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Carmel-Pecan Pumpkin Pie

Wed, 20 Nov 2019 21:46:06 GMT

Carmel-Pecan Pumpkin Pie Ingredients: 1 Pie crust 1 sugar pumpkin for purée Pie Filling: 2 beaten eggs 2 cups pumpkin purée, recipe below 1/4 cup milk 3/4 cup sugar 1 Tbs flour 1 tsp shredded lemon peel (organic) 1/2 tsp vanilla 1/4 tsp salt 1/4 tsp cinnamon 1/4 tsp nutmeg 1/8 tsp all spice Carmel-Pecan Topping: 1/2 cup brown sugar 1/2 cup chopped pecans 2 Tbs infused butter, softened (sweet grass kitchen) For pumpkin purée: Preheat oven to 400 Remove stem and cut pumpkin in half. Scoop out seeds and place to the side if you want to roast them later. Place pumpkin cut side down on a pan lined with parchment paper. Roast in oven for 30-40 minutes. It is done when a pairing knife easily penetrates the skin. Take out and leave to cool for at least 30 minutes. Scoop out flesh and add to a food processor or a blender. Add 1 tsp of water at a time, blend until smooth. Be careful not to add too much water, you dont want a runny pie. For pie: Preheat oven to 375 In a large bowl stir together eggs, pumpkin, and milk. Stir in sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg, and allspice. Pour pumpkin mixture into pie crust. Cover the pie edges with foil to prevent burning. Bake in over for 25 minutes. While pie is baking. In a medium bowl, stir together brown sugar, chopped pecans, and infused softened butter. When pie is done, remove the foil, and sprinkle pecan mixture over top of pie and bake an additional 20 minutes. Allow pie to cool then cover and refrigerate at least 5 hours. Slice and enjoy!

Mon, 25 Nov 2019 18:34:30 GMT

Thanks for sharing, Sam! Sounds amazing 😍