Рецепт Pecan-Pumpkin Pie
Pecan-Pumpkin Pie
This makes for a spectacular Holiday Pie. We all really enjoy both pumpkin and pecan pies and I was afraid the flavors would be muted or the pumpkin flavor would take over, but low and behold it actaully tasted more like a pecan pie. Try it and see for yourself…
Pecan-Pumpkin Pie
INGREDIENTS:
- 1 cup pecans-chopped
- 1 (15 ounce) package refrigerated piecrusts, divided
- 1 large egg, lightly beaten
- 3 tablespoons butter, melted
- 1/4 teaspoon vanilla extract
- 1 1/4 cups firmly packed light brown sugar, divided
- 1 (8 ounce) package cream cheese, softened
- 2 large eggs
- 1 (15 ounce) can pumpkin
- 2 tablespoons flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
DIRECTIONS:
Preheat oven to 350 degrees. Arrange pecans in a single layer in a shallow pan. Bake for 8 to 10 minutes or until toasted and fragrant, stirring occasionally. Remove from oven; increase temperature to 425 degrees.
Unroll 1 piecrust, and cut out pastry leaves. Brush leaves with beaten egg. Place leaves on an ungreased baking sheet and bake for 6 to 7 minutes. Cool on a wire rack.
Meanwhile, fit remaining piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork. bake at 425 degrees for 6 to 8 minutes or until lightly browned.
Combine toasted pecans, butter, vanilla adn 1/2 cup brown sugar; spread mixture in bottom of prepared piecrust.
Beat cream cheese at medium speed with an electric mixer until creamy. Gradually add remaining 3/4 cup brown sugar, beating well. Combine flour and next 3 ingredients; add to cream cheese mixture, beating until blended. Pour cream cheese filling over pecan layer. Bake at 425 degrees for 10 minutes. Reduce temperature to 350 degrees and bake for 30 to 35 more minutes or until pie is set. Let cool on wire rack 1 hour. Arrange pastry leaves around edge of pie.
**Adapted from Southern Living, 2010