Tuesday, November 24, 2009

Crunchy Crust Pumpkin Pie

Submitted by Linda
I came home tonight to a man in my kitchen baking! What a surprise! Craig usually does not spend his time in the kitchen, but today he got a recipe emailed from GEAppliances.com, that looked good to him (probably because he's been on a very strict diet for the last month or so). Anyway, he did the shopping and the baking - amazing!!!!! I sampled a bit of it to see if it was "blog-worthy", and boy, was it! The best part is the chopped pecans in the crust.

It may be too late for you to try this for Thanksgiving Day, but it may be a nice one for all those Christmas parties and dinners.

Here's the recipe:

Crunchy Crust Pumpkin Pie
From GEAppliances.com

1/2 C. butter, softened
1/4 C. brown sugar
1/2 C. pecans, chopped
1 C. all purpose flour

Pie Filling:
1/2 C. sugar
1/4 C. brown sugar
1 C. canned pumpkin
1 C. evaporated milk
1/4 teasp. nutmeg
1/4 teasp. ginger
1/4 teasp. cinnamon
1/4 teasp. salt
2 eggs, beaten


1. Preheat oven to 400*.
2. Mix crust ingredients well and spread in a 9x12x2 baking pan. Bake for 15 minutes, stirring a few times with a fork.
3. Save about 1/2 cup for topping, and press the remainder into a 9" pie pan. Cool.

4. Combine all filling ingredients except eggs in a medium saucepan and cook on medium heat, stirring often, until thick.
5. Add beaten eggs and cook for 2 additional minutes, stirring constantly. Pour mixture into prepared pie shell and sprinkle with reserved topping mixture.
6. Cool, then refrigerate until ready to serve.

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