Christmas Day 2012:
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Pumpkin Pecan Pie
Simply in Season (at our house aka "The Season Cookbook")
Mary Beth Lind and Cathleen Hockman-Wert
Ingredients:
9-inch pastry shell
1 cup / 250 ml pumpkin or sweet potato (cooked, pureed)
3/4 cup / 175 ml light corn syrup
1 cup / 250 ml pecans (chopped)
3 eggs (beaten)
1/3 cup / 75 ml brown sugar
1/4 cup / 60 ml butter (softened)
1 teaspoon vanilla
1/2 teaspoon salt
Pie Algorithm:
1. Beat together with an electric mixer.
2. Pour into pie shell. Bake in preheated oven at 350F / 180C until set, 45-55 minutes.
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Easy-to-make and delicious, a perfect combination! The pie was softer and sweeter than a typical pumpkin pie, but not as sweet as a typical pecan pie. It reminded me of sweet potato casserole - the kind with a pecan praline topping, not the marshmallow one. A welcome addition to the end of a delicious meal!
- Delicious breakfast of blackberry ricotta scones and veggie egg casserole
- Christmas morning jokes via the web with Serbian guests Lane and Banysha, French guests Kirsty and a few heberge, Archbold guests Bret and Wandi, and those that live here
- Marvelous and MOM - more Christmas guests from the NW, bearing delicious dishes - tastes of old and new
- Jackson, a witty friend and great addition to our Christmas gathering
- Lots of hands helping to peel, chop, grate, stir, wash, and dry
- More food than needed - each dish combining to make dinner complete
- Leftovers boxed up for Katie, the nighttime nurse needing to sleep through dinner - the rest stored away for an impending blizzard
- Several rounds of post-dining Scum, complete with a lesson on bragging
- Bittersweet goodbyes - with promises of an imminent visit
- First round of leftover dining, whether hungry or not
- An unexpected partner swap for the nightly rounds of Euchre - more lessons about the many rules
- Cookies and Chex-Mix eaten to fill in the cracks, or because they were simply placed too near the game table
- Snuggling in for slumber after a wonderful day
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Pumpkin Pecan PieSimply in Season (at our house aka "The Season Cookbook")
Mary Beth Lind and Cathleen Hockman-Wert
Ingredients:
9-inch pastry shell
1 cup / 250 ml pumpkin or sweet potato (cooked, pureed)
3/4 cup / 175 ml light corn syrup
1 cup / 250 ml pecans (chopped)
3 eggs (beaten)
1/3 cup / 75 ml brown sugar
1/4 cup / 60 ml butter (softened)
1 teaspoon vanilla
1/2 teaspoon salt
Pie Algorithm:
1. Beat together with an electric mixer.
2. Pour into pie shell. Bake in preheated oven at 350F / 180C until set, 45-55 minutes.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
Easy-to-make and delicious, a perfect combination! The pie was softer and sweeter than a typical pumpkin pie, but not as sweet as a typical pecan pie. It reminded me of sweet potato casserole - the kind with a pecan praline topping, not the marshmallow one. A welcome addition to the end of a delicious meal!
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