321 Baking

Pumpkin Pecan Pie

Filed under: Desserts — Joy November 8, 2008 @ 11:16 pm

Double Pie Crust:  (not one of my originals)

  • 2 cups flour
  • 1 teaspoon salt
  • 2/3 cup plus 2 tablespoons butter
  • 7 Tablespoons cold water
  1. Stir together flour and salt.
  2. Cut in butter.
  3. Add water and mix. Add extra flour if the dough is too wet.
  4. Divide dough in half.
  5. Roll dough out on a floured surface.
  6. Place dough in two 9″ pie pans.

Pie Filling:

  • 2/3 cup sucanat w/molasses
  • 1 Tablespoon cornstarch
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 1 15 ounce can pumpkin
  • 2 eggs, beaten
  • 1 1/4 cup buttermilk
  • 3 cups pecan halves
  • 1/2 teaspoon cinnamon
  • 1/2 cup molasses
  1. Stir together sucanat, cornstarch, cinnamon, nutmeg, ginger, and salt.
  2. Add pumpkin.
  3. Blend in eggs and buttermilk.
  4. Pour evenly into pie crusts.
  5. Stir together pecans, cinnamon, and molasses.
  6. Drop the pecans over the pies.
  7. Bake at 350 for 55 minutes.

Makes two 9 ” pies

1 Comment

  1. Hey, that’s really creative! Pumpkin and pecan pie – two desserts in one!

    A lady down the street taught my sisters and me how to knit recently. I heard that you are starting a website about your knitting projects. I can’t wait to see it!

    ~Amanda~

    Comment by Amanda Read — November 21, 2008 @ 11:28 am

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