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2009-11-12 digital edition

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2009-11-12 / Community News

From the Chef’s Corner

Pumpkin Pecan Pie
by Chef Deedle

We’re not too far away from Thanksgiving Day - one of my favorite holidays of the year! It always brings to mind pumpkins. This recipe calls for fresh pumpkin or canned; but if you choose to buy the fresh, remember the biggest may not be the best. Smaller pumpkins usually have more tender and edible flesh. Look for a pumpkin with a bright orange color and with an attached stem. If the stem is off, the inside may dry out and rot.
3 tbsp melted butter
4 eggs, slightly beaten
2 cups cooked, mashed pumpkin or canned (15 oz) pumkin
1 cup sugar
½ cup dark corn syrup
2 tsps vanilla
½ tsp ground cinnamon
½ tsp salt
1 unbaked 9” pastry shell
1 cup chopped pecans
Orange rind strips
Pecan halves

Combine eggs, pumpkin, sugar, syrup, vanilla, cinnamon, salt and melted butter in a large bowl; stir until well blended. Pour into pastry shell; sprinkle with pecans. Bake at 350 degrees for 50 minutes to 1 hour or until pie is firm in center. Let cool completely. Before serving, garnish with orange rind strips and pecan halves.

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