Recipes posted on October 28, 2011 13:08
Makes two 10" pies!
3/4 cup sugar 3/4 cup brn sugar 2 teasp cinnamon 1 teasp ginger 1/2 teasp grd cloves
1/2 teasp nutmeg 1 teasp salt 29 oz can pumpkin 4 eggs 18 oz evaporated milk
Combine dry ingredients, add pumpkin, then stir in the eggs. Gradually add in the milk
and blend very well. Pour into the two pie shells, bake at 425 for 15 mins, turn temp back to 350
and bake 20-30 mins more. while pies are baking, mix pecan topping:
4 eggs 6 1/2 oz brown sugar 1/2 cup dark karo syrup
1/2 teasp salt 1/2 teasp vanilla 1/8 cup whisky or spiced rum
1/2 oz unsalted butter 10 oz. pecans pieces
Combine eggs, sugar, karo and salt in a saucepan....cook on low heat, stirring constantly until
thickened....remove from heat, stir in the remaining ingredients. Blend well.
Divide between the two pies and spread evenly over the pumpkin. Bake 15-20 mins or until set.
SERVE WITH:
Spiced whipped cream: 2 cups heavy cream 1/4 cup spiced rum 1 1./2 teasp cinnamon
Blend until high peaks form. chill until ready to serve.