From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
Pecan Layer for Unbaked Pie Crust:
For Custard Layer:
TO PREPARE:
Pecan Layer for Unbaked Pie Crust:
Cream butter and sugar; add pecans. Press on top of prepared pie crust. Bake at 450 degrees for 10 minutes. Cool. Reduce oven to 350 degrees for later use.
Custard Layer:
Scald milk with water in small pan. Beat eggs in large bowl. Stir in pumpkin, sugar, brown sugar, salt and spices. Beat in milk mixture. Pour into prepared pie crust. Bake at 350 degrees for 50 minutes, or until set but soft. Cool and garnish with whipped cream before serving.
SERVES: 8
Pecan Layer for Unbaked Pie Crust:
- 10-inch deep pie crust, unbaked
- 3 tablespoons butter
- 1/3 cup brown sugar
- 1/3 cup pecans, chopped
For Custard Layer:
- 1 cup evaporated milk
- 1/2 cup water
- 3 eggs
- 1-1/2 cups canned pumpkin
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 1-1/2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- Whipped cream, sweetened
TO PREPARE:
Pecan Layer for Unbaked Pie Crust:
Cream butter and sugar; add pecans. Press on top of prepared pie crust. Bake at 450 degrees for 10 minutes. Cool. Reduce oven to 350 degrees for later use.
Custard Layer:
Scald milk with water in small pan. Beat eggs in large bowl. Stir in pumpkin, sugar, brown sugar, salt and spices. Beat in milk mixture. Pour into prepared pie crust. Bake at 350 degrees for 50 minutes, or until set but soft. Cool and garnish with whipped cream before serving.
SERVES: 8
