Pumpkin Custard Pecan Pie
"Who ever would have t'ought dey could come up wit' somet'ing like dis down dare in Floreeda. Sometimes I dink dey taken too much sun down dare in Floreeda, but dis proves me wrong!"
A lovely quote from one of our senior customers in New York. Nevertheless, this is our most fabulous creation! We dared to be different and the results are award winning.
Ingredients For
Filling:
Pie Shell-9 inch deep.
Eggs-2 large.
Pumpkin-1 (15 ounce can).
Sweetened Condensed Milk.1 (14 ounce can).
Cinnamon-1 teaspoon.
Ginger Powder- 1/4 teaspoon.
Nutmeg-1/4teaspoon.
Salt- 1/2 teaspoon.
Ingredients for topping:
Brown Sugar- 1/4 Cup.
Honey- 1/4 cup.
Butter-2 tablespoons.
Cinnamon-1teaspoon.
Pecans-1 cup.
Dark Rum-2 tablespoons.
Instructions:
Separate the egg white and yolks. Whip the whites until light and
fluffy. Set aside. In a large bowl mix the egg yolks with the pumpkin,
sweetened condensed milk, cinnamon, ginger powder nutmeg and salt.
Combine ingredients until batter is smooth. Fold in the egg whites. Pour
into pie shell. Bake in a preheated oven set at 425F. for 15 minutes.
Meanwhile combine brown sugar, honey, butter and Rum. Mix well. Fold in the pecans gently to avoid breaking. You will want them whole for decorative purposes.
Remove pie from oven after the 15 minutes and arrange the pecans on the top. Start from the edge of the crust pointing the pecans in towards the center of the pie. Keep adding circles until you reach the center. Pour some of the extra syrup the pecans were soaking in gently on top of them. Place a large piece of foil on lower rack of your oven to catch any syrup that may spill over. Continue baking the pie at 350F. for another 40 minutes. Cool completely. Serve with a cup of deliciously fresh brewed coffee.
Submitted by Gary
Solomon. Gary is the owner of The Kitchen Cupboard. One of the
Kitchen Cupboard's specialties are their delicious cookies and rugelach.
Visit
Delicious Cookies to see for yourself! Online ordering is
available. Or email Gary
for further information.
