Pumpkin Pie Anne and Theresa

Here is the recipe for Pumpkin Pie with Carmel Pecan topping. This was served for many years at the restaurant. Every year after Halloween I would buy out a pumpkin patch and end up with enough pumpkins for us to make this pie until late spring.

The world’s best! Featured at Annie’s. Pumpkin by Theresa, streusel by Anne.

Any pumpkin will do, but Sugar Pie pumpkins are best. One pumpkin usually makes two pies. To prepare, cut pumpkin in half at its equator, scoop out seeds, and bake about an hour at 350F. Then remove cooked pumpkin meat and process to smooth.


Pumpkin Pie
Print Recipe
Servings
1 9-inch pie
Servings
1 9-inch pie
Pumpkin Pie
Print Recipe
Servings
1 9-inch pie
Servings
1 9-inch pie
Ingredients
Servings: 9-inch pie
Instructions
  1. Mix together sugar through allspice. Beat in eggs. Stir in pumpkin and cream. Pour into pie shell. Bake 50 minutes at 400F, or until done.
  2. Mix softened butter, chopped pecans, and brown sugar. Spread on baked pie and broil until caramelized. WATCH CAREFULLY! IT BURNS VERY EASILY!
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