Pumpkin Pecan Pie

By lmeyer

Ingredients

• Pumpkin Layer:
• 1 15oz. can solid pack pumpkin
• 1 14oz. can Sweetened Condensed Milk
• 1/4 cup brown sugar
• 2 tsp. cinnamon
• 1/8 th tsp salt
• 1 tsp ground ginger
• 1 tsp vanilla extract
• 1/4 tsp nutmeg
• 1/4 tsp cloves(optional)
• 3 eggs
• Pecan Layer:
• 1 cup light corn syrup
• 1/2 cup brown sugar
• 3 large eggs
• 4 T butter
• pinch of salt
• 2 tsp. vanilla
• 2 cups pecan halves or pieces

Preparation

Step 1

Whisk all pumpkin layer ingredients together and either pour into two prepared crusts for immediate baking, or into 2 freezer containers for later use.

When ready to bake make sure batter is very well re-mixed and completely thawed to room temperature before baking. Pecan layer mixture may need to be gently warmed to make it thin enough to spoon on top of pumpkin.

Pecan Layer:
Whisk all pecan layer ingredients together and gently spoon over pumpkin layers or divide into two freezer containers. When freezing, I prefer to freeze liquid separate from pecans to make thawing and stirring easier. When ready to use be careful to float the pecan batter over the pumpkin as much as possible.

Bake at 350 degrees for 55 minutes or until puffed around sides, and set in center. Allow to stand at room temp for 2 hours, or chill overnight.