, mint and dill. Later, in the 15th century, knights returning from the crusades brought us many new foods and spices from the holy lands, including spices like coriander, parsley, and basil. These new herbs and spices caused an explosion in recipe books, many of which are kept safe in academic collections. The revolution that is television brings us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Pecan Pumpkin Pie recipe.
