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Walnut Pumpkin Pie
A slight twist on the traditional pumpkin pie.
Ingredients:
1 8 or 9 inch graham cracker crust
2 cups pumpkin puree
1 (14 ounce) can sweetened condensed milk
1 egg
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons butter or margarine
3/4 cup chopped walnuts
Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a mixing bowl, combine the pumpkin, condensed milk,
egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour
batter into the pie crust.
3. Bake at 425 degrees F (220 degrees C) for 15 minutes.
Reduce oven temperature to 350 degrees F (175 degrees C).
4. In a small bowl, combine brown sugar, flour, and remaining
1/2 teaspoon cinnamon. Cut in the butter or margarine until the
mixture is crumbly. Stir in walnuts. Sprinkle mixture evenly over
the pie. Bake pie for 40 minutes or until a knife inserted one inch
from the edge comes out clean. Cool and garnish as desired.
Makes 1 - 8 or 9 inch pie
Pecan Pie
You will enjoy making this traditional pecan pie as much
as you will enjoy eating a slice.
Ingredients:
1 9 inch unbaked pie crust
3 eggs, beaten
1 cup dark corn syrup
1 cup white sugar
1/4 cup melted butter or margarine
1 teaspoon vanilla extract
1 cup pecan halves
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat together the eggs, corn syrup, sugar, butter and vanilla.
3. Arrange pecans in bottom of pie crust and pour mixture over.
4. Bake for 1 hour or until knife inserted 1 inch from edge
comes out clean. Allow to cool before slicing.
Makes 1 - 9 inch pie
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