Wednesday, June 20, 2012

Pie Party 2012

My friend Jenny invited me to join the Facebook Pie Party 2012.  Life was busy with company at the house and I didn't even see that I had been invited until the 18th.  Of course I wanted to join in the fun and my husband LOVES pie.  A summer fruit pie would have tasted so good however, I didn't feel like driving into town to go to the market.  Instead I hit the pantry and went with a fall pie.  I am really bad at making pie crust look pretty.  I need a pie crust 101 class.  So I refer to my pies as Rustic to try and hide the fact that I suck at crust.

Pumpkin Pecan Pie

Candied Pecans

1 3/4 cup whole pecans, toasted
3 tablespoons butter
1/3 cup packed light brown sugar
1/4 teaspoon cinnamon
pinch of salt
pinch of cayenne pepper

Toast pecans on stove top just until you can smell the pecans.  Add butter, brown sugar, cinnamon, salt,  and cayenne pepper.  Stir for approx 3 minutes and remove from heat to cool.


1 cup pecans, toasted and chopped
1/4 cup packed light brown sugar
2 Tablespoon flour
2 teaspoons cinnamon
2 tablespoons cold butter
1/4 cup caramel sauce, reserve to place on cooled pie

Mix together and set aside


2 cups Libby's pumpkin
2 tablespoons flour
1 cup packed dark brown sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
12 oz can evaporated milk
2/3 cup 1/2 n 1/2
1 teaspoon vanilla
3 eggs

1 recipe pie crust for a 9" pie pan

Preheat over to 425 degrees

Whisk together pumpkin, flour, sugar, nutmeg, cinnamon, ginger, salt, canned milk, vanilla and 1/2 n 1/2 until incorporated.  Beat eggs in separate bowl, add to pumpkin mixture, mix until blended.

Place pie crust in pie pan and add candied pecans to the bottom of the pie pan.  Pour pumpkin mixture into pie pan and place into a preheated 425 degree oven bake for 15 minutes.  Lower the oven temp to 350 degrees and bake for 10 minutes.  Remove from oven and add topping and cover with foil,  bake for 10 to 15 minutes, until set.  Cook on a wire rack completely.  After pie has cooled drizzle pie with 1/4 cup caramel sauce and refrigerate or serve at room temperature.

Let them eat Pie

Until Next time,

1 comment:

  1. That looks wonderful! My pie is in the oven now!


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