Pumpkin Pecan Pie
"Such a delicious dessert for the Thanksgiving Holiday, or for anytime of the year!!"
- Ready In:
- 50mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 1 pie shell (Tenderflake Perfect Pastry - 9-inch pie shell)
- 1 (540 ml) can pumpkin pie filling (E.D. Smith)
- 1 egg
- 1⁄3 cup evaporated milk
- 3⁄4 cup pecan halves
directions
- Preheat oven to 400°F.
- Prick pastry all over with a fork.
- Beat the egg in a large mixing bowl. Add the pumpkin pie filling and evaporated milk and mix well. Pour this mixture into the pie shell and spread evenly.
- Place a layer of pecans on top of the filling. Bake in preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool and serve. Refrigerate any leftover pie.
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RECIPE SUBMITTED BY
I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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<br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it -
<br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes.
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<br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm
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<br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.
